Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kashmiri paneer chaman. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Dear friends, Today I am going to bring to you a very unique and popular vegetarian recipe in Kashmir - KASHMIRI PANEER, A. A 'LYADUR CHAMAN' This is one. Kashmiri paneer masala in a tomato, ginger and fennel gravy
Kashmiri Paneer Chaman is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Kashmiri Paneer Chaman is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have kashmiri paneer chaman using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kashmiri Paneer Chaman:
- Make ready 2 teaspoon mustard oil
- Get 300 gm paneer/cottage cheese
- Make ready 2 black cardamom
- Make ready 4 green cardamom
- Get 2 bay leaves
- Get 1/4 tsp cinnamon powder
- Take 1 1/2 cup tomato puree
- Take 2 pinch asafoetida
- Prepare 1/4 teaspoon dry ginger powder
- Take 1/2 teaspoon salt or to taste
- Get 1 teaspoon Paneer masala
- Prepare 1 teaspoon kashmiri red chilli powder
- Make ready 1 tablespoon saunf powder (aniseed powder)
- Get 1 cup water or as needed
- Take 1/4 cup milk
- Prepare 1 cup oil for frying paneer
- Take 1 teaspoon coriander leaves chopped for the garnish
- Take 1 sprig mint leaves
It's easy to make and if cooked properly the paneer melts in first bite. Here is my version of Kashmiri Veth Chaman. She took elements from the Kashmiri Muslim cuisine and elements of the Kashmiri Pandit cuisine and made an extraordinary dish called the tamatar chaman - Paneer with Tomatoes. Tamatar Chaman is a delicious Kashmiri style paneer cooked in a tangy tomato gravy.
Steps to make Kashmiri Paneer Chaman:
- Cut the paneer into thick rectangular shaped pieces of one inch size.
- In a wok heat 1 cup oil and fry the paneer pieces from both sides until golden in colour, while turning occasionally. Take them out and transfer into a bowl of water
- Heat 2 teaspoons of oil in a wok and splutter brown cardamom, green cardamom, bay leaf and asafoetida.
- Add the tomato purée, salt, Kashmiri red chilli powder, paneer masala, dry ginger powder and mix well.
- Cook on medium flame until the masala leaves oil on the sides.
- Squeeze out the extra water from the fried paneer and add it to the masala. Now add the milk, cinnamon powder and saunf powder and mix well
- Add water in which the paneer was soaked and bring it to a boil, simmer the flame for 2 more minutes.
- Garnish with coriander leaves and serve hot with roti and steamed rice.
Here, paneer blocks are fried in mustard oil and then dunked in a tomato gravy flavoured with fennel seeds and dry. Paneer Chaman or Ruangan Chaman is a vegetarian delicacy from Kashmir that is as delicious and exquisite as their meaty curries. This Kashimiri spin-off of the samewill leave you licking your fingers! To prepare Kashmiri Chaman Kaliya Recipe, cut paneer into long rectangular slices. Paneer Chaman is a vegetarian delicacy from Kashmir that is as delicious as their meaty curries.
So that’s going to wrap this up for this special food kashmiri paneer chaman recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
