paneer chaman

Paneer Chaman | Indian cuisine | Kashmiri paneer chaman recipe

This traditional Kashmiri cuisine is every paneer chaman lover’s favorite dish. Rich cottage cheese sprinkled with brown and green cardamom is slowly cooked in milk till it’s tender, rich and brown.

Ingredients

  • warm water (1 cup )
  • asafoetida (1/4 tsp )
  • mustard oil (7 Tbsp )
  • paneer cubes (500 gm )
  • For the garam masala:
  • cloves (4-5 )
  • cumin seeds (1/2 Tbsp )
  • black peppercorns (1/2 Tbsp )
  • coriander seeds (1/2 Tbsp )
  • cardamoms (3 green )
  • cardamom (1 brown )
  • cinnamon (1 )
  • dry ginger powder (1/4 Tbsp )
  • For the paneer base:
  • mustard oil (2 Tbsp )
  • cumin seeds (1/2 Tbsp )
  • cinnamon (1 )
  • cloves (5-6 )
  • turmeric powder (1/2 tsp )
  • red chili powder (1/2 tsp )
  • Kashmiri chili powder (1 1/2 Tbsp )
  • ginger powder (2 tsp dry )
  • curd (2 Tbsp , whisked)
  • milk (1/2 cup )
  • Salt, to taste
  • cardamom (3 brown )
  • cardamom (3 green )
  • saunf powder (3 tsp )
  • garam masala (1 1/2 tsp )

Paneer chaman Process

  1. Heat the water and add a pinch of asafoetida into it.
  2. Now heat a pan, add a little bit of oil and fry paneer on both the sides.
  3. Now Transfer fried paneer into the asafoetida hot boiled water mix.

For the garam masala:

In a different pan, dry roast all the ingredients. Then grind them in a grinder.
For the paneer base:

Take a  pan, place it on heat and add the mustard oil, and the oil used earlier to fry paneer. Now add cinnamon, cloves, turmeric powder, seeds, Kashmiri chili powder, dry ginger powder,  red chili powder. Mix them well. Add the hing water.

  1. In the base mixture add curd, milk, saunf powder, green cardamom, brown cardamom. Mix well.
  2. Then add the fried paneer into this mixture and then add the roasted and grounded garam masala to it.
  3. Mix all these ingredients well .
  4. Then cover it with a lid and let it simmer for some time.
  5. Serve the veth chaman/ paneer chaman hot.

Leave a Reply

Your email address will not be published. Required fields are marked