Kashmiri Chaman / Kashmiri Paneerby Lisha Aravind

  • Kashmiri Chaman / Kashmiri Paneer, How to make Kashmiri Chaman / Kashmiri Paneer
Kashmiri Chaman / Kashmiri Paneerby Lisha Aravind
  • Kashmiri Chaman / Kashmiri Paneer (225 likes)

  • By Lisha Aravind|
    Last updated on Mar 25th
  • Prep Time0mins
  • Cook Time30mins
  • Serves2People

    Video for key ingredients

    • How to make Garam Masala

    • How to make Ghee

    Kashmiri Chaman / Kashmiri Paneer


    • paneer - 250 gms
    • chili powder - 1/4 teaspoon
    • ginger paste - 1/2 teaspoon
    • cumin powder - 1/2 teaspoon
    • garam masala - 1 teaspoon
    • asafoetida powder - a pinch
    • coriander powder - 1/2 teaspoon
    • turmeric powder - 1/4 teaspoon
    • salt - to taste
    • coriander leaves - 1 teaspoon
    • oil / ghee - 2 tablespoon


    1. Cut paneer into 1-inch cubes and keep it aside.
    2. In a pan / skillet, heat 1 tablespoon of ghee oil. When ghee is hot enough, add paneer pieces and fry for about 5 minutes or until it becomes golden brown
    3. In a bowl, mix together, paneer pieces, chili powder, ginger paste, hing / asafoetida powder, coriander powder, turmeric powder, and salt. Keep it aside
    4. Heat the remaining ghee / oil in another pan. Add the coated paneer pieces and add 3/4 cup of water.
    5. Simmer and cook on low heat for about 10 minutes. When the paneer is cooked well, garnish with chopped coriander leaves.
    6. Serve it hot with jeera rice, chapati, roti along with dal curry.
      comment 2
      Loveleen Parmar 9 months ago

      for Premila Nair: once the paneer is fried put it directly into a bowl of warm water. it remains soft that way. generally speaking. i have not tried this recipe thought

      comment 2
      Roli Singh a year ago


      comment 2
      Premila Nair a year ago

      made this. masala does not stick to the pieces, Lisha. I followed your instructions to the T. Also paneer pieces became hard.

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