Kashmiri Chaman / Kashmiri Paneer | How to make Kashmiri Chaman / Kashmiri Paneer

7 reviews
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By Lisha Aravind
Created on 23rd Aug 2015
  • Kashmiri Chaman / Kashmiri Paneer, How to make Kashmiri Chaman / Kashmiri Paneer
Kashmiri Chaman / Kashmiri Paneerby Lisha Aravind
  • Kashmiri Chaman / Kashmiri Paneer | How to make Kashmiri Chaman / Kashmiri Paneer (253 likes)

  • 7 reviews
    Rate It!
  • By Lisha Aravind
    Created on 23rd Aug 2015

About Kashmiri Chaman / Kashmiri Paneer

Kashmiri chaman is a simple panner based dish from Kashmir. It is very easy to make and tasty.

  • Prep Time0mins
  • Cook Time30mins
  • Serves2People
    Kashmiri Chaman / Kashmiri Paneer

    Ingredients to make 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

    How to make Kashmiri Chaman / Kashmiri Paneer

    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.

    Reviews for Kashmiri Chaman / Kashmiri Paneer (7)

    Jignesh Machchhar9 months ago
    Reply

    Zaiba Hidayath Zaiba Hidayath10 months ago
    Nice
    Reply

    Loveleen Parmara year 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
    Reply

    Roli Singha year ago
    :heart_eyes:
    Reply

    Premila Naira year ago
    Reply

    Pooja Singha year ago
    Reply

    Vaishali Kapadiaa year ago
    Reply