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

By Lisha Aravind  |  23rd Aug 2015  |  
4.6 from 8 reviews Rate It!
  • Kashmiri Chaman / Kashmiri Paneer, How to make Kashmiri Chaman / Kashmiri Paneer
Kashmiri Chaman / Kashmiri Paneerby Lisha Aravind
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

1829

8

About Kashmiri Chaman / Kashmiri Paneer Recipe

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

    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 (8)

    Sharmila Mitra7 months ago

    Simple yet tasty.
    Reply

    Jignesh Machchhar2 years ago

    Reply

    Zaiba Hidayath Zaiba Hidayath2 years ago

    Nice
    Reply

    Loveleen Parmar2 years 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 Singh2 years ago

    :heart_eyes:
    Reply

    Premila Nair2 years ago

    Reply

    Pooja Singh3 years ago

    Reply

    Vaishali Kapadia3 years ago

    Reply

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