Kashmiri Tamatar Chaman | How to make Kashmiri Tamatar Chaman

By RACHNA SEHDEV  |  29th Dec 2016  |  
4 from 1 review Rate It!
  • Kashmiri Tamatar Chaman, How to make Kashmiri Tamatar Chaman
Kashmiri Tamatar Chamanby RACHNA SEHDEV
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

27

1

About Kashmiri Tamatar Chaman Recipe

It is a Kashmiri recipe which is made with few spices and is very delicious

Kashmiri Tamatar Chaman is a delicious dish which is liked by people of all age groups. Kashmiri Tamatar Chaman by RACHNA SEHDEV has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Kashmiri Tamatar Chaman at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kashmiri Tamatar Chaman takes 10 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kashmiri Tamatar Chaman is a good option for you. The flavour of Kashmiri Tamatar Chaman is tempting and you will enjoy each bite of this. Try this Kashmiri Tamatar Chaman on weekends and impress your family and friends. You can comment and rate the Kashmiri Tamatar Chaman recipe on the page below.

Kashmiri Tamatar Chaman

Ingredients to make Kashmiri Tamatar Chaman

  • paneer 250 grams (cut into cubes)
  • tomatoes 4-5 blanched and pureed
  • ginger garlic paste 1 tbsp
  • mustard oil 2 tbsp
  • red chilli powder 1 1/2 tsp
  • fennel powder 1 tsp
  • garam masala 1 tsp
  • cloves 3-4
  • green cardamom 2
  • Kasoori methi 1/2 tsp
  • coriander leaves 1/2 cup
  • salt to taste

How to make Kashmiri Tamatar Chaman

  1. Boil Paneer cubes with salt and 1/2 tsp of red chilli powder for 7-8 mins.Keep aside. Cool it completely pan fry till golden on both the sides
  2. Add mustard oil and put (ginger garlic paste mix with water and all dry masala) saute for 5-6 mins.
  3. Add blanched tomatoes puree and saute until oil leaves sides.
  4. Sprinkle kasoori methi and decorated with coriander leaves.

My Tip:

Blanch tomato and after that dip in cold water to retain its colour

Reviews for Kashmiri Tamatar Chaman (1)

Preet Sodhi2 years ago

Looking yummi
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