Veth Chaman | How to make Veth Chaman

By Sindhu Sriram  |  12th Apr 2016  |  
4.0 from 1 review Rate It!
  • Veth Chaman, How to make Veth Chaman
Veth Chamanby Sindhu Sriram
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About Veth Chaman Recipe

Veth Chaman, is specially made in Kashmiri weddings and is no onion - no garlic recipe. It is a speciality of Kashmiri Brahmins.

Veth Chaman is delicious and authentic dish. Veth Chaman by Sindhu Sriram is a great option when you want something interesting to eat at home. Restaurant style Veth Chaman is liked by most people . The preparation time of this recipe is 15 minutes and it takes 15 minutes to cook it properly. Veth Chaman is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Veth Chaman. Veth Chaman is an amazing dish which is perfectly appropriate for any occasion. Veth Chaman is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Veth Chaman at your home.

Veth Chaman

Ingredients to make Veth Chaman

  • For the Garam masala:
  • cloves 4-5
  • cumin Seeds - 1/2 tbs
  • pepper - 1/2 tbs
  • coriander Seeds - 1/2 tbs
  • cardamom - 3
  • Black cardamom - 1
  • cinnamon - 1 stick
  • Dry ginger Powder - 1/4 tbs
  • For the Gravy:
  • oil- 2 tbs
  • cumin Seeds - 1 tsp
  • cinnamon - 1
  • clove - 2-3
  • cardamom - 2
  • turmeric Powder - 1/4 tsp
  • fennel Powder - 1 1/2 tsp
  • Garam masala - 3/4 tsp
  • Kashmiri red chilly Powder - 1 tbs
  • ginger Powder - 1 tsp
  • curd - 1 tbsp
  • Milk - 1/4 cup
  • salt to taste

How to make Veth Chaman

  1. Dry roast all the ingredients given under the heading garam masala and grind it to a fine powder. Allow it to cool down. Store in a small spice jar. Use it as needed.
  2. To prepare paneer, heat oil in a non stick pan. Roast the paneer pieces until all the sides are golden. Heat water and add asafoetida. Remove from heat. Add the fried paneer cubes and keep it aside.
  3. To the same pan you fried the paneer, add oil and add the whole spices. Now add all the spice powders and saute for 1 minute on low flame.
  4. Add 3 tbs of the asafoetida water and cook the spice powders. Now add milk, curd and salt.
  5. When all the ingrediens are incorporated, add the paneer cubes and enough water to bring the gravy to the right consistency and allow it to boil for 5 minutes on low flame. Serve hot with rice..

Reviews for Veth Chaman (1)

Shipra Saxena2 years ago

very simple and tasty dish!