Veth Chamanby Sindhu Sriram

Veth Chamanby Sindhu Sriram
  • Veth Chaman | How To Make Veth Chaman (17 likes)

  • By Sindhu Sriram|
    Last updated on Feb 9th

How To Make Veth Chaman

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

  • Prep Time15mins
  • Cook Time15mins
  • Serves2People

Key ingredients for Veth Chaman

  • How to make Garam Masala

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

Steps 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..

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