Kashmiri Paneer Chamanby Moumita MallaCreated on 18th Apr 2016

  • Kashmiri Paneer Chaman, How to make Kashmiri Paneer Chaman
Kashmiri Paneer Chamanby Moumita Malla
  • Prep Time10mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • How to make Garam Masala

  • How to make Ghee

Kashmiri Paneer Chaman

Ingredients

  • Paneer - 250 grams
  • Tomato puree - 1 cup
  • Kashmiri red chilli powder - 2 teaspoons
  • Hing or asafoetida - 1 pinch
  • Cumin seeds - 1/2 teaspoon
  • Fennel powder - 2 teaspoons
  • Dry ginger powder - 1/2 teaspoon
  • Turmeric Powder - 1/2 teaspoon
  • Garam masala - 1 teaspoon
  • Ghee - 1 teaspoon
  • bay leaf - 1
  • Black cardamon - 2
  • Green cardamom - 4
  • Cinnamon stick - 1
  • Oil - 5 tablespoons (Preferably Mustard Oil)
  • Water - 1/2 cup
  • Salt to taste

Steps

  1. Cut the paneer into thick rectangular pieces.
  2. In a wok add 5 tablespoons oil. Shallow fry paneer pieces from both the sides till light brown. Keep them aside.
  3. Add hing, then splutter black cardamom, green cardamom, bay leaf and cinnamon.
  4. Add tomato puree, salt, red chilli powder, dry ginger powder. Cook till the masala leaves oil from the sides.
  5. Add paneer to the masala. Now add some fennel powder. Mix.
  6. Now add 1/2 cup water.
  7. Mix well and let it cook for 2-3 minutes.
  8. Add garam masala powder, ghee, cover with lid. Allow to cook for 2 minutes. Turn off the gas, garnish with chopped coriander leaves.
  9. Enjoy it with hot steamed rice or any indian bread.
My Tip: I always prefer homemade tomato puree instead of using store bought tomato puree.
    comment 2
    Neeta Nagpal 3 months ago

    Very nice

    comment 2
    Anie J 6 months ago

    hi moumita....i tried ur recipe...turned out well...c pic below

    comment 2
    Meeta Arora 9 months ago

    Thanku... I was looking for a paneer dish without onions

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