Kashmiri Paneer Chaman

Moumita Malla
Moumita Malla|
Last updated on Jan 10th
A popular kashmiri paneer preparation made with pieces of fried paneer simmered in tomato sauce flavoured with spices and fennel seeds powder.
  • Prep Time10Minutes
  • Cooking Time30Minutes
  • Serves4people

Recipe 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

Recipe Preparation

  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.