Lyodur Tschaman/Kashmiri Paneer gravy | How to make Lyodur Tschaman/Kashmiri Paneer gravy

By Ishika Uppal  |  20th Apr 2016  |  
4.0 from 1 review Rate It!
  • Lyodur Tschaman/Kashmiri Paneer gravy, How to make Lyodur Tschaman/Kashmiri Paneer gravy
Lyodur Tschaman/Kashmiri Paneer gravyby Ishika Uppal
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

69

1





About Lyodur Tschaman/Kashmiri Paneer gravy Recipe

Lyodur means yellow (turmeric) Tschaman is cottage cheese. Its a famous recipe of kashmiri pandits wherein paneer is cooked in rich creamy gravy.

Lyodur Tschaman/Kashmiri Paneer gravy

Ingredients to make Lyodur Tschaman/Kashmiri Paneer gravy

  • paneer 150 gms (cubed)
  • mustard oil 1 tsp
  • Hing/asafoetida 1 tsp
  • Dry ginger powder 1 tsp
  • fennel powder 1 tsp
  • turmeric powder 1/2 tsp
  • salt as per taste
  • Kashmiri red chilies 2
  • Whisked curd 1/2 cup
  • Heavy cream 1/2 cup
  • Black peppercorns coarsely ground 1 tsp

How to make Lyodur Tschaman/Kashmiri Paneer gravy

  1. In a wok put oil and add hing, dry ginger powder, fennel powder, turmeric and red chillies.
  2. Cook for a couple of seconds and add the curd and paneer. Keep whisking it so that the curd does not curdle.
  3. Once it comes to boil add cream to it.
  4. Let it cook on a low flame for 10 minutes. You can add little water depending upon the consistency.
  5. Add black pepper and salt. Give it a stir and remove from flame.

My Tip:

Keep whisking carefully as we do not want our gravy to look curdled.

Reviews for Lyodur Tschaman/Kashmiri Paneer gravy (1)

Shweta Srivastava2 years ago

Nice dish dear :D
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