Name: Veth Chaman recipe by Trisha Rudra at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Paneer – 300 gms; Water – 1 cup; Asafoetida pwd (heeng) – 1 pinch; Mustard Oil – 2 tbsp; For the Gravy:; Cumin seeds – 1/2 tsp; Cinnamon – 1 small piece; Cloves – 2 to 3; Turmeric pwd – 1/2 tsp; Red chilli pwd – 1/2 tsp; Kashmiri chilli pwd – 2 tsp; Dry ginger pwd (Saunth) – 2 tbsp; Curd – 4 tbsp; Milk – 1/2 cup; Brown Cardamom – 3; Green Cardamom – 3; Saunf or Fennel pwd – 3 tsp; Garam Masala – 1 tsp; Salt to taste; Oil – 3 tbsp; For the garam masala:; Cloves – 4 to 5; Cumin seeds – 1/2 tbsp; Black peppercorns – 1/2 tbsp; Coriander seeds – 1/2 tbsp; Green Cardamom – 3; Brown Cardamom – 1; Cinnamon – 1 piece; Dry Ginger pwd – 1/4 tbsp

ABOUT Veth Chaman RECIPE

Veth Chaman is a Kashmiri Pundit preparation, and is pure vegetarian, i.e, it is cooked without onion or garlic. Owing to this, the dish is often part of auspicious occasions, weddings and festivities.

Ingredients Serving: 4

paneer – 300 gms
water – 1 cup
asafoetida pwd (heeng) – 1 pinch
Mustard oil – 2 tbsp
For the Gravy:
cumin seeds – 1/2 tsp
cinnamon – 1 small piece
cloves – 2 to 3
turmeric pwd – 1/2 tsp
Red chilli pwd – 1/2 tsp
Kashmiri chilli pwd – 2 tsp
Dry ginger pwd (Saunth) – 2 tbsp
curd – 4 tbsp
Milk – 1/2 cup
Brown cardamom – 3
Green cardamom – 3
Saunf or fennel pwd – 3 tsp
Garam masala – 1 tsp
salt to taste
oil – 3 tbsp
For the garam masala:
cloves – 4 to 5
cumin seeds – 1/2 tbsp
Black peppercorns – 1/2 tbsp
coriander seeds – 1/2 tbsp
Green cardamom – 3
Brown cardamom – 1
cinnamon – 1 piece
Dry ginger pwd – 1/4 tbsp

Instructions

Boil the water and add asafoetida into it.
In a pan, fry paneer on both the sides with 2 tbsp mustard oil. Transfer fried paneer into the asafoetida hot water mix.
In a different pan, dry roast all the ingredients for the garam masala. Let cool. Pound them in a mortar and pestle.
In a pan, add the mustard oil the paneer was shallow fried in plus 2 more Tbsp oil. Now add cumin seeds, cinnamon, cloves, turmeric powder, red chili powder, kashmiri chili powder, dry ginger powder. Mix them well.
Add the asafeotida water to the pan to de-glaze it.
In the base mixture add whisked curd, milk, brown cardamom, green cardamom, saunf powder. Mix them well.
Add the fried paneer into the base mixture and then add the garam masala powder to it.
Mix the paneer and garam masala well. Then cover it and let it simmer for a while.
Switch off the gas and let it rest for 5 mins.