Kashmiri Paneer Chaman | How to make Kashmiri Paneer Chaman

By Moumita Malla  |  18th Apr 2016  |  
4.8 from 8 reviews Rate It!
  • Photo of Kashmiri Paneer Chaman by Moumita Malla at BetterButter
Kashmiri Paneer Chamanby Moumita Malla
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About Kashmiri Paneer Chaman Recipe

A popular kashmiri paneer preparation made with pieces of fried paneer simmered in tomato sauce flavoured with spices and fennel seeds powder. Paneer Chaman is a typical Kashmiri delicacy. Paneer is the cottage cheese and Chaman mean tomatoes in the Kashmiri language. So as the name says paneer or cottage cheese cooked in a very different tomato gravy. Paneer is prepared in so many different ways in all over India that every gravy is different from another one. This style of cooking cottage cheese is little different as it includes only tomato gravy and fennel powder flavor. The fried paneer in the Kashmiri Paneer Chaman mingled with a combination of different masalas gives a very exotic finish to the dish. The aroma of this dish is so tempting that you can’t resist yourself from taking a bite of it. Kashmiri Paneer Chaman Goes great when served with tandoori roti or butter naan and pickled onions.

Kashmiri Paneer Chaman

Ingredients to make Kashmiri Paneer Chaman

  • 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

How to make Kashmiri Paneer Chaman

  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.

Reviews for Kashmiri Paneer Chaman (8)

Neeta Nagpal3 years ago

Very nice

deepthi nayak3 years ago


arundhati mukherjee3 years ago


Annie J3 years ago

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

Sangita Sharma3 years ago


Meeta Arora3 years ago


Iti Kaushik4 years ago


Shallu Bhatia4 years ago


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