Home / Recipes / Kashmiri Paneer Chaman

Photo of Kashmiri Paneer Chaman by Moumita Malla at BetterButter

Kashmiri Paneer Chaman

Moumita Malla
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Jammu and Kashmir
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. paneer - 250 grams
  2. tomato puree - 1 cup
  3. Kashmiri red chilli powder - 2 teaspoons
  4. Hing or asafoetida - 1 pinch
  5. cumin seeds - 1/2 teaspoon
  6. fennel powder - 2 teaspoons
  7. Dry ginger powder - 1/2 teaspoon
  8. turmeric Powder - 1/2 teaspoon
  9. Garam masala - 1 teaspoon
  10. ghee - 1 teaspoon
  11. bay leaf - 1
  12. Black cardamon - 2
  13. Green cardamom - 4
  14. cinnamon stick - 1
  15. Oil - 5 tablespoons (Preferably mustard Oil)
  16. water - 1/2 cup
  17. salt to taste


  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.

Reviews (8)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Neeta Nagpal
Neeta Nagpal   Dec-23-2016

Very nice

deepthi nayak
deepthi nayak   Dec-05-2016

Similar Recipes

A password link has been sent to your mail. Please check your mail.