Name: Lyodur Tschaman/Kashmiri Paneer gravy recipe by Ishika Uppal at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 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

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.

Ingredients Serving: 3

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

Instructions

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

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