The name itself tells that it is a dish from Kashmir. It is a very popular Kashmiri dish made with fried paneer. There are various versions of chaman recipe available: one with paneer in tomato sauce, another one with paneer and methi and so on. But this recipe which I am sharing here is one of the easiest. It will take less than 30 minutes for the entire preparation. Moreover, paneer / cottage cheese is loved by most of the people and this will be a best accompaniment for flavoured rice, or with roti or chapati. Serve it with some rice, dal and chaman – it would taste great. In my family, everyone loves paneer, and I try to make some special dish on Sundays. But being a holiday, I don’t want to remain in the kitchen for a long time, instead, I prefer spending time with my family. This dish is easy to make and tasty and perfect for lazy days or whenever you want to finish your work easily.
- paneer – 500 gm (cut into 1 inch cubes)
- chili powder – 1 teaspoon
- ginger paste – 1 teaspoon
- garam masala powder – 2 teaspoons
- cumin powder – 1 teaspoon
- asafoetida powder / hing – a pinch
- coriander powder – 1 teaspoon
- turmeric powder – 1/2 teaspoon
- coriander leaves – 1 tablespoon (finely chopped)
- salt – to taste
- oil – 3 – 4 tablespoon
How to make kashmiri paneer recipe
- Heat half of the ghee or oil in a large, thick-bottomed frying pan or skillet over medium heat.
- Add paneer and fry for about 5 minutes or until golden brown on all sides.
- Remove them and drain on a kitchen towel.
- In a bowl, add paneer, chili powder, ginger paste, garam masala, cumin powder, asafoetida powder, coriander powder, turmeric powder, and salt. Mix gently with your hands or with a spoon. Leave it aside for 10 minutes.
- Heat the remaining ghee or oil in another thick-bottomed pan over low heat. Add the marinated paneer pieces, give it a quick stir and then add 1 and 1/2 cups of water.
- Cook on low heat for about 10 minutes and then garnish with coriander leaves.
- Make sure that the oil is hot enough, before adding paneer pieces. If oil is not hot enough, then paneer pieces may stick to the bottom of the frying pan.
- Don’t overcook the paneer as they may become rubbery and hard..
Hope this post was useful. Do leave your comments and views in the box below.