Kashmiri Chaman recipe / Paneer recipe

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. kashmiri-chaman-1
  • 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. kashmiri-chaman-2



  • 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.