🇮🇳 Indian Vegetarian

Kashmiri Chaman

Name: Kashmiri Chaman
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 2 tbsp Butter; to taste Salt; 250 g, cubed Paneer; 2, finely chopped Onion; 3, pureed Tomato; 1 Green Chili; 1/2 tsp Turmeric Powder; 1 litre Milk; 1 tsp Red Chili Powder; 1 tsp Black Cardamom; 1 tsp Fennel Seeds

🇮🇳 Indian

Kashmiri paneer in turmeric-milk gravy, Pandit feast dish. Mild spice, creamy depth and cubes of golden-white comfort. Plate with buttered rotis and sliced onions.

Prep 20 min Cook 32 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Butter2 tbsp
Saltto taste
Paneer250 g, cubed
Onion2, finely chopped
Tomato3, pureed
Green Chili1
Turmeric Powder1/2 tsp
Milk1 litre
Red Chili Powder1 tsp
Black Cardamom1 tsp
Fennel Seeds1 tsp

Optional extras

Heavy Cream2 tbsp
Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Slice the paneer thick enough to stay proud in the gravy; warm-soak and drain.
2
Heat butter or oil and fry the onions till golden; add ginger garlic paste and cook out the rawness.
3
Tip in the tomato with the spices and bhunao till glossy, thick and clearly done.
4
Add the milk if using, then the drained paneer; fold gently — paneer breaks if bullied.
5
Rest off the heat, finish with the fennel seeds, and serve while it's glossy.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: Ruangan Chaman - Paneer In Kashmiri Style Recipe · on YouTube