Kashmiri Paneer | Kashmiri Tamatar Chaman
Kashmiri Paneer or Tamatar Chaman is a popular Kashmiri style paneer preparation made with succulent paneer pieces simmered in tomato gravy beautifully flavoured with spices and fennel seeds. Kashmiri Tamatar Chaman is an extremely delicious Indian paneer dish that can be enjoyed as a side dish with naan or with rice.
Servings: 6 people
Equipment
- large thick bottomed pan
Ingredients
- 250 grams 250 grams Paneer ( Cottage Cheese), cubed
- 5 large Tomatoes, blanched
- 1/2 inch Ginger
- 1/2 tsp cumin seeds
- 1 inch Cinnamon
- 3-4 Cloves
- 2-3 Green cardamom
- 1 black cardamom
- 2 bay leaf
- 1/4 tsp hing( asafoetida)
- 1 tablespoon Fennel powder
- 1/2 tsp Cumin powder
- 1/2 tsp Ginger powder (sonth)
- 1 tsp Kashmiri Chilli powder
- 1/2 tsp Turmeric powder plus 1/2 tsp extra for marinating paneer
- 1/2 tsp Kashmiri garam masala powder
- 1 tsp Sugar
- salt as per taste
- 3-4 tbsp Mustard Oil
Instructions
- Add tomatoes, ginger mixer and grind it to a fine paste.
- Heat 2 tablespoon oil for shallow frying paneer. Fry the paneer pieces in batches. You basically just want to get a golden hue in places. Remove with a slotted spoon and keep it aside.
- In the same pan add the remaining oil, add cumin seeds and hing, once the seed splutter add the cinnamon stick, cloves, cardamom and bay leaves.
- Now add the ground tomato puree and cook it well for 8-10 minutes or until the raw smell disappears.
- Add the chilli powder, fennel seed powder, turmeric powder, cumin powder and sauté well.
- Add salt and sugar along with 1/4 cup of water continue cooking for 5 minutes.
- Now add the fried paneer along with 1/2 cup of water into the gravy and mix well. Check the seasoning and adjust as per taste.
- Cover and cook for 4-5 minutes or until oil floats to top and you reach the desired consistency in gravy. Ideally this dish is slightly thick.
- In the end add the garam masala powder and mix well. Take it off the heat.
- Enjoy it with steamed rice or naan or roti.
