Paneer Chaman is a delicious Kashmiri recipe that can be made on days you want to try a paneer dish with a twist. This is basically a fennel scented paneer dish. If you are done with buttery paneer recipes, than try out this light and tasty Paneer Chaman recipe. It also had a lovely taste of Mustard oil and cloves. You might not believe it before trying it, but this delicacy can make you forget your favourite meats and curries.
Lets come over to our easy yet delightful recipe.. A delectable blend of spices, milk and paneer, the creamy texture of this dish will get you hooked!
Ingredients
- 500 grams Paneer
- 2 tbsp Mustard oil
- 2 to 3 Saffron strands
- 1 Bay leaf (tej patta)
- 1 Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 1 cup Milk
- 4 cups Water
- 1 teaspoon Cumin powder (Jeera)
- 3 tablespoons Fennel Powder
- Salt , to taste
- 1 teaspoon Cardamom Powder (Elaichi)
How to make Kashmiri Paneer Chaman
- To begin making the Kashmiri Style Chaman Recipe, firstly heat oil in a wok/kadai and add bay leaf, cinnamon and cloves.
- Add water to the pan and as it comes to boil, add turmeric powder, cinnamon powder, salt and fennel powder and mix.
- Let the gravy boil and reduced a little. Now add paneer pieces and cook till paneer turns soft and the curry starts to thicken.
- Add 1 cup of whole fat milk and saffron, stir well and cook till required consistency.
- Now add cardamom powder and turn off the gas.
- Paneer chaman is ready to serve.
- Serve Kashmiri Style Chaman Recipe with Pulao or Roti for a nice lunch.
You can also try our kashmiri Haak recipe
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