Lyodur Tschman/ Kashmiri Paneer gravy in a few simple steps

Lyodur Tschman is a Kashmiri dish made with cottage cheese and rich creamy gravy. Lyodur means yellow (turmeric) and tschaman means cottage cheese. It is a very rich calorie-dense recipe so, we will reduce some amount of cream to reduce the amount of fat and make it healthier. The taste and flavor would be the same and it will be perfect from a health point of view. You can eat it with chapatti, rice, naan, or paratha. You can make this recipe at some occasion, party or celebration. Paneer is a good source of protein so this recipe will give you a good amount of protein because it contains curd and cream also which are also good sources of protein.

You can also try: Kashmiri Paneer Chaman, Authentic Kashmiri Haak Saag

Ingredients for Lyodur Tschman:

Cottage cheese/ Paneer diced – 250 gm

Mustard oil – 1 tbsp

Asafoetida – ¼ tsp

Dry ginger powder – 1 tsp

Fennel powder – 1 tsp

Turmeric powder – ½ tsp

Kashmiri red chili whole – 2-3

Curd whisked – 1 cup

Heavy cream – 1/2 cup

Black peppercorn coarsely ground – 1 tsp

Salt to taste

Method:

Firstly, heat the oil in a pan and when the oil reaches till smoking point, then switch off the flame and let the oil cool a little.

Then, add asafoetida, ginger powder, fennel powder, turmeric, and Kashmiri red chilies in it and switch on the flame and cook for 10-15 seconds.

After that, add curd in it and stir continuously to avoid curdling.

And, when it gets boiled then add the cream with continuous stirring on a low flame.

Then add paneer and salt in it and stir well and add water according to the consistency required.

Now, cook for 5-7 minutes and add peppercorns and again cook for 2 minutes on low flame.

Finally, your delicious Lyodur Tschaman is ready. Switch off the flame and serve hot with chapatti or rice.

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