Kashmiri Chaman Recipe | Chaman Recipe | Chaman (Red Paneer Gravy) Recipe | How to Make Kashmiri Gravy Paneer |

 

Kashmiri Chaman Recipe | Chaman Recipe | Chaman (Red Paneer Gravy) Recipe | How to Make Kashmiri Gravy Paneer | Paneer Gravy | Paneer Butter | Paneer Butter Masala | Gravy  Paneer | Paneer Masala | Chaman (Kashmiri Red Paneer Curry): Here is an authentic Kashmiri Chaman (Red Paneer Curry) recipe: Unlike the yellow version, this paneer preparation uses Kashmiri red chillies and curd to make a spicy looking red gravy. Today we will learn about the recipe of this spicy and tangy Paneer Gravy Kashmiri Chaman.


Ingredients:

250 grams paneer, cut into thick cubes

2-3 tbsp mustard oil (or vegetable oil)

1/2 cup milk

1/2 cup water

1/2 tsp cumin

2-3 green cardamoms

1 black cardamom

1 bay leaf

1 inch cinnamon stick

1/4 tsp asafoetida

1 teaspoon Kashmiri red chili powder (for color, not heat)

1/2 tsp turmeric powder

1/2 tsp fennel powder

1/2 tsp dry ginger powder

salt as per taste


The Traditional Kashmiri Chaman Recipe 



Instructions:


Fry the Paneer:

- Heat mustard oil in a pan until light smoke starts coming out from it.

- Lower the flame and fry the paneer pieces until they become golden from all sides.

- Take out the fried paneer and soak it in hot water so that it becomes soft.


Prepare the curry base:

- In the same pan, add cumin, green and black cardamom, bay leaves and cinnamon. Fry for 30 seconds.

- Add asafoetida and stir.


Add spices:

- Lower the flame and add turmeric, Kashmiri red chilli powder, fennel powder and dry ginger powder.

- Stir quickly (to prevent burning) and add 1/2 cup water.


Boil:

- Let the masala boil for 3-4 minutes, until the oil separates.

- Add salt.


Add Milk:

- Add 1/2 cup milk and mix well. Cook on low flame for 2-3 minutes.


Mix Paneer Cubes:

- Slowly squeeze out water from the paneer pieces and mix it in the vegetable.

- Cook on low flame for 5-7 minutes so that the cheese absorbs its flavour.


Finish:

- Adjust salt. Turn off the flame. Let it rest for a few minutes.


Serve:

Serve hot with boiled rice or roti.

This curry is mild, aromatic and gets its beautiful color from Kashmiri chilli powder. Enjoy your Kashmiri Chaman!



Also read:

Kashmiri Haak Saag Recipe

Kashmiri Chokh Wangun Recipe

Kashmiri Monji Haak Recipe

Kashmiri Modur Pulao Recipe

Kashmiri Sweet Pulao Recipe

Kashmiri Shufta Recipe (Traditional Dessert)

North Indian Phirni Recipe

Kashmiri Style Nadru Yakhni Recipe

Kashmiri Lyodur Chaman Recipe

Kashmiri Rajma Curry Recipe 

Kashmiri Dum Olav Recipe

Kashmiri Authentic Thukpa Recipe 

Kashmiri Kulcha Recipe

Kashmiri Kahva Tea Recipe

Kashmiri Butter Tea Recipe 

Kashmiri Sheermal Recipe 

Kashmiri Al-Yakhni Recipe 

Kashmiri Roth Recipe 

Kashmiri Tehar Recipe 

Kashmiri Nadru Churma Recipe 

Kashmiri Nadru Kebab Recipe

Kashmiri Nadru Monje Recipe 

Kashmiri Nadru Veg Curtlets Recipe 

Kashmiri Rajma Gogji Recipe


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