Paneer Chaman Recipe
Do you love to experiment in your kitchen? If the answer to this question is yes, then here is a mouth-watering dish that you would love to try for your friends and family! Paneer Chaman is a delicious Kashmiri recipe that can be made on days you want to try a paneer dish with a twist.
Paneer Chaman Recipe
Ingredients:
- 500 gm paneer
- 40 gm crushed coriander leaves
- 40 gm garlic paste
- 2 de seeded green chilli
- 1 teaspoon thymol seeds
- 3 clove
- 1 teaspoon turmeric
- 150 gm fresh cream
- 40 gm crushed to paste mint leaves
- 30 gm ginger paste
- 150 gm sliced onion
- 50 gm ghee
- 1/2 cup beaten yoghurt (curd)
Recipe :
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Step 1 Fry paneer and cook onions in spices
Heat ghee in a deep-bottomed pan. Deep fry the paneer pieces and keep aside. They should be lightly golden in color and not completely browned. In the remaining ghee, add ajwain (thymol seeds), clove and allow them to splutter. Now add onions and cook on low flame till the oil separates. Add turmeric, coriander, salt and green chilies at this point.
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Step 2 Adjust the spices as per your taste
You can always adjust the amount of green chilies depending on whether you like to have your food spicy or mild. Now, when the onions are almost cooked, add ginger-garlic paste, mint and cook for 2-3 minutes more. Once the raw smell of the spices disappear, add beaten curd.
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Step 3 Add curd and cook on low flame
Once the curd is partially absorbed, add the paneer and cream. Mix well and garnish with coriander leaves/mint leaves or kasoori methi.
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Step 4 Adjust the consistency of the gravy & serve hot
The gravy should neither be too thick nor too thin, so you can accordingly adjust the amount of water. Serve hot with naan, paratha, roti or steamed rice.
Tips :
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If you prefer a thicker and luscious gravy, you can even use some milk to make it richer.
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It is important to cook the curd on low flame to prevent it from curdling.
