For today’s post, we will travel high into the picturesque climes of Kashmir to explore a rich, creamy blend of Indian cottage cheese and carefully balanced spices slowly cooked in milk. This traditional Kashmiri dish is known as Paneer Chaman.
When we think of Kashmiri culinary styles, what comes to mind usually are rich non-vegetarian dishes, but it’s important to remember and appreciate the fact that the skilled Kashmiri chefs were well-versed in both vegetarian as well as non-vegetarian delicacies.
Here are the ingredients that you will require for making Paneer Chaman at home.
Indian Cottage Cheese (Paneer): 1 kilogram
Mustard Oil: 250 millilitres
Milk: 250 millilitres
Bay Leaves (Tej Patta): 2
Cloves (Laung): 2
Green Cardamoms (Elaichi): 2
Black Cardamoms (Elaichi): 2
Cumin (Jeera) Powder: 2 teaspoons
Fennel (Saunf) Powder: 3 teaspoons
Turmeric (Haldi) Powder: 1 teaspoon
Ginger (Adrak) Powder: 1 teaspoon
Salt: to taste
The quantities mentioned above are for serving four persons. Adjust the quantities proportionately to suit the number of servings that you require.
Boil the milk and keep aside.
Coarsely grind the green and black cardamoms.
Slice the paneer into pieces that are around 2 inches in length and 1 inch in thickness.
Keep aside one tablespoon of Mustard Oil and heat the remaining Mustard Oil in a pan on Medium heat. When the oil reaches its smoking point, it will emit puffs of aromatic white smoke. Fry the paneer pieces, frequently turning them over to ensure even frying on both sides. It is best to fry the paneer in batches to avoid burning the pieces while frying.
In another pan, add the remaining tablespoon of Mustard Oil and heat it on a Medium flame. To the hot oil add the bay leaves, cloves and salt. Stir to mix well.
Add around one litre of water to the pan. Then add the green cardamom, black cardamom, cumin, fennel, turmeric and ginger. Bring the mixture to a boil.
Next, add the fried paneer (along with the residual Mustard Oil) and cook for 5 minutes, stirring to mix the paneer with the spicy gravy.
Reduce the flame to Low and add the milk. Continue to cook for another 5 minutes or so, stirring constantly.
Your traditional Kashmiri Paneer Chaman is now ready. Some Kashmiri chefs sprinkle a little fennel (Saunf) over the top of this dish before serving it. The dish is usually eaten with steaming hot rice or Roti.
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/