Ruwangan Hachi Chaman Recipe

This week we bring you a recipe from the heart of Kashmir. This Kashmiri paneer recipe is tangy, flavourful and leaves a strong impression on your taste buds. This week we bring you a recipe from the heart of Kashmir by an expert in Kashmiri cooking- foziagrasool.

Indian cuisine serves as a fusion of diverse food cultures stemming from various regions and sub-regions, each boasting a rich history and an extensive array of distinctive dishes. Upon exploration, it becomes evident that each regional culinary tradition is heavily influenced by factors such as climate, geography, culture, and locally sourced ingredients.

An age-old Kashmiri practice involves sun-drying summer vegetables to offset winter scarcity. Commonly dried vegetables include brinjal (Wangan Hachi), tomatoes (Ruwangan Hachi), turnip (Gogji Aare), and more. Among the popular winter dishes arising from this practice is Ruwangan Hachi Chaman or Hokh Tamatar and paneer.

Prep Time: 20 mins Cook Time: 30

Servings: 4 Difficulty: Intermediate

Ingredients for Ruwangan Hachi

• P Mark Kachi Ghani Mustard oil: 3 tbsp

• Dried Tomatoes: 1 kg

• Paneer: 1/2 kg

• Turmeric Powder: 1 1/2 tbsp

• Red Chilli Powder: 2 tbsp

• Fennel Seed Powder: 1/2 tbsp

• Cumin Seed Powder: 1/2 tbsp

Method for Ruwangan Hachi

1. Get a pan, fill it with water, and add the turmeric powder.

2. Bring the water to a boil and then add the paneer to the pan.

3. Once the Paneer turns yellow, remove the turmeric-infused water and fry the Paneer.

4. In a bowl, pour some lukewarm water and soak the dried tomatoes for about five minutes.

5. Rub the tomatoes using your hands until they're clean, then rinse them three times with cold water.

6. Take a pressure cooker, and add 1 cup of water, dried tomatoes, salt, and any red chilli.

7. Pressure-cook the tomatoes for 3 or 4 whistles.

8. Once cooked, strain the tomatoes to get the tomato puree.

9. Heat some mustard oil in a separate pan and add cumin seeds.

10. Add the tomato puree to the pan, cooking it until it reaches a thicker consistency.

11. Add turmeric powder, fennel seeds powder, and salt according to your taste.

12. Mix everything well, and then add the fried Paneer to the pan.

13. Add half a glass of water and let it cook for a little longer.

14. Now, you're all set to enjoy your delicious Kashmiri Ruwangan Hachi Chaman.

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