Wazwan Lal Paneer (Waza Tchaman)

There’s something deeply celebratory about a Wazwan dish making its way to the Eid table, rich, aromatic, and rooted in tradition. Waza Tchaman, or Lal Paneer, is a classic from Kashmiri cuisine, known for its vibrant red gravy and indulgent texture. Traditionally prepared by wazas (Kashmiri master chefs), this dish carries a depth of flavour that feels both festive and comforting. This week, we’re sharing a traditional recipe from the kitchen of Rukhsaar Sayeed, an expert in Kashmiri cooking. Perfect for Eid feasts, this dish pairs beautifully with steamed rice or soft naan, making it a standout addition to your celebration.

Ingredients for Wazwan Lal Paneer

For boiling paneer

• Paneer – 400–500 g (cut into thick slices)

• Water – as required

• Turmeric – ½ tsp

• Bay leaves – 1–2

• Green cardamom – 2–3

• Cinnamon stick – 1 small

For frying:

• P Mark Kachi Ghani Mustard Oil – for deep frying

For gravy:

• P Mark Kachi Ghani Mustard Oil – 3–4 tbsp (same oil used for frying)

• Ginger-garlic paste – 1 tbsp

• Kashmiri red chilli powder – 1½ tbsp

• Tomatoes – 1 kg (ground into puree)

• Black cardamom – 1

• Green cardamom – 2–3

• Cinnamon – 1 small piece

• Cloves – 3–4

• Coriander powder – 1½ tsp

• Fennel powder – 1 tsp

• Turmeric – ½ tsp

• Ginger powder – ½ tsp

• Salt – to taste

• Chilli paste – 1 tsp

• Tamarind pulp – 1 tbsp

• Fried onion paste – 3–4 tbsp

• Reserved paneer stock – as required

• For finishing: Dried mint – 1 tsp

• Cumin seeds – ½ tsp

  
  

Method for Wazwan Lal Paneer

1. Boil paneer slices in water with turmeric and whole spices. Once done, transfer to cold water and reserve the stock.

2. Heat P Mark Kachi Ghani Mustard Oil until it reaches its smoking point, then lower the heat. Deep fry the paneer until golden brown and set aside.

3. In the same oil, sauté ginger-garlic paste. Add Kashmiri red chilli powder on low heat, allowing the colour to develop.

4. Add tomato puree along with whole and powdered spices. Cook until the oil, infused with P Mark Mustard Oil, begins to separate.

5. Add fried paneer, chilli paste, tamarind pulp, fried onion paste, and some reserved stock. Cover and let it cook until the gravy thickens.

6. Sprinkle dried mint and cumin seeds. Let it simmer briefly, then turn off the heat.

7. Your Wazwan Lal Paneer is ready!

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