CookingBook.in
Kashmiri Style Veth Chaman Recipe-Paneer in Yogurt & Tomato Curry

Kashmiri Style Veth Chaman Recipe-Paneer in Yogurt & Tomato Curry

By Admin
Prep Time Total in 50 M
Course Lunch
Cuisine Kashmiri
Diet No Onion No Garlic (Sattvic)

Kashmiri Veth Chaman is a typical Kashmiri recipe where the paneer is cooked in yogurt, fennel and tomato curry and whole spice like bay leaf, cardamom pod, cinnamon stick adds in flavour to this dish.. Kashmiri pandit cuisine is elaborate and gives out the ethnic identity of the pandits. The food is usually prepared in lots of yogurt, oil or ghee, and spices. The recipe uses no onions and garlic. It is very delicious and an easy recipe. 

Ingredients

  • 300 grams Paneer (Homemade Cottage Cheese)
  • diced in cubes
  • 1 1/2 cup Water
  • pinch Asafoetida (hing)
  • 2 Cinnamon Stick (Dalchini)
  • 5 Cardamom (Elaichi) Pods/Seeds
  • 2 Bay leaves (tej patta)
  • 1/2 cup Homemade tomato puree
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1/2 teaspoon Kashmiri Red Chilli Powder
  • 1.5 teaspoon Fennel seeds (Saunf)
  • grounded to make powder
  • 2 tablespoon Curd (Dahi / Yogurt)
  • whisked
  • pinch Saffron strands
  • 1/2 teaspoon Dry ginger powder
  • pinch Mixed Spices
  • 4 tablespoons Mustard oil
  • Salt
  • to taste
  • Coriander (Dhania) Leaves
  • for garnishing

Instructions

Step 1

To begin making the Kashmiri Veth Chaman, heat 2 tablespoons mustard oil in a thick bottomed pan and fry the cubes of cottage cheese until it turns golden brown color

Step 2

Drain on absorbent paper

Step 3

Meanwhile In a bowl, add one and a half cup of warm water and then put the fried paneer to the warm water

Step 4

Now in a pan add the remaining mustard oil, add asafoetida and let it sizzle for a second

Step 5

Now add cinnamon sticks, bay leaves and green cardamom, saute them for few seconds

Step 6

Add shahi jeera and saute for another few seconds

Step 7

Then add tomato puree in it

Step 8

Now add kashmiri red chilli powder, ginger powder and mix well

Step 9

Next add freshly grounded fennel powder and mix it properly

Step 10

At this time add half cup of soaked paneer liquid and mix well (you may add more or less water as your choice)

Step 11

When the mixture starts to boil, add whisked yogurt, crushed saffron and combine them well

Step 12

Simmer the gravy for a further 5 minutes then add salt and mix well

Step 13

Now add soaked paneer cubes carefully because they are very soft now

Step 14

Cover and let Kashmiri Veth Chaman it simmer for 1 or 2 minutes

Step 15

Now sprinkle mixed spice or garam masala and garnish Kashmiri Veth Chaman with fresh coriander leaves

Step 16

The Kashmiri Veth Chaman can be served with Mixed Vegetable Pulao Recipe or  lachha paratha or simple phulkas for a delicious meal

Share this recipe