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Yellow Paneer Kashmiri - Kashmiri Chaman

This Yellow Paneer Kashmiri - Kashmiri Chaman recipe is a great way to enjoy a plant-based protein in a healthy and inexpensive way.
Prep Time 2 mins
Cook Time 12 mins
Total Time 10 mins
Course Side, Side Dish
Cuisine Indian, Kashmiri
Servings 4


  • 1 deep bottom pan



  • Chop the paneer into mid-size cubes, 3 inch by 3 inch.
  • When you are ready to cook, in a large, heavy-bottom skillet or pot, heat oil over medium heat. Add in cumin seeds, whole black cardamom pod, bay leaf, clove, and asafetida.
  • Add in 2 and 1/2 cups water. Add in ground fennel, ground turmeric, salt, ground ginger, ground cumin. Turn the heat to high.
  • Let the water come to boil and further add in paneer. Further, let it sauté and cook for 8 to 10 minutes until the water reduces and it enters the paneer. Finally, add in milk and let it boil for 2 to 3 minutes. Top off with mint leaves and turn off heat.
  • Transfer the cooked dish in a serving bowl and serve over steamed rice. Discard the bay leaf.


The whole spices (cardamom pods, bay leaf, cinnamon stick, cloves, can be discarded, they don’t need to be consumed).
Traditionally, Kashmiris fry paneer, however, I have eliminated that step. You can choose to sauté or fry the paneer before cooking if you'd like.
Traditionally, Kashmiri's use mustard oil. You can however, use oil of choice.
Keyword Kashmiri Chaman, Kashmiri Pandit recipe, Kashmiri Paneer Recipe, Kashmiri Yellow Paneer, Koshur Ledur Chaman, Ledur Chaman, Paneer with Turmeric, Peeli Paneer, Yellow Kashmiri Paneer