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.
Equipment
- 1 deep bottom pan
Ingredients
- 12 oz paneer (341 grams) Chopped to 15 to 16 pieces.
- 2 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 1 whole black cardamom pods (kali elaichi)
- 1 dried bay leaf (tej patta)
- 1 whole cloves (laung)
- 1/4 tsp asafoetida (heeng)
- 2 and 1/2 cups water
- 1 tbsp ground fennel (saunf powder)
- 1 and 1/4 tsp ground turmeric (haldi)
- 1 and 1/4 tsp salt
- 1 tsp ground ginger (sonth)
- 1 tsp ground cumin (jeera powder)
- 1/2 cup milk
- 1 tbsp crushed dried mint leaves
Instructions
- 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.
Notes
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.