Paneer Chaman
Print Recipe
5 from 1 vote

Paneer Chaman

This fennel scented paneer from Kashmir is perfect for any Vegetarian meal.
Course: Paneer Recipes
Cuisine: Indian
Servings: 4

Ingredients

  • 5 to matoes chopped
  • 1 onion chopped
  • 4 cloves garlic
  • 1 inch piece of ginger
  • 4 tablespoons oil
  • 9 oz. paneer chopped
  • 1/2 teaspoon cumin seed
  • a pinch of asoefetida
  • 1 inch piece of cinnamon stick
  • 3 cloves
  • 2 green cardamom pods
  • 2 bay leaves
  • 1 teaspoon fennel seeds ground
  • 1 teaspoon red chile powder cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon sugar
  • salt to taste
  • 1/2 teaspoon garam masala

Instructions

  • Using a food processor, grind tomatoes, onion, garlic and ginger to a fine paste.
  • Heat 2 tablespoons of the oil, and fry the paneer until golden brown. Remove from the pan and add the rest of the oil.
  • Add cumin seeds and asoefetida. Once the cumin starts to change color, add cinnamon, cloves, cardamom and bay leaves. Add the tomato-onion paste and cook for 10-15 minutes, until vegetables are well softened.
  • Add fennel, chile, turmeric, sugar and salt. Cook another 3 minutes.
  • Add paneer and garam masala. Cook another 3 minutes.
  • Serve with rice or roti (Indian flatbread).