Kashmiri Veth Chaman Recipe – Paneer in Yogurt Tomato Curry
This aromatic, creamy curry features paneer cubes gently simmered in a flavorful blend of yogurt, spices, and tomatoes. A classic from Kashmiri cuisine, Veth Chaman is perfect for lunch or dinner and pairs beautifully with fluffy rotis, fragrant rice, or refreshing raita. Here’s how to create this delightful dish that brings a taste of Kashmir to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (cut into cubes) | 300 grams |
| Water | 1 ½ cups |
| Asafoetida | A pinch |
| Cinnamon sticks | 2 |
| Cardamom pods | 5 |
| Bay leaves | 2 |
| Tomato (grated) | ½ cup |
| Royal cumin seeds (Shahi Jeera) | ½ teaspoon |
| Kashmiri red chili powder | ½ teaspoon |
| Fennel powder | 1 ½ teaspoons |
| Whipped yogurt | 2 tablespoons |
| Saffron | A pinch |
| Ginger powder | ½ teaspoon |
| Mixed spice blend (optional) | A pinch |
| Mustard oil | 4 tablespoons |
| Salt | To taste |
| Fresh coriander (chopped) | 2 sprigs |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 8 grams |
| Carbohydrates | 10 grams |
| Fats | 15 grams |
| Fiber | 2 grams |
| Vitamin A | 200 IU |
| Calcium | 150 mg |
| Iron | 0.8 mg |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 30 minutes | 20 minutes | 50 minutes | Serves 4 |
Instructions
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Frying the Paneer
- Heat mustard oil in a pan over medium heat until it’s hot. Add paneer cubes and fry them until they turn golden brown on all sides. Once fried, remove the paneer cubes and place them on a paper towel to absorb excess oil.
- In a separate bowl, add warm water and soak the fried paneer cubes for a few minutes. This will help them stay soft and absorb the flavors of the curry.
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-
Tempering the Spices
- In the same pan, add the remaining mustard oil. Once the oil is hot, add a pinch of asafoetida (hing) and let it sizzle for about 10 seconds.
- Next, add cinnamon sticks, bay leaves, and cardamom pods. Sauté for 10-15 seconds until aromatic, being careful not to burn the spices.
-
Preparing the Tomato Base
- Add royal cumin seeds (shahi jeera) and the grated tomato to the pan. Cook for about 15 seconds, stirring to prevent sticking.
- Add Kashmiri red chili powder and ginger powder to the tomato mixture and stir well to combine the spices.
-
Building the Curry Base
- Stir in the fennel powder, mixing thoroughly with the tomatoes and spices. Add half of the water that the paneer was soaked in, reserving the other half.
- Allow the curry to come to a gentle boil, then add the whipped yogurt and a pinch of saffron. Stir to combine, ensuring that the yogurt is fully incorporated into the sauce without curdling.
-
Simmering with Paneer
- Let the curry simmer for about 5 minutes until it thickens slightly. Then, add salt according to your taste, followed by the paneer cubes.
- Simmer the curry with the paneer for an additional 2 minutes, allowing the paneer to soak up the flavors of the sauce.
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Final Touches
- Sprinkle a pinch of the mixed spice blend, if desired, and garnish with freshly chopped coriander leaves.
- Serve the hot Kashmiri Veth Chaman with boondi raita, kachumber salad, and warm, soft rotis for a complete meal.
Serving Suggestions
- Accompaniments: Serve with fragrant basmati rice or Indian bread like naan, roti, or paratha. A side of boondi raita and kachumber salad adds a cooling contrast.
- Tips: For a richer flavor, you can use homemade paneer, which tends to be softer and fresher. Adjust the spice levels to your preference by adding or reducing the red chili powder.
Enjoy your homemade Kashmiri Veth Chaman, a flavorful paneer dish that captures the essence of Kashmiri cuisine!
