Kashmiri Style Tamatar Chaman Recipe – Paneer Cooked with Tomatoes
Description:
Kashmiri Style Tamatar Chaman is a flavorful and aromatic dish made with soft, golden-fried cubes of paneer (homemade cottage cheese) cooked in a spiced tomato gravy. The recipe is infused with the rich and fragrant spices of Kashmiri cuisine, offering a unique balance of savory, tangy, and mildly spicy flavors. The use of fennel, dry ginger, and Kashmiri red chili powder adds a distinctive depth to the gravy, while the addition of turmeric water keeps the paneer soft and tender. This dish pairs perfectly with steamed rice and Haak T Thool, making for a wholesome and comforting Kashmiri-inspired meal.
Servings: 4
Cuisine: Kashmiri
Course: Lunch
Diet: High Protein Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams, cut into big cubes |
| Tomatoes | 4, roughly chopped |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Fennel Powder | 1 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Kashmiri Garam Masala Powder | 1 teaspoon |
| Mustard Oil | 2 tablespoons |
| Salt | To taste |
Instructions:
-
Prepare the Paneer:
- Heat mustard oil in a heavy-bottomed pan until it reaches the smoking point.
- Add the cubed paneer to the hot oil and fry until it turns golden brown on both sides. Once the paneer cubes are nicely fried, remove them from the oil.
- To keep the paneer soft, immerse it in a bowl of 1 cup of warm water mixed with turmeric powder. Set aside.
-
Make the Tomato Gravy:
- In the same pan, add cumin seeds and let them splutter.
- Add the chopped tomatoes to the pan and cook until they soften and turn mushy.
- Use the back of a ladle to mash the tomatoes until they become pulpy and thick.
-
Add Spices:
- To the mashed tomatoes, add fennel powder, dry ginger powder, and Kashmiri red chili powder. Stir well to combine and let the spices cook with the tomatoes for a couple of minutes.
-
Combine Paneer and Gravy:
- Add the fried paneer cubes, along with the turmeric water (from the earlier step), to the pan.
- Bring the mixture to a brisk boil, ensuring the paneer is well coated with the tomato gravy.
-
Simmer the Dish:
- Stir in the Kashmiri garam masala and salt to taste.
- Let the gravy simmer for 15 minutes, allowing the flavors to meld together and the oil to separate from the masala.
-
Rest the Dish:
- Once the dish is ready, turn off the heat and add in a pinch of shahi jeera (optional for extra flavor).
- Let the Kashmiri Style Tamatar Chaman rest for about 10 minutes before serving. This allows the spices to fully infuse into the paneer.
-
Serve:
- Serve the Kashmiri Style Tamatar Chaman with steamed rice and Haak T Thool for an authentic Kashmiri meal.
Tips:
- For a more authentic taste, you can adjust the quantity of Kashmiri red chili powder to suit your preferred spice level.
- The paneer should be fried until golden but not overcooked, as it needs to retain its softness when added to the gravy.
- The gravy should be rich and smooth, so feel free to add a little water if the consistency gets too thick during simmering.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 14 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Fat | 16 g |
| Sodium | 150 mg |
Enjoy Your Meal:
This Kashmiri Style Tamatar Chaman is a delightful, protein-rich vegetarian dish that perfectly captures the essence of Kashmiri cuisine. The warm and aromatic flavors make it ideal for a weeknight dinner or a special meal. Paired with steamed rice and Haak T Thool, this dish provides a complete and satisfying meal that celebrates the unique spices and techniques of Kashmiri cooking.
Note: The recipe can be easily adapted for vegan diets by substituting the paneer with tofu.
