Kashmiri Style Tamatar Chaman (Paneer Cooked with Tomatoes)
Description:
Kashmiri Style Tamatar Chaman is an authentic dish from the Kashmiri Muslim cuisine, where the bold yet delicate flavors of fennel and dry ginger create a truly unique experience. This vegetarian delight features paneer (homemade cottage cheese) simmered in a tangy, aromatic tomato gravy. With a delightful balance of spices like Kashmiri red chili powder and fennel powder, this dish is perfect when paired with steamed rice. Its simplicity, yet flavorful profile, makes it a beloved choice for a comforting lunch or dinner. The absence of onion and garlic in this dish reflects the distinct traditions of Kashmiri Muslim cuisine, emphasizing the fragrant spices that enrich the meal.
Cuisine: Kashmiri
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese), cut into big cubes | 200 grams |
| Tomatoes, roughly chopped | 4 tomatoes |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Turmeric powder (Haldi) | ½ teaspoon |
| Fennel Powder | 1 teaspoon |
| Dry ginger powder | 1 teaspoon |
| Garam masala powder (Kashmiri) | 1 teaspoon |
| Mustard oil | 2 tablespoons |
| Salt | To taste |
Preparation Time
10 minutes
Cook Time
20 minutes
Instructions:
-
Fry the Paneer:
Begin by heating the mustard oil in a heavy-bottomed pan over medium heat. Let the oil reach the smoking point. Once the oil is hot, gently add the paneer cubes and fry them until they turn a golden brown color. Flip the cubes to brown the other side. Once fried, transfer the paneer cubes to a bowl of warm water (about 1 cup) mixed with turmeric powder. This helps keep the paneer soft and flavorful. -
Prepare the Tomato Gravy:
In the same pan, add cumin seeds and let them splutter in the hot oil. Next, add the chopped tomatoes and cook them until they soften and become mushy. Mash the tomatoes with the back of a ladle until they break down completely and turn into a pulpy consistency. -
Add the Spices:
Now, sprinkle in the fennel powder, dry ginger powder, Kashmiri red chili powder, and mix everything well. Let the spices combine with the tomato pulp to create a fragrant, thick gravy. -
Simmer the Paneer:
Add the fried paneer cubes along with the turmeric water from the soaking bowl. Bring the mixture to a brisk boil. Once boiling, lower the heat and let the dish simmer for about 15 minutes. The gravy will thicken and the oil will start to separate from the mixture, indicating that it’s ready. -
Final Seasoning and Resting:
Sprinkle in the Kashmiri garam masala powder and season with salt. Stir to combine all the ingredients thoroughly. Remove the pan from the heat and let it rest for 10 minutes, allowing the spices to infuse into the paneer and enhance the overall flavor. -
Serve:
Kashmiri Style Tamatar Chaman is now ready to be served! For the ultimate Kashmiri dining experience, pair it with steamed rice and a side of Haak T Thool (Kashmiri-style sautéed greens). The dish is now infused with the rich flavors of fennel and dry ginger, making it a perfect comforting meal for a weeknight dinner.
Enjoy the vibrant, aromatic tastes of Kashmir with this delectable Tamatar Chaman recipe, a true tribute to the flavors of the region!
