Kashmiri Style Veth Chaman Recipe: Paneer in Yogurt & Tomato Curry
Description:
Kashmiri Veth Chaman is a signature dish of Kashmiri Pandit cuisine, celebrated for its rich, aromatic flavors that are as soulful as they are unique. This traditional recipe combines fresh homemade paneer (cottage cheese) cooked in a delectable yogurt-based curry infused with the goodness of fennel, spices, and a hint of saffron. Without the use of onions or garlic, this sattvic dish is delicately spiced with whole spices like bay leaves, cinnamon, and cardamom, offering a true taste of Kashmiri culinary tradition. Whether you are a fan of Indian vegetarian dishes or seeking something new, this Veth Chaman is a must-try. The use of mustard oil, yogurt, and a blend of fragrant spices makes it a dish that embodies both comfort and elegance.
Cuisine: Kashmiri
Course: Lunch
Diet: No Onion No Garlic (Sattvic)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 300 grams, diced into cubes |
| Water | 1 1/2 cups |
| Asafoetida (hing) | Pinch |
| Cinnamon Stick (Dalchini) | 2 sticks |
| Cardamom (Elaichi) Pods/Seeds | 5 pods/seeds |
| Bay Leaves (Tej Patta) | 2 leaves |
| Homemade Tomato Puree | 1/2 cup |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Fennel Seeds (Saunf), Grounded | 1 1/2 teaspoons |
| Curd (Dahi / Yogurt), Whisked | 2 tablespoons |
| Saffron Strands | Pinch |
| Dry Ginger Powder | 1/2 teaspoon |
| Mixed Spices (Garam Masala) | Pinch |
| Mustard Oil | 4 tablespoons |
| Salt | To taste |
| Coriander (Dhania) Leaves | For garnishing |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Serves: 4-6 people
Instructions:
-
Fry the Paneer:
- Heat 2 tablespoons of mustard oil in a thick-bottomed pan.
- Add the diced paneer (cottage cheese) cubes to the pan and fry them until golden brown. Once done, drain the paneer cubes on absorbent paper to remove excess oil.
- In a separate bowl, add the fried paneer cubes to 1 1/2 cups of warm water to soften them and keep them moist.
-
Prepare the Gravy Base:
- In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium flame.
- Add a pinch of asafoetida (hing) and allow it to sizzle for a few seconds.
- Now add the cinnamon sticks, bay leaves, and cardamom pods. Saute them for 30 seconds, releasing their fragrance into the oil.
- Add ajwain (carom seeds) and saute for another 10-15 seconds, allowing the spices to infuse the oil.
-
Add Tomato Puree and Spices:
- Pour in the homemade tomato puree and stir it into the spice mixture.
- Add Kashmiri red chilli powder and dry ginger powder to the pan and mix them well with the tomato puree. The curry will begin to thicken slightly.
- Add the freshly ground fennel powder and stir to combine. Allow the mixture to simmer for another minute, letting the spices meld together.
-
Combine Yogurt and Saffron:
- Next, add 1/2 cup of the paneer-soaked liquid from the bowl into the curry and stir well. If you desire a thinner gravy, you can adjust the amount of water to your preference.
- Once the gravy is bubbling gently, reduce the heat to low. Add the whisked yogurt and saffron strands. Stir well, ensuring the yogurt combines seamlessly into the curry, creating a smooth, creamy consistency.
-
Simmer the Curry:
- Let the gravy simmer for about 5 minutes, allowing the flavors to intensify and the curry to thicken further. Stir occasionally to prevent the yogurt from curdling.
- Now, add salt to taste, ensuring the seasoning is just right.
-
Add the Paneer:
- Gently add the soaked paneer cubes into the gravy. Be cautious, as the paneer will be quite soft at this point. Stir gently to coat the cubes in the flavorful curry.
- Cover the pan and let the Veth Chaman simmer for 1-2 more minutes, allowing the paneer to absorb the flavors of the curry.
-
Garnish and Serve:
- Sprinkle a pinch of mixed spices or garam masala over the curry and stir gently.
- Garnish with fresh coriander (dhania) leaves to add a pop of color and freshness to the dish.
Serving Suggestions:
Kashmiri Veth Chaman is traditionally served with mixed vegetable pulao, lachha paratha, or soft phulkas. You can pair it with any of these options for a well-rounded, satisfying meal.
Tips for the Perfect Veth Chaman:
- If you prefer a richer curry, you can add a little more mustard oil or ghee.
- Ensure that the yogurt is well-whisked to prevent curdling when added to the hot gravy.
- To enhance the flavor, you can marinate the paneer cubes in a little bit of salt and turmeric before frying them.
- The saffron adds a luxurious flavor and color to the curry, but it can be skipped if unavailable. You can also substitute with a small pinch of turmeric for a golden hue.
This Kashmiri-style Veth Chaman is an easy-to-make yet impressive dish that brings the flavors of the beautiful Kashmir valley right to your plate. Whether for a special occasion or a delightful weekday lunch, this dish is sure to satisfy all your taste buds with its delicate yet robust flavors! Enjoy the authentic taste of Kashmiri cuisine!
