Kashmiri Tamatar Chaman

This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Tamatar Chaman also famous by the name Lal Paneer, is a famous dish from Kashmir.

Kashmiri Tamatar Chaman

Kashmiri Tamatar Chaman is an incredibly flavorful and aromatic dish that embodies the essence of Kashmiri cuisine. The word 'Chaman' in Kashmiri refers to paneer. You can serve it with naan or rice.

Prep Time: 10 mins   Cook Time: 30 mins    
Servings: 6          Difficulty: Intermediate

Ingredients for Kashmiri Tamatar Chaman

• P Mark Kachi Ghani Mustard oil: 5 tbsp

• Paneer: 1.2 kg

• Tomatoes: 1/2 kg

• Red chilli powder: 2 tbsp

• Turmeric powder: 1/2 tbsp

• Fennel Seed Powder: 1/2 tbsp

• Black Cardamom: 1

• Salt: According to taste

Method for Kashmiri Tamatar Chaman

1. Begin by pouring water into a saucepan and adding turmeric powder.

2. Add the Paneer to the saucepan and simmer until it acquires a yellow hue.

3. Heat oil in a pan and gently fry the Paneer in the oil until it turns a beautiful golden colour.

4. In a separate pan, add tomato puree.

5. As the tomatoes fry, add the red chilli powder and salt according to taste. Continue cooking until the tomatoes are thoroughly done.

6. Then, add the turmeric powder, fennel seed powder, and black cardamom. Mix everything well.

7. Add half a glass of water and simmer until the oil surfaces.

8. Your Kashmiri Tamatar Chaman is ready!
   

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