Ingredients:
500 g Paneer (Homemade Cottage Cheese) , Cut Into 1
Mustard Oil , or Refined Oil as required
2-3 Saffron Strands
1 Bay Leaf (Tej Patta)
1 Cinnamon Stick (Dalchini)
4 Cloves (Laung)
1 cup Milk
6 cups Water
2 tbsp Turmeric powder (Haldi)
1 tsp Cumin powder (Jeera)
3 tbsp Fennel Powder
Salt to taste
1 tsp Cardamom Powder (Elaichi)
Coriander (Dhania) Leaves , for garnish
Serves 2-3 Persons
Procedure:
1
To begin making the Kashmiri Style Chaman Recipe, firstly heat oil in a wok/kadai and add bay leaf, cinnamon, and cloves.
2
Add water to the wok and as it comes to a boil, add turmeric powder, cinnamon powder, salt, and fennel powder and mix.
3
Let the gravy boil and reduced it a little. Now add paneer pieces and cook till the paneer turns soft and the curry starts to thicken.
4
Add 1 cup of whole-fat milk and saffron, stir well and cook till the required consistency.
5
Now add cardamom powder and turn off the gas.
6
Garnish Kashmiri Style Chaman with freshly chopped coriander and it is ready to be served.
7
Serve Kashmiri Style Chaman Recipe with Kashmiri Kesar Pulao or Homemade Butter Naan for a nice lunch.
Ingredients
500 g Paneer (Homemade Cottage Cheese) , Cut Into 1
Mustard Oil , or Refined Oil as required
2-3 Saffron Strands
1 Bay Leaf (Tej Patta)
1 Cinnamon Stick (Dalchini)
4 Cloves (Laung)
1 cup Milk
6 cups Water
2 tbsp Turmeric powder (Haldi)
1 tsp Cumin powder (Jeera)
3 tbsp Fennel Powder
Salt to taste
1 tsp Cardamom Powder (Elaichi)
Coriander (Dhania) Leaves , for garnish
Serves 2-3 Persons