Kashmiri Paneer Chaman Recipe, How to make Kashmiri Paneer Chaman

Kashmiri Paneer Chaman

Kashmiri Paneer Chaman

This is a very special dish of Kashmir. It is special because milk and saffron are used in this dish. In this dish, paneer is boiled with saffron and milk till the milk becomes thick.

Ingredients

400gm of Paneer
2 cups of milk
8 cloves
1tsp fennel powder
1/3 tsp dry ginger powder
2 cinnamon stick
4 green cardamom
2 bay leaves
Pinch of Saffron
Pinch of Turmeric
2tsp Mustard oil
Salt as per taste

Process of making Kashmiri Paneer Chaman

Cut Paneer into 3' x 1' pieces.
With a pinch of saffron boil 1 cup milk.
Turn off the heat and soak the pieces of paneer in milk.
Other preparation.
To 1/4 cup of water add the turmeric, fennel powder and mix well.
Set aside.
Making the chaman qaliya
In saucepan heat the mustard oil to smoking point. The mustard oil should become colorless.
Turn down the heat and let the oil cool a bit.
Add cumin, cloves, cinnamon, green cardamom, bay leaves and stir for few seconds
Add water with spice powder and bring it to simmer. Turn the heat to low.
Add 1 cup milk and the milk that the paneer is soaked in. Do not add the paneer at this stage. Over low heat, simmer the milk for about 5 to 7 minutes.
Add the pieces of paneer
Over low heat, let the paneer cook in simmering milk till the milk thickens a bit. Turn off the heat. Cover and let the Chaman Qaliyan rest for about 10 minutes.
Serve warm with rice or chapati

This blog is created by watching Food Tak YouTube channel video.

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