We now travel to the top most region of India. We stop at Jammu Kashmir called as the Paradise of Earth by the Mughals. It has the great Himalayan mountains to the north and Pir Panjal to the south and are source of many rivers. After reading about the region I really want to go on a tour to Jammu Kashmir. The cuisine here is mostly non vegetarians. Even the Pundits of Kashmir consume non vegetarian foods apart from beef which is forbidden. Paneer is called as chaman and there are so many dishes prepared from paneer. Methi chaman, veth chaman are a few to mention. The gravy I am preparing today is veth chaman which resembles the dum aloo gravy a lot. Mustard oil is used in this preparation but as my family is not a great fan of mustard oil, I used the refined oil which I use for my day to day cooking. As I added kashmiri red chilly powder, the colour of the gravy turned out fabulous but it was not so spicy. Loved it with rice.
Recipe Source: NDTV
Ingredients:
For Paneer :
Water-1 cup
Asafoetida-1/4 tsp
Paneer-250 gm
Oil-2 tbs
Garam Masala:
Cloves-4-5
Cumin Seeds-1/2 tbs
Pepper-1/2 tbs
Coriander Seeds-1/2 tbs
Cardamom-3
Black Cardamom-1
Cinnamon-1 stick
Dry Ginger Powder-1/4 tbs
For The Gravy:
Oil-2 tbs
Cumin Seeds-1 tsp
Cinnamon-1
Clove-2-3
Cardamom-2
Turmeric Powder-1/4 tsp
Fennel Powder-1 1/2 tsp
Garam Masala-3/4 tsp
Kashmiri Red Chilly Powder-1 tbs
Ginger Powder-1 tsp
Curd-1 tbs
Milk-1/4 cup
Salt-to taste
Procedure:
1. Dry roast all the ingredients given for garam masala and grind it to a fine powder.
2. Allow it to cool down. Store in a small spice jar. Use it as needed.
3. To prepare paneer, heat oil in a non stick pan.
4. Roast the paneer pieces until all the sides are golden.
5. Heat water and add asafoetida.
6. Remove from heat. Add the fried paneer cubes and keep it aside.
7. To the same pan you fried the paneer, add oil and add the whole spices.
8. Now add all the spice powders and saute for 1 minute on low flame.
9. Add 3 tbs of the asafoetida water and cook the spice powders.
10. Now add milk, curd and salt.
11. Whn all the ingrediens are incorporated, add the paneer cubes and enough water to bring the gravy to the right consistency and allow it to boil for 5 minutes on low flame.
12. Serve hot wwih rice..
Roast the garam
Grind to fine powder.
Cut paneer to cubes.
Pan fry them until golden.
Drop into asafoetida mixed water.
Heat oil, add whole spices and spice powders.
Deglaze using the asafoetida water.
Add enough water to amke the gravy.
Add milk and curd.
Finally add the paneer pieces.
Serve along with rice.
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You got lovely color on this gravy. It looks so colorful next to the rice.
oh nice gayathri didnt know chaman is so called paneerr.. nice recipe my dear.. i love the recipe .. yummy curry 🙂 thanks for sharing sweety have a great weekend 🙂
Mindblowing gravy colour, well done you have kashimiri red chilly, thats makes this curry simply gorgeous. Veth chaman looks simply out of the world.
beautiful color!!! love the texture!!
looks very nice and delicious, good find
Second recipe of the day,vet chaman looks so delicious and love the vibrant color of it…
wow..that is beautiful..I am always looking out for paneer recipes..and the gravy looks so flavoursome.
the deep red of the curry is inviting. such wonderful spices.. noting it down to try later
Love that colorful gravy.
Wow another veth chaman..you surely got me!
Oooo..very vibrant color and paneer prepared in any gravy tastes yum. Love the blend of spices here!
What a lovely color. Curry looks awesome.
love the rich color of the gravy
Love the color of the curry. Yes, as you said kashmiri chili powder gives nice color but isn’t spicy at all.
Love that beautiful color it has got!!! awesome medley of flavors.
Such a beautiful color for the gravy! Love any paneer based recipe.Nice one Gayathri…