Paneer Chaman
This fennel scented paneer from Kashmir is perfect for any Vegetarian meal.
Servings: 4
Ingredients
- 5 to matoes chopped
- 1 onion chopped
- 4 cloves garlic
- 1 inch piece of ginger
- 4 tablespoons oil
- 9 oz. paneer chopped
- 1/2 teaspoon cumin seeds
- a pinch of asoefetida
- 1 inch cinnamon stick
- 3 cloves
- 2 green cardamom pods
- 2 bay leaves
- 1 teaspoon fennel seed ground
- 1 teaspoon red chile powder cayenne pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon sugar
- salt to taste
- 1/2 teaspoon garam masala
Instructions
- Using a food processor, grind tomatoes, onion, garlic and ginger to a fine paste.
- Heat 2 tablespoons of the oil, and fry the paneer until golden brown. Remove from the pan and add the rest of the oil.
- Add cumin seeds and asoefetida. Once the cumin starts to change color, add cinnamon, cloves, cardamom and bay leaves. Add the tomato-onion paste and cook for 10-15 minutes, until vegetables are well softened.
- Add fennel, chile, turmeric, sugar and salt. Cook another 3 minutes.
- Add paneer and garam masala. Cook another 3 minutes.
- Serve with rice or roti (Indian flatbread).
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