Tamatar Chaman (paneer)
Tamatar Chaman (paneer)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, tamatar chaman (paneer). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Tamatar Chaman is a delicious Kashmiri style paneer cooked in a tangy tomato gravy. It is a popular dish from the Kashmiri Muslim cuisine, where the use of the onion or garlic is negligible. Here, paneer blocks are fried in mustard oil and then dunked in a tomato gravy flavoured with fennel seeds and dry ginger.

Tamatar Chaman (paneer) is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Tamatar Chaman (paneer) is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook tamatar chaman (paneer) using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tamatar Chaman (paneer):
  1. Make ready 500 gm paneer
  2. Make ready 500 gm tomato (fully riped) chopped
  3. Prepare 2 tbsp fennel powder
  4. Take 2 tbsp ginger powder
  5. Take 1pinch Hing
  6. Take 1/2 tbsp turmeric powder
  7. Make ready 1/2 onion sliced
  8. Prepare 1 inch Julian shaped ginger
  9. Take 1/2 tbsp kashmiri red chilli powder
  10. Make ready 1 tbsp red chilli powder
  11. Get 1/2 tsp caraway seeds (sahee jeera)
  12. Make ready 4 tbsp ghee
  13. Get 6 tbsp Mustard oil
  14. Prepare as needed whole garam masala
  15. Get as needed coriander leaves for garnishing
  16. Make ready to taste salt
  17. Get as needed water

So this is known as Koshur Tamatar Chaman. What paneer did I use for Kashmiri Tamatar Paneer - Tomato Kashmiri Paneer Curry? For this recipe, I used Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one.

Instructions to make Tamatar Chaman (paneer):
  1. Cut paneer into thick cubes. Add 4tbsp mustard oil in a pan, fry paneer until both of it's sides turn golden brown.
  2. Take lukewarm water in a pan. Add asefoetida (hing) in it. Add turmeric powder, mix it and add the fried paneer cubes and soak it in water for 40 minutes.
  3. Add 3tbsp ghee in a pan, add tomato, Julian ginger, salt, half cup water and boil it in a pressure cooker for 1and half hour in low flame. When it is prepared strain it through a soup strainer.
  4. Heat oil in a pan. Add whole garam masala and thin sliced onion. When the onion turns golden brown add tomato puree. Add fennel powder, ginger powder, kashmiri chilli powder, red chilli powder, salt in it. Add half cup of water.
  5. Add paneer, cook for 5 minutes.
  6. Add ghee in a tadka pan. Add caraway seeds when it begins to splutter,add it in the tamatar gravy.
  7. Add coriander leaves. Turn off the gas. Cover the lit for at least 20 minutes. Serve with plain rice.

Add whole spices (cardamom, cinnamon and bay leaf) and fry on low heat until fragrant.. Amidst the huge spread of meat-based dishes (which Kashmiri cuisine is known for), tomato paneer or 'tamatar chaman' stands out as a popular vegetarian dish. It turns out that Punjabi chaman and this chaaman are poles opposite. Tamatar chaaman is a delectable, Kashmiri paneer preparation in a thick tomato sauce. It is a quick and simple one to put together without elaborate preparations.

So that is going to wrap this up for this special food tamatar chaman (paneer) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!