POPULAR RESTAURANT KASHMIRI RECIPES

Ingredients

• 300 g Paneer (cut into 2‑cm cubes; store‑bought block)
• 2 tbsp Neutral Cooking Oil (for shallow frying the paneer)
• 3 tbsp Mustard Oil (traditional Kashmiri flavor; use a well‑ventilated area as it has a strong aroma)
• 1 piece Green Cardamom (large) (slightly crushed)
• 4 pieces Green Cardamom (small) (slightly crushed)
• 1 piece Clove
• 2 tbsp Kashmiri Red Chili Powder (provides deep red color, mild heat)
• 0.5 tsp Turmeric Powder
• 1 tsp Fennel Powder
• 0.5 tsp Mustard Seeds (ground or lightly crushed)
• 0.5 tsp Ginger Powder
• 1 cup Tomato Puree (made by grating 4‑5 ripe tomatoes and cooking down)
• 2 cup Water (hot water for the gravy)
• 0.25 cup Fried Onion Paste (finely blended fried onions (2 medium onions fried until golden))
• 0.5 tsp Salt (adjust to taste)
• 1 pinch Garam Masala (preferably Kashmiri garam masala)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed, for garnish)

Instructions

1. Prepare Paneer

   Cut the 300 g block of paneer into 2 cm cubes. Set aside on a plate.

   Time: PT5M

2. Fry Paneer Cubes

   Heat 2 tbsp neutral oil in a frying pan over medium‑high heat. Add the paneer cubes and fry until they turn light golden on all sides, about 3‑4 minutes. Remove with a slotted spoon and place on paper towels.

   Time: PT5M

   Temperature: Medium‑high

3. Temper Whole Spices

   In a clean saucepan, heat 3 tbsp mustard oil until shimmering. Add the large cardamom, small cardamoms, clove, and ½ tsp mustard seeds. Sauté for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium

4. Add Ground Spices

   Turn off the flame briefly, then add Kashmiri red chili powder and turmeric powder. Stir quickly to coat the spices, then turn the flame back on.

   Time: PT1M

   Temperature: Medium

5. Incorporate Aromatics

   Add fennel powder, ground mustard seeds, and ginger powder. Stir and sauté for another minute.

   Time: PT1M

   Temperature: Medium

6. Cook Tomato Puree

   Pour in 1 cup tomato puree, stir well, and cook until the oil begins to separate from the masala, about 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Build the Gravy

   Add 1 cup hot water, bring to a gentle boil, then stir in the fried onion paste and salt. Cook for 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Combine Paneer with Gravy

   Gently add the fried paneer cubes to the simmering gravy. If the gravy looks too thick, add up to another 1 cup hot water to reach a medium‑thin consistency.

   Time: PT1M

   Temperature: Medium

9. Simmer

   Reduce the heat to medium‑high and let the curry simmer for 7‑8 minutes, stirring occasionally, until the paneer absorbs the flavors and the gravy thickens to a glossy consistency.

   Time: PT8M

   Temperature: Medium‑high

10. Finish with Garam Masala & Kasuri Methi

    Turn off the heat, sprinkle a pinch of garam masala and crushed kasuri methi, give a final gentle stir.

    Time: PT1M

11. Serve

    Transfer the Kashmiri Tomato Chaman to a serving bowl and serve hot with steamed rice, naan, or roti.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

12 g

Fat

15 g

Fiber

2 g