I was looking for a different paneer recipe which I have never cooked before. I landed into this recipe of Kashmiri paneer which they call Veth Chaman in the state of Jammu and Kashmir. As I came across the recipe, I was once again lost in the past. It was October, 1987 that we visited Kashmir, indeed a Paradise on Earth.Mesmerised by its picturesque beauty, I always wished to visit again with my special man but never could. Everything I saw there is still fresh in mind, even the innocence of the rural people. A basket full of apples was gifted happily, they even refused to take money. Then what did they ask in return? My mother's strip of Bindi.
What I do not remember is whether we tasted local cuisine there or not. What I always say our parents were limited in their choice of food then. What I read is this Paneer Chaman is a dish prepared by the Kashmiri Pandits of Jammu and Kashmir. I went through a number of recipes and finally adapted this recipe from mapsofindia.com. The paneer pieces are usually fried but I did not as I was trying to reduce the amount of oil consumption. Let us do it.
Paneer : 300gm
Tomato : 2medium
Asafoetida : A pinch
Ginger Powder : 1tsp
Fennel Powder : 1tsp
Garam Masala Powder : 1/4tsp
Kashmiri Chilli Powder : 1tsp
Red Chilli Powder : 1/4tsp
Turmeric Powder : 1/2tsp
Salt : As required
Cumin Seeds : 2pinches
Milk : 1/2 small cup
Oil : 2tbsp
Cut the paneer into cubes and marinate with little salt.
Cut and wash the tomatoes and discard the seeds. Prepare a tomato paste in the blender.
Heat oil in a wok. Temper with cumin seeds and a pinch of asafoetida.
Add the tomato paste and saute well for 2-3 minutes. Add salt, turmeric, ginger powder, fennel powder, Kashmiri mirch, red chilli powder and stir well for 1 minute.
Pour half cup water and let the gravy boil at low heat for 3-4 minutes.
Add the paneer pieces and milk. Cook for another 2 minutes. Add the garam masala powder. Stir carefully.
Let cook for half a minute and switch off.
Enjoy with any kind of South Asian flat bread.