25-minute recipe for Kashmiri tamatar chaman or cottage cheese with tomatoes
A popular vegetarian dish, which fuses the elements of Kashmiri wazwan and Pandit cooking styles
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 3 |
200 gms paneer or cottage cheese, cut into big cubes
4 pieces tomatoes, roughly chopped
1 tsp cumin seeds (jeera)
2 tsp Kashmiri red chilli powder
½ tsp turmeric powder (haldi)
1 tsp fennel powder
1 tsp dry ginger powder
1 tsp Kashmiri garam masala powder
2 tbsp mustard oil
1. Heat mustard oil in a heavy-bottomed pan until it reaches the smoking level, place the paneer cubes and fry until it turns golden. Flip over and brown the other side as well.
2. Once the paneer cubes are nicely fried, immerse them in a bowl containing one cup warm water mixed with turmeric powder. This will keep the paneer soft.
3. In the same pan add the cumin seeds and let it splutter. Add the chopped tomatoes and cook until it turns soft and mushy. Mash the tomatoes with the back of the ladle, until they turn nice and pulpy.
4. Add the fennel powder, dry ginger powder, Kashmiri red chilli powder and mix well.
5. Add in the fried paneer along with the turmeric water and bring it to a brisk boil.
6. Add the Kashmiri garam masala, season with salt and let the gravy simmer for 15 minutes until it all comes together, and the oil separates.
7. Serve tamatar chaman with steamed rice.
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