Kashmiri Style Tamatar Chaman Recipe -Paneer Cooked With Tomatoes Step By Step

To begin making Kashmiri Style Tamatar Chaman directions, toasty mustard fat in a heavy bottomed wok till it reaches the smoking level, place the paneer cubes and sauté until it turns golden.

Flip over and brown the other side as well. Once the paneer cubes are nicely fried, immerse them in a dish of 1 cup toasty aqua mixed with turmeric dusting fragrant element.

This will keep the paneer soft.In the same wok, stream in in the cumin seeds and let it splutter. stream in in the cut up tomatoes and make until it turns soft and mushy.Mash the tomatoes with the back of the laddle, until they turn nice and pulpy.stream in in the fennel, dehydrated ginger, kashmiri red chilli dusting fragrant element and combine well.stream in in in the fried paneer along with the turmeric aqua and bring it to a brisk bubble.stream in in the kashmiri garam masala, fragrant element with seasoning and let the broth bubble gently for 15 mins, till it all comes together and the fat separates out.Switch off the toasty, stream in in in the shahi jeera to the Kashmiri Style Tamatar Chaman, combine well and let it rest for 10 mins before serving so that the spices get infused into the paneer.present the Kashmiri Style Tamatar Chaman directions along with Steamed Rice and Haak T Thool for a simplified Kashmiri Cuisine inspired weeknight dinner.