non-vegetariannut-free
kashmiri
Mutton Rogan Josh, Steamed Basmati Rice and Cucumber Raita
65 min
806 cal
64gProtein
73gCarbs
27gFat
3Recipes
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Rich, creamy Chaman Kanti – a perfectly spiced, soul-satisfying paneer dish that's pure comfort food!
A classic Kashmiri delight featuring golden-fried paneer cubes tossed in a fragrant, semi-dry masala of onions, tomatoes, and aromatic spices like fennel and ginger. A quick and flavorful dish perfect with naan or roti.
Serving size: 1 serving
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Rich, creamy Chaman Kanti – a perfectly spiced, soul-satisfying paneer dish that's pure comfort food!
This kashmiri dish is perfect for snack. With 432.31 calories and 16.33g of protein per serving, it's a nutritious choice for your meal plan.
Heat oil in a kadai or heavy-bottomed pan over medium-high heat. Carefully add the paneer cubes and shallow fry for 4-5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same pan, reduce the heat to medium. Add the cumin seeds and hing. Once the seeds splutter (about 30 seconds), add the sliced onions and sauté for 6-7 minutes until they turn soft and golden.
Add the ginger and garlic paste and cook for another minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
Stir in the powdered spices: turmeric, Kashmiri red chili powder, fennel powder, dry ginger powder, and salt. Mix well and cook the masala for 2-3 minutes, until oil begins to separate from the sides.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling. Once incorporated, add the fried paneer cubes and cubed capsicum. Gently toss to coat everything evenly.
Pour in 1/4 cup of water, mix, and cover the pan. Let the dish simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors. Turn off the heat, sprinkle with garam masala, and garnish with fresh coriander leaves. Serve hot.