A rich and aromatic Kashmiri paneer curry featuring soft, fried paneer simmered in a vibrant tomato gravy. The unique flavor comes from fragrant spices like fennel and dry ginger powder, creating a truly memorable dish, also known as Tamatar Chaman.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
393cal
14gprotein
12gcarbs
32g
Ingredients
250 g paneer (cut into 1-inch cubes)
4 tbsp ghee (divided)
1.5 cup tomato puree (from about 4 medium ripe tomatoes)
1 pc bay leaf
3 pcs cloves
2 pcs green cardamom pods (lightly crushed)
0.25 tsp hing (asafoetida)
1.5 tsp kashmiri red chili powder (provides color, adjust for heat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
About Kashmiri Paneer in Tomato Gravy, Steamed Basmati Rice and Fried Egg
Tangy Ruangan Chaman with fluffy rice & a spiced fried egg. A protein-packed, perfectly spiced meal with homestyle goodness!
This kashmiri dish is perfect for dinner. With 788.5699999999999 calories and 25.060000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp fennel powder (saunf powder)
1 tsp dry ginger powder (sonth)
0.5 tsp garam masala
1 tsp salt (or to taste)
0.5 tsp sugar (optional, to balance tomato acidity)
1 cup hot water (plus more for soaking paneer)
2 tbsp fresh cream (optional, for a richer gravy)
Instructions
1
Prepare and Fry the Paneer
Heat 2 tablespoons of ghee in a non-stick pan or kadai over medium heat.
Gently add the paneer cubes and shallow-fry, turning occasionally, until they are light golden brown on all sides. This should take about 5-7 minutes.
Using a slotted spoon, immediately transfer the fried paneer cubes to a bowl of warm water. Let them soak while you prepare the gravy. This crucial step ensures the paneer remains incredibly soft.
2
Temper the Whole Spices
In the same pan, add the remaining 2 tablespoons of ghee and heat it over medium flame.
Once the ghee is hot, add the bay leaf, cloves, and crushed green cardamom pods. Sauté for about 30 seconds until they become fragrant.
Add the hing and cook for another 10 seconds, being careful not to burn it.
3
Build the Tomato Gravy
Pour the tomato puree into the pan. Cook, stirring frequently, for about 10-12 minutes. The puree will thicken, darken in color, and the ghee will start to separate from the sides.
Reduce the heat to low. Add the Kashmiri red chili powder, turmeric powder, fennel powder, and dry ginger powder. Stir well and cook the spices for 1 minute until aromatic.
Slowly pour in 1 cup of hot water while stirring continuously to create a smooth, lump-free gravy. Add salt and the optional sugar, and mix well.
4
Combine and Simmer
Bring the gravy to a gentle simmer.
Drain the water from the soaked paneer cubes and gently add them to the gravy.
Stir carefully to coat the paneer. Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the paneer to absorb all the aromatic flavors of the gravy.
5
Finish and Serve
Turn off the heat. Stir in the garam masala and the optional fresh cream for extra richness.
Let the curry rest, covered, for at least 5 minutes to allow the flavors to meld together.
Garnish with fresh cilantro if desired and serve hot with steamed basmati rice or naan.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
