A classic Kashmiri delight where soft, fried paneer cubes are simmered in a fragrant, creamy yogurt gravy vibrant with turmeric. This mild yet flavorful dish is a comforting meal, perfect with steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
340cal
14gprotein
4gcarbs
28g
Ingredients
300 g Paneer (cut into 1-inch cubes)
0.25 cup Mustard Oil (for shallow frying)
1.5 cup Full-Fat Yogurt (at room temperature, whisked until smooth)
2 tbsp Ghee
1 cup Water (divided, plus more for soaking paneer)
A classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
Creamy Lyodur Tschaman with soft Lavasa and warm Noon Chai – a comforting, energy-giving, and perfectly spiced meal.
This kashmiri dish is perfect for lunch. With 919.99 calories and 31.55g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch piece
Cinnamon Stick
1 tsp Turmeric Powder
1.5 tsp Fennel Powder
1 tsp Dry Ginger Powder
1.25 tsp Salt (or to taste)
2 tbsp Mint Leaves (fresh, chopped for garnish)
Instructions
1
Fry and Soften the Paneer
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's lightly smoking.
Carefully slide the paneer cubes into the hot oil. Shallow fry for 5-6 minutes, turning occasionally, until they are golden brown on all sides.
While the paneer is frying, fill a bowl with warm water.
Using a slotted spoon, transfer the fried paneer directly from the pan into the bowl of warm water. Let it soak for 10 minutes. This crucial step ensures the paneer remains incredibly soft and spongy.
After 10 minutes, drain the water completely and set the softened paneer aside.
2
Prepare the Yogurt Gravy Base
In a mixing bowl, combine the room-temperature whisked yogurt, 1/2 cup of water, turmeric powder, fennel powder, and dry ginger powder.
Whisk vigorously until the mixture is completely smooth and free of any lumps. Set aside.
3
Temper Spices and Cook the Gravy
In the same pan used for frying (discard any excess oil), heat the ghee over medium-low heat.
Add the cumin seeds, cloves, crushed green cardamom pods, cinnamon stick, and asafoetida. Sauté for 30-40 seconds until the spices become fragrant.
CRITICAL STEP: Reduce the heat to the absolute lowest setting. Slowly and steadily pour the yogurt mixture into the pan while stirring continuously and vigorously with a whisk or spoon. This prevents the yogurt from curdling.
Continue stirring constantly for 3-4 minutes on low heat as the gravy begins to bubble gently and thicken.
4
Simmer and Finish the Dish
Once the gravy has thickened slightly, gently add the soaked and drained paneer cubes and salt. Stir carefully to coat the paneer.
Pour in the remaining 1/2 cup of water (or more, if you prefer a thinner consistency).
Increase the heat slightly to bring the curry to a gentle simmer. Do not boil rapidly.
Cover the pan and let it cook for 5-7 minutes, allowing the paneer to absorb the aromatic flavors of the gravy.
Turn off the heat. Garnish generously with fresh chopped mint leaves.
5
Serve
Let the Lyodur Tschaman rest for 5 minutes before serving. Serve hot with steamed basmati rice or Kashmiri naan.
60 min
Servings4
Serving size: 1 piece
474cal
12gprotein
80gcarbs
11gfat
Ingredients
400 g Maida (Also known as all-purpose flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
240 ml Warm Water (Around 105-115°F or 40-46°C)
1 tsp Salt
2 tbsp Vegetable Oil (Plus extra for greasing)
2 tbsp Milk (For brushing)
2 tbsp Sesame Seeds (For topping)
1 tbsp Poppy Seeds (Optional, for topping)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3
First Rise
Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Preheat your oven to its highest setting, typically 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, use a rolling pin to roll out each ball into a large, thin oval shape, about 10-12 inches long and 6-7 inches wide.
5
Prepare for Baking
Carefully transfer the shaped dough to a baking sheet lined with parchment paper (or directly onto a floured pizza peel if using a stone).
Using your fingertips, press indentations all over the surface of the dough. This is called 'docking' and prevents it from puffing up like a pita.
Brush the top of each Lavasa with milk, then sprinkle generously with sesame and poppy seeds.
6
Bake the Bread
Carefully place the baking sheet in the preheated oven (or slide the Lavasa onto the hot pizza stone).
Bake for 10-12 minutes, or until the Lavasa is golden brown and cooked through. The high heat helps replicate a tandoor effect.
Remove from the oven and transfer to a wire rack to cool slightly.
7
Serve
Lavasa is best served warm. Enjoy it with a dollop of butter, jam, or alongside traditional Kashmiri noon chai or a hearty curry like Rogan Josh.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
