Lyodur Tschaman with Kashmiri Pulao

Instructions

1. 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. 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. 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. 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. 5

   Serve

   • Let the Lyodur Tschaman rest for 5 minutes before serving. Serve hot with steamed basmati rice or Kashmiri naan.