A classic from Kashmiri Pandit cuisine, this dish features golden-fried paneer simmered in a vibrant, tangy tomato gravy. Aromatic spices like fennel and ginger powder give it a unique, unforgettable flavor.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
398cal
16gprotein
9gcarbs
33g
Ingredients
300 g Paneer (cut into 1-inch cubes)
4 tbsp Ghee (divided)
4 medium Tomatoes (about 500g, pureed)
1 tsp Cumin Seeds
0.25 tsp Hing (asafoetida)
3 pcs Cloves
2 pcs Green Cardamoms (lightly crushed)
1 inch Cinnamon Stick
1.5 tsp Kashmiri Red Chili Powder (for color and mild 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 rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
About Ruwangan Chaman, Steamed Basmati Rice and Monji Haak
Creamy, tangy Ruwangan Chaman with iron-boosting Monji Haak and fluffy rice. A homestyle delight!
This kashmiri dish is perfect for lunch. With 841.9799999999999 calories and 24.07g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp
Fennel Powder
(saunf powder)
1 tsp Ginger Powder (sonth)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance acidity)
1 cup Water (warm, adjust as needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Fry the Paneer
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Once hot, carefully add the paneer cubes in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Shallow-fry for 4-5 minutes, turning occasionally, until all sides are light golden brown.
Using a slotted spoon, remove the fried paneer and place it in a bowl of warm water. This keeps the paneer soft and succulent. Set aside.
2
Prepare the Spice Tempering (Tadka)
In the same pan with the remaining ghee (add the last tbsp if needed), reduce the heat to low-medium.
Add the cumin seeds, cloves, lightly crushed green cardamoms, and cinnamon stick. Sauté for about 30-40 seconds until they become fragrant.
Add the hing and stir for another 10 seconds.
3
Cook the Tomato Gravy
Pour the fresh tomato puree into the pan. Be careful as it may splutter.
Add the Kashmiri red chili powder, fennel powder, ginger powder, turmeric powder, and salt. Stir everything together well.
Cook the mixture for 8-10 minutes over medium heat, stirring occasionally, until the puree thickens and you see ghee separating at the edges of the pan.
4
Simmer the Curry
Add 1 cup of warm water and the sugar (if using). Stir to combine and bring the gravy to a gentle boil.
Drain the water from the paneer cubes and gently add them to the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the paneer to absorb the rich flavors of the gravy.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Ruwangan Chaman rest for 5 minutes before serving. This helps the flavors to meld beautifully. Serve hot with steamed rice or roti.
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.
500 g Kohlrabi (About 3-4 medium bulbs, peeled and cubed)
200 g Kohlrabi Greens (From the kohlrabi bunch, washed and roughly chopped)
4 tbsp Mustard Oil (Essential for authentic flavor)
0.25 tsp Asafoetida (Also known as Hing)
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1.5 tsp Fennel Powder (Freshly ground is recommended)
1 tsp Ginger Powder (Also known as Sonth)
1 tsp Salt (Adjust to taste)
1 cup Water (Use hot water for best results)
Instructions
1
Prepare the Vegetables
Peel the kohlrabi bulbs thoroughly to remove the tough outer layer. Chop them into 1-inch cubes.
Separate the greens (haak) from the bulbs. Wash them meticulously in a large bowl of water to remove all grit, then drain and roughly chop them. Keep the kohlrabi cubes and greens separate.
2
Temper Oil and Fry Kohlrabi
Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point. You'll see faint white smoke rising. This step is crucial to mellow the oil's pungency.
Reduce the heat to medium, wait for 30 seconds, then carefully add the kohlrabi cubes. Sauté for 6-8 minutes, stirring occasionally, until the edges turn light golden brown.
3
Add Spices and Greens
Lower the heat. Add the asafoetida, Kashmiri red chilli powder, turmeric powder, fennel powder, and ginger powder. Stir continuously for about 30-45 seconds until the spices are fragrant. Be careful not to burn them.
Immediately add the chopped kohlrabi greens and salt. Mix everything well and cook for 2-3 minutes until the greens wilt down completely.
Pour in 1 cup of hot water and stir to combine. Bring the mixture to a gentle boil.
Cover the pan with a lid, reduce the heat to low, and let it simmer for 12-15 minutes. The kohlrabi should be tender enough to be easily pierced with a fork but still hold its shape.
If there's excess water, remove the lid and cook on medium heat for another 2-3 minutes to let the gravy thicken to a semi-dry consistency.
5
Serve
Taste and adjust the salt if necessary.
Let the dish rest for 5 minutes off the heat for the flavors to meld.
Serve Monji Haak hot as a side dish with steamed rice or Kashmiri roti.
