A classic Kashmiri Pandit curry featuring golden-fried paneer cubes simmered in a fragrant, tangy tomato gravy. Spiced with fennel and ginger, it's a comforting dish best served with steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
460cal
15gprotein
8gcarbs
40g
Ingredients
300 g Paneer (cut into 1-inch cubes)
0.25 cup Mustard Oil (for frying paneer)
500 g Tomatoes (ripe, pureed (about 4 medium))
2 tbsp Ghee
1 tsp Cumin Seeds
0.25 tsp Hing
1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
A zesty and pungent North Indian condiment made from fresh radish, cilantro, and green chilies. This vibrant chutney adds a refreshing kick to parathas, snacks, and main courses, ready in just 10 minutes.
Tangy Tomato Chaman with eggs and soft Kashmiri Kulcha – a protein-packed and uniquely flavorful lunch!
This kashmiri dish is perfect for lunch. With 871.4800000000001 calories and 23.99g of protein per serving, it's a nutritious choice for your meal plan.
fat
Dry Ginger Powder
(also known as sonth)
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance acidity)
1 cup Water (as needed for gravy consistency)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Fry the Paneer
Cut the paneer into 1-inch cubes. Heat mustard oil in a kadai or pan over medium-high heat until it's shimmering.
Carefully add the paneer cubes in a single layer, ensuring not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until all sides are golden brown.
Remove with a slotted spoon and set aside. For extra soft paneer, place the fried cubes in a bowl of warm water for 10 minutes, then gently squeeze out the excess water before adding to the gravy.
2
Prepare the Tomato Base
In the same pan, use the leftover oil or add the ghee. Reduce the heat to medium.
Add the cumin seeds and let them splutter for about 30 seconds. Add the hing and stir for a few seconds until fragrant.
3
Cook the Gravy
Pour in the tomato puree. Cook for 8-10 minutes, stirring frequently, until the puree thickens, darkens in color, and you see oil separating from the sides.
Add the Kashmiri red chilli powder, turmeric powder, fennel powder, dry ginger powder, and salt. Mix well and sauté the spices for 1-2 minutes until aromatic.
4
Simmer the Curry
Pour in 1 cup of water and add the sugar (if using). Stir to combine everything and bring the gravy to a gentle boil.
Gently add the fried paneer cubes 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 flavors.
5
Finish and Serve
Turn off the heat and stir in the garam masala.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving.
Serve hot with steamed rice or naan.
390cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (whisked until smooth)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus extra for greasing)
0.5 cup Warm Water (adjust as needed)
1 tsp Kalonji Seeds (for topping)
2 tbsp Coriander Leaves (finely chopped, for topping)
3 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2
Rest the Dough
Place the covered bowl in a warm, draft-free spot for at least 2 hours.
The dough will rise and become light and airy due to the leavening agents.
3
Shape the Kulchas
After 2 hours, gently punch down the risen dough and knead it for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5
Serve
Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.