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A classic Kashmiri delight featuring golden-fried paneer cubes tossed in a fragrant, semi-dry masala of onions, tomatoes, and aromatic spices like fennel and ginger. A quick and flavorful dish perfect with naan or roti.
For 4 servings
Heat oil in a kadai or heavy-bottomed pan over medium-high heat. Carefully add the paneer cubes and shallow fry for 4-5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same pan, reduce the heat to medium. Add the cumin seeds and hing. Once the seeds splutter (about 30 seconds), add the sliced onions and sauté for 6-7 minutes until they turn soft and golden.
Add the ginger and garlic paste and cook for another minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
Stir in the powdered spices: turmeric, Kashmiri red chili powder, fennel powder, dry ginger powder, and salt. Mix well and cook the masala for 2-3 minutes, until oil begins to separate from the sides.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling. Once incorporated, add the fried paneer cubes and cubed capsicum. Gently toss to coat everything evenly.
Pour in 1/4 cup of water, mix, and cover the pan. Let the dish simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors. Turn off the heat, sprinkle with garam masala, and garnish with fresh coriander leaves. Serve hot.
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A classic Kashmiri delight featuring golden-fried paneer cubes tossed in a fragrant, semi-dry masala of onions, tomatoes, and aromatic spices like fennel and ginger. A quick and flavorful dish perfect with naan or roti.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 440.91 calories per serving with 16.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace paneer with firm tofu (pressed and fried) and use a plant-based yogurt instead of dairy curd.
For a richer, creamier texture, add 2 tablespoons of fresh cream or cashew paste along with the curd.
Incorporate other vegetables like green peas, carrots, or baby corn along with the capsicum for added nutrition and texture.
Paneer is a great source of high-quality protein, essential for muscle repair and growth, and calcium, which is vital for strong bones and teeth.
The inclusion of spices like fennel powder (saunf) and dry ginger powder (sonth) is characteristic of Kashmiri cuisine and is known to aid digestion and prevent bloating.
Ingredients like garlic, ginger, and turmeric are packed with antioxidants and have anti-inflammatory properties that help strengthen the immune system.
Capsicum and tomatoes provide a good dose of Vitamin C and Vitamin A, which are essential for skin health and vision.
Chaman Kanti is a traditional Kashmiri vegetarian dish. 'Chaman' means paneer (cottage cheese) and 'Kanti' refers to small, fried pieces. It's a semi-dry preparation where fried paneer is cooked in a flavorful masala of onions, tomatoes, and signature Kashmiri spices like fennel and dry ginger powder.
One serving of Chaman Kanti (approximately 240g) contains around 350-400 calories. This can vary based on the type of oil used and the fat content of the paneer and curd.
Yes, it can be a healthy dish. Paneer is an excellent source of protein and calcium. The use of various spices like turmeric, ginger, and fennel offers anti-inflammatory and digestive benefits. To make it healthier, use minimal oil for frying and opt for low-fat paneer and curd.
Absolutely. Substitute paneer with firm, pressed tofu and use a plant-based yogurt (like cashew or almond yogurt) instead of dairy curd. The rest of the recipe remains the same.
The key is to lower the heat to an absolute minimum before adding the curd. Also, make sure the curd is well-whisked and at room temperature. Stir continuously for a minute or two after adding it to the pan until it is well incorporated into the masala.
Chaman Kanti pairs beautifully with Indian flatbreads like Naan, Roti, or Paratha. It also goes well with steamed Basmati rice or a simple Jeera Rice.