Chaman Kanti
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
6 steps. 25 minutes total.
- 1
Heat oil in a kadai or heavy-bottomed pan over medium-high heat
- a.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.
- 2
In the same pan, reduce the heat to medium
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Reduce the heat to the lowest setting
- a.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.
- 6
Pour in 1/4 cup of water, mix, and cover the pan
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer paneer, soak the cubes in warm salted water for 15 minutes before frying.
- 2To prevent curd from curdling, ensure it's at room temperature, well-whisked, and added on the lowest heat while stirring continuously.
- 3The authentic Kashmiri flavor comes from the trio of fennel powder (saunf), dry ginger powder (sonth), and Kashmiri red chili powder.
- 4Adjust the amount of Kashmiri red chili powder to control the color and heat level to your preference.
- 5For a slight crunch, add the capsicum in the last 2-3 minutes of simmering.
Adapt it for your goals.
Vegan Version
Replace paneer with firm tofu (pressed and fried) and use a plant-based yogurt instead of dairy curd.
Creamier GravyCreamier Gravy
For a richer, creamier texture, add 2 tablespoons of fresh cream or cashew paste along with the curd.
Vegetable MedleyVegetable Medley
Incorporate other vegetables like green peas, carrots, or baby corn along with the capsicum for added nutrition and texture.
Why this is on our healthy list.
Rich in Protein and Calcium
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.
Aids Digestion
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.
Boosts Immunity
Ingredients like garlic, ginger, and turmeric are packed with antioxidants and have anti-inflammatory properties that help strengthen the immune system.
Rich in Vitamins
Capsicum and tomatoes provide a good dose of Vitamin C and Vitamin A, which are essential for skin health and vision.
Frequently asked questions
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.