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A rich and aromatic Kashmiri paneer curry featuring soft, fried paneer simmered in a vibrant tomato gravy. The unique flavor comes from fragrant spices like fennel and dry ginger powder, creating a truly memorable dish, also known as Tamatar Chaman.
Prepare and Fry the Paneer
Temper the Whole Spices
Build the Tomato Gravy
A rich and aromatic Kashmiri paneer curry featuring soft, fried paneer simmered in a vibrant tomato gravy. The unique flavor comes from fragrant spices like fennel and dry ginger powder, creating a truly memorable dish, also known as Tamatar Chaman.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 391.62 calories per serving with 13.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Finish and Serve
Replace paneer with firm tofu (pan-fried), use a neutral oil or vegan butter instead of ghee, and substitute fresh cream with cashew cream or full-fat coconut milk.
For a creamier, richer texture, add 1-2 tablespoons of cashew paste (made from soaking 10-12 cashews in hot water and grinding to a paste) along with the tomato puree.
Add 1-2 slit green chilies along with the whole spices, or add a pinch of red chili powder (the hot variety) along with the Kashmiri chili powder.
Paneer is an excellent source of high-quality protein, essential for muscle building and repair. It is also packed with calcium and phosphorus, which are vital for maintaining strong bones and teeth.
The key Kashmiri spices, fennel powder (saunf) and dry ginger powder (sonth), are well-known in traditional medicine for their digestive properties. They can help reduce bloating and improve overall gut health.
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute potent anti-inflammatory and antioxidant benefits.
A single serving of this Kashmiri Paneer in Tomato Gravy contains approximately 360-380 calories, depending on the amount of ghee and cream used.
It can be part of a healthy diet. It's a great source of protein and calcium from paneer and antioxidants from tomatoes. However, it is rich due to ghee and optional cream. For a healthier version, you can reduce the amount of ghee and omit the cream.
Yes, absolutely. Substitute paneer with firm, pressed tofu (pan-fry it first). Use a neutral vegetable oil instead of ghee, and replace the dairy cream with cashew cream or a splash of full-fat coconut milk at the end.
Paneer can become hard if it's over-fried or if it's not fresh. To prevent this, fry it only until light golden and immediately transfer it to a bowl of warm water. This technique keeps it soft and succulent.
This dish pairs beautifully with steamed basmati rice, jeera rice, plain naan, garlic naan, or soft rotis. A simple side of cucumber raita also complements the rich gravy.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often become deeper and more delicious the next day. Reheat gently on the stovetop or in the microwave.
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