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A classic Kashmiri delight where soft, fried paneer cubes are simmered in a fragrant, creamy yogurt gravy vibrant with turmeric. This mild yet flavorful dish is a comforting meal, perfect with steamed rice.
For 4 servings
Fry and Soften the Paneer
Prepare the Yogurt Gravy Base
Temper Spices and Cook the Gravy
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A classic Kashmiri delight where soft, fried paneer cubes are simmered in a fragrant, creamy yogurt gravy vibrant with turmeric. This mild yet flavorful dish is a comforting meal, perfect with steamed rice.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 339.66 calories per serving with 14.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Dish
Serve
Add 1/4 teaspoon of Kashmiri red chili powder along with the turmeric for a beautiful color without adding much heat.
Substitute paneer with firm tofu (pressed and fried) and use a plant-based yogurt like cashew or coconut yogurt. Use oil instead of ghee.
For an even richer gravy, you can add 1 tablespoon of cashew paste to the yogurt mixture before adding it to the pan.
Paneer is an excellent source of protein, essential for muscle repair and growth, and calcium, which is vital for strong bones and teeth.
The use of yogurt provides beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.
Yogurt curdles due to a sudden change in temperature. To prevent this, always use room-temperature yogurt, add it to the pan on the lowest heat, and stir continuously and vigorously until it's well incorporated and heated through.
Lyodur Tschaman can be part of a balanced diet. It's rich in protein and calcium from paneer and contains probiotics from yogurt. However, it is also high in fat due to the use of full-fat dairy, ghee, and fried paneer. Enjoy it in moderation.
One serving of Lyodur Tschaman contains approximately 410 calories, primarily from paneer, ghee, and full-fat yogurt. This can vary based on the specific ingredients and quantities used.
Yes, you can. For a lighter version, you can skip frying and add the raw paneer cubes directly to the simmering gravy. Let them cook for 5-6 minutes. The texture will be softer and less firm, but it will still be delicious.
'Lyodur' means yellow in Kashmiri, and 'Tschaman' refers to paneer. So, the name literally translates to 'Yellow Paneer', referencing the vibrant color from the turmeric.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk if the gravy has thickened too much. Avoid microwaving, as it can make the paneer rubbery.