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A classic from Kashmiri Pandit cuisine, this dish features golden-fried paneer simmered in a vibrant, tangy tomato gravy. Aromatic spices like fennel and ginger powder give it a unique, unforgettable flavor.
For 4 servings
Fry the Paneer
Prepare the Spice Tempering (Tadka)
Cook the Tomato Gravy
A classic from Kashmiri Pandit cuisine, this dish features golden-fried paneer simmered in a vibrant, tangy tomato gravy. Aromatic spices like fennel and ginger powder give it a unique, unforgettable flavor.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 395.5 calories per serving with 15.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Serve
For a richer, creamier gravy, stir in 2 tablespoons of fresh cream (malai) or whole milk at the very end, after turning off the heat.
Replace paneer with firm tofu (press well to remove water before frying) and use a neutral oil like sunflower or avocado oil instead of ghee.
Add par-boiled potato cubes or green peas along with the paneer to make the dish more substantial.
Paneer is an excellent source of high-quality protein, which is crucial for muscle repair, building new tissues, and overall body function.
As a dairy product, paneer is a good source of calcium and phosphorus, both of which are essential for maintaining strong and healthy bones and teeth.
The key spices in this dish, fennel powder (saunf) and ginger powder (sonth), are traditionally known to aid digestion, reduce bloating, and soothe the stomach.
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and supports cardiovascular health.
Ruwangan Chaman is moderately healthy. Paneer is a great source of protein and calcium, and tomatoes are rich in antioxidants. However, the use of ghee and fried paneer makes it higher in calories and fat, so it's best enjoyed in moderation as part of a balanced diet.
A single serving of Ruwangan Chaman (approximately 1 cup or 240g) contains an estimated 350-400 calories. This can vary based on the amount of ghee used and the fat content of the paneer.
Yes, for a lighter, lower-calorie version, you can add fresh, unfried paneer cubes directly to the simmering gravy. However, frying is the traditional method and adds a desirable chewy texture and richer flavor to the dish.
Ruwangan Chaman is a traditional Kashmiri Pandit dish defined by its use of fennel powder (saunf) and dry ginger powder (sonth), and the absence of onion, garlic, and nuts. Paneer Butter Masala is a Punjabi dish with a creamy gravy made from a base of tomatoes, onions, cashews, and cream, resulting in a different flavor profile.
Store any leftover Ruwangan Chaman in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken, so add a splash of warm water to reach your desired consistency.
This recipe goes great with these complete meals
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