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A classic Kashmiri Pandit delicacy where golden-fried paneer cubes are simmered in a vibrant, tangy tomato gravy. Spiced with fennel and ginger, this no-onion, no-garlic curry is a fragrant and flavorful main course.
Prepare Tomatoes and Paneer
Fry the Paneer
Temper the Spices
A classic Kashmiri Pandit delicacy where golden-fried paneer cubes are simmered in a vibrant, tangy tomato gravy. Spiced with fennel and ginger, this no-onion, no-garlic curry is a fragrant and flavorful main course.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 369.1 calories per serving with 13.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Tomato Gravy
Simmer and Finish
Serve
For a richer, less tangy version, stir in 2 tablespoons of fresh cream or cashew paste in the last 2 minutes of simmering. Do not boil after adding cream.
Substitute paneer with firm tofu. Press the tofu to remove excess water, cube it, and pan-fry until golden before adding to the gravy. Soaking is not required for tofu.
Add 1-2 slit green chillies along with the whole spices during tempering for an extra layer of heat.
Paneer is an excellent source of protein, which is essential for muscle building, tissue repair, and overall body function.
The traditional Kashmiri spices used, such as fennel powder (saunf), dry ginger powder (sonth), and asafoetida (hing), are known for their digestive properties, helping to prevent bloating and indigestion.
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. The spices also contribute to the antioxidant content of the dish.
Paneer is a good source of calcium and phosphorus, both of which are vital for maintaining strong and healthy bones and teeth.
One serving of Tamatar Chaman contains approximately 350-380 calories, primarily from the paneer and mustard oil. The exact count can vary based on the type of paneer and the amount of oil absorbed.
Yes, it can be part of a healthy diet. It's rich in protein from paneer and antioxidants from tomatoes (lycopene). The spices like ginger and fennel aid digestion. To make it healthier, you can pan-sear the paneer with less oil instead of shallow-frying.
Absolutely. Replace the paneer with an equal amount of firm or extra-firm tofu. Press the tofu well, cube it, and pan-fry until golden before adding it to the gravy.
This usually happens if you skip the step of soaking the fried paneer in warm water. This step is crucial as it rehydrates the paneer, making it soft and spongy so it can absorb the gravy.
While fresh tomato puree is highly recommended for the best flavor, you can use a good quality canned tomato puree in a pinch. You may need to adjust the sugar and cooking time slightly.
Yes, this recipe is naturally gluten-free as it does not use any wheat or gluten-containing ingredients. Just ensure your asafoetida (hing) is gluten-free, as some brands mix it with wheat flour.
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