Tomato Chaman
A classic Kashmiri Pandit curry featuring golden-fried paneer cubes simmered in a fragrant, tangy tomato gravy. Spiced with fennel and ginger, it's a comforting dish best served with steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Fry the Paneer
- b.Cut the paneer into 1-inch cubes. Heat mustard oil in a kadai or pan over medium-high heat until it's shimmering.
- c.Carefully add the paneer cubes in a single layer, ensuring not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until all sides are golden brown.
- d.Remove with a slotted spoon and set aside. For extra soft paneer, place the fried cubes in a bowl of warm water for 10 minutes, then gently squeeze out the excess water before adding to the gravy.
- 2
Step 2
- a.Prepare the Tomato Base
- b.In the same pan, use the leftover oil or add the ghee. Reduce the heat to medium.
- c.Add the cumin seeds and let them splutter for about 30 seconds. Add the hing and stir for a few seconds until fragrant.
- 3
Step 3
- a.Cook the Gravy
- b.Pour in the tomato puree. Cook for 8-10 minutes, stirring frequently, until the puree thickens, darkens in color, and you see oil separating from the sides.
- c.Add the Kashmiri red chilli powder, turmeric powder, fennel powder, dry ginger powder, and salt. Mix well and sauté the spices for 1-2 minutes until aromatic.
- 4
Step 4
- a.Simmer the Curry
- b.Pour in 1 cup of water and add the sugar (if using). Stir to combine everything and bring the gravy to a gentle boil.
- c.Gently add the fried paneer cubes to the gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the paneer to absorb the flavors.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat and stir in the garam masala.
- c.Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving.
- d.Serve hot with steamed rice or naan.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, fresh paneer for the best texture. If using store-bought paneer, soaking it in warm water for 15 minutes before cubing can make it softer.
- 2The authentic Kashmiri flavor comes from the trio of mustard oil, fennel powder (saunf), and dry ginger powder (sonth). Do not skip these.
- 3Cooking the tomato puree until oil separates is a crucial step for developing a deep, rich flavor in the gravy.
- 4For a richer gravy, you can add a tablespoon of cashew paste along with the tomato puree.
Adapt it for your goals.
Vegan Version
Replace paneer with firm, pressed tofu. Cube and fry the tofu as you would the paneer. Substitute ghee with a neutral vegetable oil or coconut oil.
Creamier GravyCreamier Gravy
For a richer, restaurant-style finish, stir in 2 tablespoons of fresh cream or cashew cream at the very end, after turning off the heat.
Add VegetablesAdd Vegetables
You can add boiled potatoes or green peas to the gravy along with the paneer for extra texture and nutrition.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Source of Antioxidants
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Aids Digestion
The traditional Kashmiri spices used, such as fennel (saunf) and ginger (sonth), are known for their digestive properties, helping to soothe the stomach and reduce bloating.
Frequently asked questions
Tomato Chaman is moderately healthy. It's a good source of protein and calcium from paneer and antioxidants like lycopene from tomatoes. However, it can be high in fat due to the fried paneer and use of oil/ghee. To make it healthier, you can pan-sear the paneer with less oil instead of shallow-frying.