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Experience the authentic taste of Kashmiri Pandit cuisine with Veth Chaman. This unique dish features golden-fried paneer cubes simmered in a vibrant, creamy yogurt-based gravy, fragrantly spiced with fennel and ginger. Notably prepared without onion or garlic, its rich yellow hue and aromatic flavor make it a true delicacy.
For 4 servings
Fry and Soak the Paneer
Prepare the Spiced Yogurt Base
Temper Spices and Build the Gravy
Experience the authentic taste of Kashmiri Pandit cuisine with Veth Chaman. This unique dish features golden-fried paneer cubes simmered in a vibrant, creamy yogurt-based gravy, fragrantly spiced with fennel and ginger. Notably prepared without onion or garlic, its rich yellow hue and aromatic flavor make it a true delicacy.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 427.28 calories per serving with 17.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish the Curry
Substitute paneer with firm tofu (press well to remove water before frying) and use a plant-based yogurt like cashew or coconut yogurt. Use oil instead of ghee.
For a richer, more luxurious gravy, you can add a tablespoon of cashew paste or almond paste along with the yogurt mixture.
Add a pinch of high-quality saffron strands, soaked in 2 tablespoons of warm milk or water, to the gravy in the final step for a beautiful color and aroma.
Paneer is an excellent source of high-quality protein, essential for muscle repair and growth. It is also rich in calcium, which is vital for strong bones and teeth.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving overall gut health.
Key spices in this dish, such as fennel (saunf) and dry ginger (sonth), are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Yogurt curdles due to a sudden change in temperature or if it's not stirred continuously. To prevent this, always use room-temperature, full-fat yogurt, add it to the pan on the lowest possible heat, and stir constantly until it comes to a gentle simmer.
Yes, you can. For a lighter version, you can skip frying. Simply soak the raw paneer cubes in warm salted water for 15-20 minutes to soften them, then add them directly to the gravy as instructed. However, frying adds a traditional texture and flavor to the dish.
Veth Chaman can be part of a balanced diet. It's a good source of protein and calcium from paneer and probiotics from curd. The use of spices like fennel and ginger offers digestive benefits. However, it is moderately high in fat due to the frying and use of ghee, so it should be consumed in moderation.
One serving of Veth Chaman contains approximately 420 calories. This can vary based on the type of paneer and curd used, and the amount of oil absorbed during frying.
Store leftover Veth Chaman in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.
This recipe goes great with these complete meals
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