Leider Chaman - Yellow Paneer
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 1 lb. paneer (cheese).
- 1 tsp. salt or as per taste.
- 3 tsp. saunf powder (fennel powder).
- 1 tsp. haldi powder (turmeric powder).
- 1 tsp. saunth powder (ginger powder).
- 1 tsp. zeera powder (cumin).
- 4 crushed badi elaichi (black cardamom).
- 6 crushed green elaichi (cardamom).
- 1/2 tsp. kala zeera (black cumin).
- 11/4 tea spoon or pinch of heeng (asafoetida).
- ½ cup of oil.
- 2 tej patte bay leaves.
- 1/2 cup full fat milk.
METHOD
Paneer (cheese) plays an important role in the Kashmiri vegetarian Saal. It is prepared either yellow or red or Ladir- Vaziz
- Cut Paneer into pieces of rectangular 2 ½ inch by 2 ½ inch approx.
- Add 4 cups of water in a vessel or Pan in which the Paneer is to be cooked & turn on stove.
- Add saunf, saunth, haldi, salt, heeng and bay leaves in it and let it be on low heat
- Heat oil in a pan and start frying Paneer till brown and put it into the pan containing spices and water and cook it on low flame till gravy is thicken.
- Crush kala zeera between your palms and add into the Paneer along with elaichi, badi elaichi Cumin powder and milk.
- Cook for another five minutes on High flame and serve with Steam rice.
RECIPE REVIEWS
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Tipsi Kaul
Hi Mam, I made paneer dish today and followed your recipe step by step came out really good. All my family members loved it
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Brijesh
I have been cooking Kashmiri food for many years. Followed the recipe to the T- it delivered a salty and bitter dish. Harsh taste. Inedible. The quantity of spices needs to be cut to a third of what is listed. The quantity of water needs to be reduced by thirty percent and salt should be according to taste.
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Nancy Kaul
Excellent & easy to understand recipe !!!
