The Premier Do It Yourself Guide for Party Planning.

Paneer Chaman

Recipe Template paneer chaman kashmiri

Paneer Chaman by Anand Caterers Pvt. Ltd


  1. Mustard oil-1 tablespoon
  2. Green cardamoms-3
  3. Black cardamom-1
  4. Bay leaves-3, small
  5. Cinnamon-1 stick
  6. Hing-½ teaspoon
  7. Kashmiri red chili powder-1 Teaspoon
  8. Tomato puree-200 ml
  9. Salt-½ teaspoon, or to taste
  10. Aniseed powder-1 Teaspoon
  11. Dried ginger powder-1 Teaspoon
  12. Turmeric powder-½ teaspoon
  13. Cumin powder-1 teaspoon
  14. Water-200 ml
  15. Paneer-200 gm, cubed
  16. Garam masala powder-1 teaspoon ,optional
  17. Chopped coriander leaves-2 Teaspoons
  18. Fresh cream -1 Teaspoon, optional





 Heat 1 tablespoon oil in a pan / kadahi. Add whole spices (cardamom, cinnamon and bay leaf) and fry on a low heat until fragrant. When the spices crackle, add hing and red chilli powder. Add tomato puree and salt and cook for a few minutes. Add aniseed  powder, dried ginger powder and turmeric powder and stir on a low heat for 1 – 2 minute. Add cumin powder and water. Mix all the ingredients well. Cover with a lid and bring to boil on medium heat. When it  starts boiling, add paneer cubes and cook on a medium to low heat for 7 – 10 minutes. Open the lid and test the texture of the paneer. If it is very soft in texture  like sponge, then switch off the heat. Sprinkle chopped coriander leaves. Serve hot with rotis or rice. Spoon 1 teaspoon fresh cream over the paneer , if you like.

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1 Comment

  1. gs0001 August 27, 2016 Reply

    Hi. Is it the star aniseed powder or fennel powder? Please clear. Thanks

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