Paneer Chaman

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 teaspoonoptional
  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.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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