Paneer Chaman

Paneer Chaman by Anand Caterers Pvt. Ltd

Ingredients:

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

Method:

 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.