Region: Indian

Dish:Vegetarian - Curries

Ingredients

1) 600 gm paneer
2) 1 kg red tomatoes
3) 1 tablespoon ginger paste
4) 1 tablespoon garlic paste
5) 2 tablespoon Kashmiri red chili powder
6) 1 teaspoon cumin powder
7) 2 teaspoon fennel powder
8) 1 tablespoon coriander powder
9) 5 small cardamom
10) 1 teaspoon fenugreek (kasoori methi)
11) 3 big cardamom
12) 5 cloves

Directions

Step1: Slice the paneer into pieces.

Step 2: Boil water after adding salt and Kashmiri chili powder in it

Step 3: Put the paneer slices into it.

Step 4: Cook it for 30 minutes on low flame.

Step 5: Take out the paneer pieces and keep it to dry.

Step 6: Blanch the tomatoes and peel it off. Make a puree.

Step 7: Pour oil in a pan. Add ginger-garlic paste, fennel powder and red chili powder, fry them well.

Step 8: Add tomatoes puree and cook for 10-15 minutes.

Step 9: After that add cumin powder, cinnamon powder, salt, coriander powder and water, cook for 20 minute.

Step 10: Put the fried paneer slices in gravy and cook for 10 minutes.

Step 11: Garnish with fenugreek and cilantro (hara dhaniya)before serving .

Comments

Kashmiri Ruwangan Chaaman is the main course of the Kashmiri people. This Indian recipe has a spicy and tangy taste because of the tomatoes puree in it and it is a favorite cuisine for vegetarian. This dish can serve as a main course for any function. Relish this creamy spicy vegetarian recipe with your kith and kins.

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