Kashmiri Tamatar Chaman is a delicious paneer in tomato curry from the state of Jammu & Kashmir, it brings out the flavor of fennel seeds (saunf). Chaman is an Urdu word with a literal meaning of bagh in Hindi or garden in English. This northern most Indian state is famous for its vast and beautiful gardens and someone rightly named this dish made with tomatoes fresh out of the gardens. The dish goes well with Indian breads and great option for any day. Let’s see through this Kashmiri Tamatar Chaman Recipe on how to make it and bring the wonderful taste to your dining room.
Ingredients (serves 4)
- Paneer – 250 gms (cut in small cubes)
- Tomato – 250 gms
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Heeng – 1 pinch
- Red chili powder – 1/2 tsp
- Fennel powder – 1 tsp
- Garam masala – 1/2 tsp
- Dry ginger powder – 1 tsp
- Salt to taste
- Fresh cream – 2 tsp
- Coriander leaves for garnishing
How to make Kashmiri Tamatar Chaman
Preparation time: 10 min.
Cooking time: 15 min.
- Boil the tomatoes, then put in cold water for a min.
- Peel and use a mixie to make a puree and keep aside.
- Heat oil in a pan, and temper the cumin seeds and heeng.
- Add tomato puree with all dry masala and cook until the oil leaves the sides.
- Add water to make a thick curry.
- Add paneer, cook for about 2 min.
- Add cream and cook for about a min.
- Garnish with coriander leaves.
- Serve hot.
If you like to reduce the tangy taste of tomatoes, you can add some dahi to the preparation.