Lacking The Flavours Of Kashmir? Heres Tomato Paneer (Tamatar Chaman) Formula From Mealabilitys Kitchen


Highlights

  • This tomato paneer is through Kashmiri-special restaurant Mealability
  • It is also known as tamatar chaman
  • Tamatar chaman is best loved with steamed rice

Due to the rich taste and exotic flavors, Kashmiri cuisine has never failed to get the attention of the foodies nation-wide. You might always find at least one famous Kashmiri food joint in every city filled with people, ordering their favourite meals. However, in the current situation of lockdown and social distancing due to the Coronavirus pandemic, heading out for dining has turned into a distant dream. The only solution is, replicating your favourite dish at home! Maintaining that in mind, we have brought the particular recipe of the famous Kashmiri meal ‘tamatar chaman’ or as we merely call it ‘tamatar paneer’ from the cooking area associated with Delhi’s Kashmiri-Special restaurant Mealability. In the video, Chef Sanjay Raina showed a step-by-step procedure of preparing the exact tomato paneer, that is you order during your visits towards the restaurant. Take a look:

Also Read through: How To Make Restaurant-Style Paneer Pasanda At Home (Watch Video)

Amidst the huge spread associated with meat-based dishes (which Kashmiri food is known for), tomato paneeror ‘tamatar chaman’ stands out as a popular vegetarian dish. It is best enjoyed along with steamed rice. However, you can also have it with roti or paratha.

Here’s The particular Written Recipe For Tomato Paneer With Ingredients And Cooking Technique:

Preparation

500 gm paneer

2-3 tbsp oil

2 chopped tomatoes

3 brown cardamoms

2-4 eco-friendly cardamoms

3-4 cloves

2 cinnamon sticks

1 teaspoon cumin seeds

1 tbsp Kashmiri reddish chili powder

1 tsp ginger powder

1 tbsp cumin powder

1 tsp fennel powder

Half tsp dried fenugreek leaves

Salt, to taste

Oil for frying

Method

Cut the particular paneer into cubes and heavy fry them till turn fantastic brown.

In a pan, high temperature oil and add brown cardamom, bay leaves, green cardamom, cinnamon sticks, cumin seeds and Kashmiri red chili powder to it.

Then, add some chopped tomatoes and sodium to taste.

Add ginger natural powder, cumin powder, fennel powder plus dried fenugreek leaves to it.

Let the gravy simmer for 15 minutes, till it all comes together as well as the oil separates out.

Then, include the fried paneer pieces to the gravy and mix it nicely so the masala is soaked to the paneer.

It is now ready to become served.

Prepare it for dinner plus beat your mid-week blues effectively!

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it when it comes to food, people or places, most she craves for is to understand the unknown. A simple aglio olio teigwaren or daal-chawal and a good film can make her day.



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