Lyader Tsaman
A signature Kashmiri Pandit paneer preparation - cubed paneer simmered in a turmeric-yellow yogurt gravy with fennel powder and dried ginger, NO onion-garlic-tomato. Lighter and brighter than the deep-red Kashmiri Muslim Rogan Josh-style. Served with rice on Pandit festive days.
Ingredients
- Asafoetida — 1 g
- Dry Ginger — 4 g (powdered)
- cinnamon stick — 2 g
- fennel powder — 10 g
- Mustard Oil — 50 g
- salt — 6 g
- Turmeric — 6 g
- Paneer — 350 g (cubed-1-inch)
- Black Cardamom (optional) — 1 g
- Green Cardamom — 2 g
- Cumin Seeds — 3 g
- Curd — 300 g
Method
- Cube 350 g paneer. Heat 30 g mustard oil; light-fry the paneer cubes till just golden on all sides (30 sec each side). Remove.
- In remaining 20 g oil, splutter cumin seeds, cardamoms, cinnamon. Add asafoetida.
- Lower flame to LOW. Add 6 g turmeric and 30 ml water - sizzle 10 sec.
- Whisk 300 g curd with fennel powder, dry ginger, salt. SLOWLY pour while stirring continuously - prevents splitting.
- Stir on low till it just comes to a gentle simmer (5 min). DO NOT boil hard.
- Add the fried paneer cubes. Simmer 8 min on low - paneer absorbs the yogurt gravy.
- Switch off, rest covered 5 min. Serve with steamed rice and haakh.
Common questions
- How many calories in one plate of Lyader Tsaman?
- 433 kcal per plate.
- How much cooking time?
- 32 min — 10 min prep, 22 min cooking.