Purely Pedestrian: Veth Chaman - Paneer Kashmiri style

Kashmiri cuisine continues to be a little of a mystery and not many restaurants serve authentic Kashmiri dishes. The Rogan Josh is one dish that is seen on the menu of many restaurants but whether it is authentic is questionable. Chaman means paneer in Kashmiri and makes use of spices like sonth or dry ginger powder and saunf or aniseed powder which is unique to the Kashmiri cuisine. Veth Chaman does not have onion or garlic in it and hence is good to add to the menu for a puja or religious menu. The dish is rich and will go well on a party menu as well, pair it off with either tandoori roti or vegetable pulao to complete the picture. In fact, this is a good combination to put on your Diwali dinner menu.

I came across this dish when I was browsing through some old magazines and checked online for the recipe and followed the recipe given by Chef Aditya Bal. I did make a few minor changes like adding a little more milk and curd than suggested in the original recipe because this dish does dry up quickly. I had to add a little milk just before serving to get a little gravy.

Ingredients
Paneer - 500 gms
Water - 1 cup
Asafoetida pwd - 1/4 tsp
Oil - 1 tbsp
for gravy
Cumin seeds - 1/2 tbsp
Cinnamon - 1
Cloves - 5 to 6
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1/2 tsp
Kashmiri chilli pwd - 1.5 tbsp (for red color)
Dry ginger pwd - 2 tsp
Curd - 2 tbsp
Milk - 1/2 cup
Brown Cardamom - 3
Green Cardamom - 3
Saunf pwd - 3 tsp
Garam Masala - 1.5 tsp
Salt to taste
Oil - 2 tbsp
for garam masala
Cloves - 4 to 5
Cumin seeds - 1/2 tbsp
Black peppercorns - 1/2 tbsp
Coriander seeds - 1/2 tbsp
Green Cardamom - 3
Brown Cardamom - 1
Cinnamon - 1 piece
Dry Ginger pwd - 1/4 tbsp

Boil the water and add the asafoetida to it and keep the heat on low. Separately heat pan or griddle and heat the 1tbsp oil. Cut the paneer in cubes and add it to the oil when it is hot. Lower the heat and let it sear a little on all sides by tossing it a few times. Scoop the paneer pieces out and dab on a paper towel to take as much oil out as possible. Add the pieces to the hot water and keep aside.

Take a dry pan and roast the spices listed under garam masala on low heat. Roast each of the spices separately and lastly add the dry ginger powder and immediately take off the gas. Put it all into a dry grinder and powder till fine.

Heat a pan and add the 2tbsp oil. When hot add the cumin seeds, cinnamon, cloves and stir then add the dry ginger powder, turmeric powder and red chilli powder and immediately add about 2 to 3 tbsp of the asafoetida water so the spices do not burn. Beat the curd and add into the pan and sauté, the oil will start separating at that stage add the milk, cardamoms and saunf powder. Stir and blend all well. Then add the paneer pieces and 1.5 tsp of the prepared garam masala powder. Add the asafoetida water only to balance the gravy, do not over add. Cover it and simmer for a couple of minutes before taking it off the heat.

Notes: I used about 3/4th to 1 cup milk and about 3 tbsp curd. The curd should be slightly sour for a rounded taste to the dish.