Indian
Gluten freeRuwangan chaman
Paneer in tomato gravy
رٔوانٛگن چمن: Kashmiri fried paneer in a thin tomato gravy with fennel, ginger and chilli
Ruwangan chaman, 'tomato paneer', is the red sister of the yellow chaman kaliya, cooked in Kashmiri Pandit homes for Sunday lunches and on festival days when the meat is left out. Fried paneer cubes are simmered in a thin, glossy gravy of tomato with fennel, dry ginger and plenty of mild Kashmiri chilli, with no onion or garlic. It is eaten with plain rice, the gravy soaking in. The common mistake is frying the paneer too long, which makes it rubbery; you only want a light golden skin. Chef's tip: drop the fried paneer into warm salted water for ten minutes before it goes into the gravy, and it will be soft as a sponge.
- Prep
- 10 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 390 kcal
Ingredients
For the paneer
- 14 oz paneercut into 3 cm cubes
- 4 tbsp mustard oil
- ½ tsp salt
For the gravy
- 3 cloves
- 1 ⅛ in cinnamon stick
- 1 pinch gluten-free asafoetida (hing)
- 4 ripe tomatoespuréed
- 2 tsp ground fennel
- ¼ tsp ground turmeric
- 1 ¼ cups water
- ¾ tsp salt
- ¼ tsp garam masala
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Heat 4 tbsp mustard oil in a wide pan over medium heat until it just smokes, then lower the heat a little. Fry 14 oz paneer in one layer for 3–4 minutes, turning, until pale gold on the edges.
5 minStep 2: Lift the paneer into a bowl of warm water mixed with ½ tsp salt and leave to soak while you make the gravy.
1 minStep 3: In the same oil, fry 3 cloves, 1 black cardamom and 1 ⅛ in cinnamon stick for 30 seconds, then add 1 pinch gluten-free asafoetida (hing).
1 minStep 4: Add 4 ripe tomatoes and 2 tsp Kashmiri red chilli powder and cook, stirring, for 8–10 minutes until thick and the oil separates at the edges.
10 minStep 5: Stir in 2 tsp ground fennel, 1 tsp ground dry ginger (sonth) and ¼ tsp ground turmeric for 1 minute, then add 1 ¼ cups water and ¾ tsp salt and bring to a simmer.
3 minStep 6: Drain the paneer and add it to the gravy. Simmer gently 8 minutes until the gravy is thin but glossy and coats the cubes. Finish with ¼ tsp garam masala and serve with rice.
8 min
KrazyBadal
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