Kashmir

Lyodur tschaman

Name: Lyodur tschaman
Total time: 40 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 400 g cut into thick slabs paneer; 1 1/4 cups milk; 1/2 cup water; 1 tsp turmeric (ground turmeric); 1 1/2 tsp powdered fennel seeds; 1 tsp dry ginger powder (ground ginger); 3 green cardamom 3 cloves, 1 bay leaf, small cinnamon whole spices; 2 tbsp mustard oil; 2 tsp ghee; a pinch asafoetida; Salt, to taste

Golden paneer simmered in turmeric milk with fennel and dry ginger. Kashmir's gentle yellow curry.

40 minTime

21 gProtein each

mildSpice

The yellow paneer2 chapters · 1 min read

Make it your way

Grandma's wayFried paneer in turmeric milk with fennel and dry ginger, no onion or garlic.

The original

413kcal

21 gprotein

1 gfibre

40minutes

Lyodur tschaman as Kashmiri Pandit homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Paneer400 g, cut into thick slabs

Milk1¼ cups

Water½ cup

Turmeric (ground turmeric)1 tsp

Fennel seeds1½ tsp, powdered

Dry ginger powder (ground ginger)1 tsp

Whole spices3 green cardamom, 3 cloves, 1 bay leaf, small cinnamon

Mustard oil2 tbsp

Ghee2 tsp

Asafoetidaa pinch

Saltto taste

Method

4 steps

1Heat mustard oil until it smokes, cool slightly and fry the paneer slabs until light golden on both sides. Soak them in warm salted water.
2In the same pan add ghee, whole spices and asafoetida, then turmeric and a splash of water.
3Add milk, water, fennel powder, dry ginger and salt and bring to a gentle simmer.
4Add the drained paneer and simmer on low for 10 to 12 minutes until the gravy thickens slightly.

Serve it like this

Serve in a shallow bowl with steamed rice and a side of haak.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lyodur tschaman

Make it your way

Ingredients

Method

Make it a meal