Chaaman
Equipment
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
- Heavy-based Pan
Ingredients
- 125 g Ghee or Vegetable oil (1/2 cup)
- 500 g Paneer cut into 2.5-cm / 1-inch cubes
- 1 teaspoon Chilli powder
- 1 teaspoon Ginger ground
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin ground
- Asafoetida pinch of
- 1 teaspoon Coriander ground
- 1 teaspoon Turmeric ground
- Salt
- 1 Coriander (Cilantro) leaves sprig, to garnish
Instructions
- Heat half the ghee or oil in a large, heavy-based frying pan (skillet) over medium heat, add the paneer and, fry for about 5 minutes, or until golden brown all over. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Heat the remaining ghee or oil in another heavy-based pan over low heat, add the paneer and all the remaining ingredients, except the garnish, season with salt and, pour in 375ml / 13fl oz (1 1/2 cups) water.
- (When frying the paneer, make sure the oil is hot enough, otherwise, it may stick to the base (bottom) of the frying pan.)
- Simmer over low heat for about 10 minutes, then garnish with coriander leaves.
Nutrition
Sodium: 166mgCalcium: 2431mgVitamin C: 1mgVitamin A: 760IUSugar: 1gFiber: 3gPotassium: 144mgCholesterol: 650mgCalories: 2580kcalSaturated Fat: 153gFat: 251gProtein: 72gCarbohydrates: 15gIron: 3mg
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