Jammu and Kashmir

Ruwangan chaman

Name: Ruwangan chaman
Total time: 30 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 400 g in slabs paneer; 5 medium pureed tomato; 2 1/2 tbsp mustard oil; 1 1/2 tsp kashmiri chilli powder; 2 tsp powdered fennel seeds; 1 tsp dry ginger powder (ground ginger); 1/4 tsp turmeric (ground turmeric); Whole spices, cloves, black and green cardamom; a pinch asafoetida; 2/3 cup water; Salt, to taste

Paneer slabs in a tangy tomato gravy with fennel and dry ginger. Kashmir's red paneer.

30 minTime

20 gProtein each

mediumSpice

Paneer in tomato, Kashmiri style2 chapters · 1 min read

Make it your way

Grandma's wayPaneer, tomato, fennel, dry ginger.

The original

376kcalsame

20 gproteinsame

3 gfibresame

30minutessame

Classic ruwangan chaman.

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in slabs

Tomato5 medium, pureed

Mustard oil2½ tbsp

Kashmiri chilli powder1½ tsp

Fennel seeds2 tsp, powdered

Dry ginger powder (ground ginger)1 tsp

Turmeric (ground turmeric)¼ tsp

Whole spicescloves, black and green cardamom

Asafoetidaa pinch

Water⅔ cup

Saltto taste

Method

3 steps

1Heat mustard oil until it smokes, cool slightly and fry the paneer slabs lightly. Soak them in warm salted water.
2In the same oil, add asafoetida and whole spices, then the tomato puree and Kashmiri chilli. Cook until oil separates.
3Add fennel, dry ginger, turmeric, water and salt. Add the paneer and simmer 8 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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

Jammu and Kashmir

Ruwangan chaman

Paneer slabs in a tangy tomato gravy with fennel and dry ginger. Kashmir's red paneer.

30 minTime

20 gProtein each

mediumSpice

Paneer in tomato, Kashmiri style2 chapters · 1 min read

Make it your way

Grandma's wayPaneer, tomato, fennel, dry ginger.

The original

376kcalsame

20 gproteinsame

3 gfibresame

30minutessame

Classic ruwangan chaman.

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in slabs

Tomato5 medium, pureed

Mustard oil2½ tbsp

Kashmiri chilli powder1½ tsp

Fennel seeds2 tsp, powdered

Dry ginger powder (ground ginger)1 tsp

Turmeric (ground turmeric)¼ tsp

Whole spicescloves, black and green cardamom

Asafoetidaa pinch

Water⅔ cup

Saltto taste

Method

3 steps

1Heat mustard oil until it smokes, cool slightly and fry the paneer slabs lightly. Soak them in warm salted water.
2In the same oil, add asafoetida and whole spices, then the tomato puree and Kashmiri chilli. Cook until oil separates.
3Add fennel, dry ginger, turmeric, water and salt. Add the paneer and simmer 8 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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

Ruwangan chaman

Make it your way

Ingredients

Method

Ruwangan chaman

Make it your way

Ingredients

Method

Make it a meal