Tamatar Chaman

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 tbsp - oil (or mustard oil)
  • 3- cardamoms
  • 1- black cardamom
  • 3- small bay leaves
  • 1- stick cinnamon
  • 1/2 tsp - asafoetida (hing)
  • 1 tsp - Kashmiri red chilli powder
  • 200 ml - tomato puree
  • 1/2 tsp - salt (or to taste)
  • 1 tsp - fennel powder
  • 1 tsp - dried ginger powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - jeera powder (cumin powder)
  • 200 ml - water
  • 200 g - paneer / cottage cheese (room temperature), cut into cubes or any other shapes
  • 1 tsp - garam masala powder (optional)
  • 2 tsp - chopped coriander leaves

How to Make Tamatar Chaman

  • Heat 1 tbsp oil in a pan / kadai.
  • Add whole spices (cardamom, cinnamon and bay leaf) and fry on low heat until fragrant.
  • When the spices crackle, add asafoetida and red chilli powder.
  • Add tomato puree, salt and cook for a few minutes.
  • Add fennel powder, dried ginger powder, turmeric powder and stir on a low heat for 1 - 2 minute.
  • Add jeera powder, water and mix all the ingredients well.
  • Cover with a lid and bring to boil on a medium heat.
  • When it starts boiling, add paneer cubes and cook on a medium to low heat for 7 - 10 minutes.
  • Open the lid and test the texture of the paneer.
  • If it is very soft in texture and like a sponge, then switch off the heat.
  • Sprinkle chopped coriander leaves
  • Add 1 tsp fresh cream if required (1 tsp fresh cream for 1 serving bowl).
  • Serve hot with rotis or rice.
  • Recipe Courtesy: Niya's World

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