Paneer Chaman is a delicious paneer recipe that can be made on days you want to try a paneer dish with a twist. If you are done with buttery paneer recipes like Paneer Butter Masala or Shahi Paneer, try out this light and tasty Paneer Chaman recipe.
500 gm paneer
40 gm crushed coriander leaves
40 gm garlic paste
2 de seeded green chilli
1 teaspoon thymol seeds
1 teaspoon turmeric
150 gm fresh cream
40 gm crushed to paste mint leaves
30 gm ginger paste
150 gm sliced onion
50 gm ghee
1/2 cup beaten yoghurt (curd)
Heat ghee in a deep-bottomed pan. Deep fry the paneer pieces and keep aside. They should be lightly golden in color and not completely browned. In the remaining ghee, add ajwain (thymol seeds), clove and allow them to splutter. Now add onions and cook on low flame till the oil separates. Add turmeric, coriander, salt and green chilies at this point.
You can always adjust the amount of green chilies depending on whether you like to have your food spicy or mild. Now, when the onions are almost cooked, add ginger-garlic paste, mint and cook for 2-3 minutes more. Once the raw smell of the spices disappear, add beaten curd.
But it is very important to keep the flame low or the curd will curdle. Once the curd is partially absorbed, add the paneer and cream. Mix well and garnish with coriander leaves/mint leaves or kasoori methi.
The gravy should neither be too thick nor too thin, so you can accordingly adjust the amount of water. In fact you can even use some milk to make the gravy richer. Serve hot with naan, paratha, roti or steaming rice.