Go Back
Print

Wozij Chaaman – Paneer cooked in Spices

Ingredients

  • Ingredients
  • 1 pound paneer
  • Salt to taste
  • 1.5 Tbs Kashmiri chilli powder use less for a milder curry
  • 1.5 Tbs saunf powder
  • 1 /2 tsp ground ginger
  • ½ tsp cumin seeds
  • ¼ tsp shahi zeera
  • 1/4 tea spoon hing
  • ½ tsp Kashmiri Garam masala recipe in files
  • 3- 4 cloves .. slighltly crushed
  • 2- 3 green cardamom slightly crushed
  • 2 brown cardamoms
  • Mustard oil
  • ¼ tsp turmeric soaked in 2 cups hot water in a big pan

Instructions

  1. Begin by cutting the paneer into cubes/rectangles/squares
  2. Heat the oil in a pan and fry the paneer – 2 -3 pcs at a time and put them in the pan with turmeric water.
  3. Once you have fried all the paneer, take a couple of TBS of oil from the frying into a separate pan and add in the cumin and wait for it to splutter, add the hing and then add both the cardamom, cloves and saute.
  4. Add in the chilli powder and immediately add some water..about 2- 3 tbs to help chilies cook without burning. Add in the rest of the spices except the shahi zeera. Continue to stir until water evaporates and a deep reddish oil starts to float.
  5. Now add in the paneer along with the water and bring it to a rolling boil, then lower heat to simmer, cover and cook for 25-30 minutes or until most of the water is absorbed and oil floats to the top.
  6. Add in the shahi zeera, cover and let it infuse for 2-3 minutes. Switch of heat. Enjoy with rice.