Kashmir Lyodur Tschaman Paneer Turmeric Yellow Kashmiri Pandit

Method

1. 1

   Heat 3 tbsp mustard oil to smoking. Reduce to medium-high.

2. 2

   Fry paneer cubes 2 minutes per side until golden. Remove and set aside.

3. 3

   In the same oil reduce to medium. Add green and black cardamom.

4. 4

   Fry 20 seconds. Add asafoetida.

5. 5

   Reduce to low. Add turmeric — fry in the oil 20 seconds.

6. 6

   Add Kashmiri red chilli powder, fennel powder and ginger powder. Stir 30 seconds.

7. 7

   Add yogurt in 3 additions stirring continuously.

8. 8

   Cook on low for 6 to 7 minutes until cooked through.

9. 9

   Add milk. Stir. The gravy should be golden-yellow and creamy.

10. 10

    Add fried paneer and salt. Simmer 8 to 10 minutes on low until paneer is infused with the gravy. Garnish with coriander.