Golden Turmeric Paneer — Lyodur Tschaman
Silky paneer cheese simmered in a vibrant turmeric-tomato sauce with warming spices — the Kashmiri comfort dish that tastes like home. Ready in under 20 minutes, one pan, pure warmth.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 14 oz paneer cheese, cubed
- ¾ cup tomato puree or crushed tomatoes
- 1 tsp turmeric powder
- ½ tsp kashmiri chili powder or paprika
- ½ tsp cumin seeds
- ¼ cup yogurt, plain
Instructions
- 1
Heat 2 tbsp oil in a wide skillet over medium. Toast cumin seeds 30 seconds until fragrant, then add minced garlic and cook 30 seconds more.
- 2
Stir in turmeric and chili powder, cooking 20 seconds so spices bloom and don't burn.
- 3
Add tomato puree and a pinch of salt. Simmer 4 minutes, stirring occasionally, until the sauce darkens and thickens slightly.
- 4
Stir yogurt into the sauce, then gently fold in paneer cubes so they stay whole and coat evenly.
- 5
Simmer 2 minutes until paneer is warmed through and sauce is silky. Taste and adjust salt.
- 6
Serve hot with rice or naan, drizzled with any pan sauce left behind.
Tools you’ll need
- wide skillet or sauté pan (10-inch minimum)
- wooden spoon or silicone spatula
- measuring spoons
- knife and cutting board
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