Lyodur Tschaman — Kashmiri Paneer with Rice & Naan
Tender paneer in a silky turmeric-yogurt sauce, the heart of this Kashmiri classic. Serve with jeera rice, naan, and fresh garnishes for a complete weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 14 oz paneer, cubed
- ¾ cup plain yogurt
- 1.5 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 2 whole green chilies, sliced
- 2 whole naan (store-bought)
- 1.5 cup cooked jeera rice
- 1 serving red onion & tomato slices, plus lime wedges
Instructions
- 1
Heat 2 tbsp oil in a skillet over medium. Add ginger-garlic paste and sliced green chilies, sauté 60 seconds until fragrant.
- 2
Stir in yogurt and turmeric powder until smooth. Bring to a gentle simmer, stirring occasionally, for 2 minutes.
- 3
Add paneer cubes to the sauce. Simmer gently for 8 minutes without stirring aggressively—paneer will soften and sauce will coat.
- 4
Season with salt and pepper to taste. Warm naan in a dry skillet or over a flame until pliable, about 90 seconds per side.
- 5
Divide jeera rice and paneer curry between two plates. Serve with warm naan, sliced onions, tomato slices, and lime wedges on the side.
Tools you’ll need
- 10-inch skillet
- wooden spoon
- serving plates
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