Lyodur Tschaman — Kashmiri Paneer & Turmeric
Silky paneer in a golden turmeric-yogurt sauce, the Kashmiri way. Ready in 20 minutes with minimal ingredients and maximum warmth.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 18g
Ingredients
- 14 oz paneer, cut into 3/4-inch cubes
- 1 cup plain yogurt
- 1 medium yellow onion, thinly sliced
- 1.5 tsp turmeric powder
- 1 tbsp ginger, minced
- 4 pods green cardamom pods, crushed
- ½ tsp kasuri methi (dried fenugreek leaves)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium. Add onion and cook until softened and golden, ~5 minutes.
- 2
Stir in ginger and cardamom pods. Cook until fragrant, about 1 minute.
- 3
Add turmeric and stir to coat. Add yogurt in two batches, stirring between each to avoid lumps.
- 4
Gently fold in paneer cubes. Simmer over medium-low for 8 minutes, stirring occasionally, until sauce is silky and paneer is warm.
- 5
Crush kasuri methi between your fingers and stir through. Season with salt and white pepper to taste.
- 6
Serve hot in bowls with warm basmati rice or naan.
Tools you’ll need
- 12-inch skillet or kadai
- wooden spoon
- measuring spoons
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
