Paneer Chaman (Veth Chaman)



  • 1 cup warm water
  • 1/4 tsp asafoetida (hing)
  • 4-5 cloves
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp black peppercorns
  • 1/2 tbsp coriander seeds
  • 3 green cardamoms
  • 7 tsp mustard oil
  • 500 gm paneer cubes

For the garam masala:

  • 1 brown cardamom
  • 1 cinnamom
  • 1/4 tbsp dry ginger powder

For the paneer base:

  • 2 tbsp mustard oil
  • 1/2 tbsp cumin seeds
  • 1 cinnamon
  • 5-6 cloves
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 1/2 tbsp kashmiri chilli powder
  • 2 tsp dry ginger powder
  • 2 tbsp curd (whisked)
  • 1/2 cup milk
  • salt to taste
  • 3 brown cardamoms
  • 3 green cardamoms
  • 3 tsp saunf powder
  • 1 1/2 tsp garam masala


  1. Boil the water and add asafoetida into it.
  2. In a pan, fry paneer from both the sides with mustard oil.
  3. Transfer fried paneer into the asafoetida hot water mix.

For the garam masala:

  1. In a different pan, dry roast all the ingredients.Pound them in a mortar and pestle or grinder.

For the paneer base:

  1. In a pan, add the mustard oil and shallow fry paneer (if required you can 2 more tbsp oil).
  2. Now add cumin seeds, cinnamon, cloves and let it cook for few seconds , then add turmeric powder, red chilli powder, kashmiri chilli powder, dry ginger powder to it.
  3. Mix them well.
  4. Add the hing water to the glaze.
  5. In the base mixture add the curd, milk, brown cardamom(brown elaichi), green cardamom,sauf powder.
  6. Mix them well.
  7. Add the fried paneer into the base mixture and then add the powder garam masala to it.
  8. Mix the paneer and garam masala well.
  9. Then cover it and let it simmer for a while.

Serve the veth chaman hot.

Khud Khao, Sabko Khilao 😀



3 thoughts on “Paneer Chaman (Veth Chaman)

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