Lyodur Tschaman/Kashmiri Paneer Gravy Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add whole spices like cinnamon, cardamom, and cloves.
• STEP 2.Add chopped onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and Kashmiri chili powder.
• STEP 4.Add whisked yogurt and cook until the oil separates from the mixture.
• STEP 5.Add paneer cubes and cook for a few minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Use fresh paneer for a soft and creamy texture.
• Adjust the spice levels according to your taste preference.
• You can add cashew paste or cream for a richer gravy.

Storage and Serving

• Lyodur Tschaman is best served hot.
• You can store the leftover gravy in an airtight container in the refrigerator for up to 2 days.
• Reheat it on a stovetop or in a microwave before serving.