Steps to Prepare Favorite Lyodur Tschaman/ Kashmiri gravy paneer

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, lyodur tschaman/ kashmiri gravy paneer. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Lyodur Tschaman/ Kashmiri gravy paneer is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Lyodur Tschaman/ Kashmiri gravy paneer is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have lyodur tschaman/ kashmiri gravy paneer using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lyodur Tschaman/ Kashmiri gravy paneer:

1. Make ready 250 gms cottage cheese/paneer
2. Make ready 1 tbsp mustard oil
3. Make ready 1/4 tsp asafoetida/hing
4. Take 1 tsp dry ginger powder
5. Make ready 1 tsp fennel powder/ saunf powder
6. Make ready 1/2 tsp turmeric powder
7. Make ready 2 Kashmiri whole red chilies
8. Prepare 1 cup whisked curd
9. Make ready 1 cup heavy cream
10. Prepare 1 tsp coarsely ground black peppercorns
11. Get to taste Salt

Instructions to make Lyodur Tschaman/ Kashmiri gravy paneer:

1. In a wok/ karahi/ pan, heat mustard oil till smoking point. Switch off flame and cool the oil slightly.
2. When oil is still warm, add asafoetida, ginger powder, fennel powder, turmeric and Kashmiri chillies to the oil. Switch on the flame and cook for a few seconds, taking care that the spices don't burn.
3. Now add the whisked curd with continuous stirring to avoid curdling of the curd.
4. Once it comes to a boil, add the cream with stirring on low flame. Add paneer, salt and stir well. Adjust consistency by adding water if required.
5. Cook for 5-6 minutes on low flame. Add coarsely ground black peppercorns. Mix well and cook for another 2 minutes on low flame.
6. Remove from heat and serve.

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