Ruangan Chaman (Kashmiri-Style Paneer in Tomato Gravy)
Paneer and tomato come together and shine in chef Romy Gill’s regional Kashmiri ruangan chaman recipe.
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Cooking tools:
- Blender
- Skillet
- Stove
- Plate
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Kitchen scale
Ingredients
- 3 medium plum tomatoes (10 oz.), cored
- 1 tbsp. plus 1 tsp. ghee or 2 Tbsp. mustard oil
- 14 oz. paneer, cut into ½-in. thick strips
- One 3-in. cinnamon stick
- 2 tsp. Kashmiri chile powder mixed with 2 Tbsp. hot water
- 1 tsp. ground ginger
- 1 tsp. crushed green cardamom seeds (from about 8 pods)
- 1 tsp. kosher salt
- 1 tsp. ground turmeric
- 1 tsp. dried mint or dried fenugreek leaves
- ½ tsp. black cumin seeds
- ¼ cups plus 1 Tbsp. cockscomb flower extract (optional)
- Steamed basmati rice or flatbreads to serve
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