Ruwangan Chhaman

Cuisines

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Recipe

Ingredients

200 grams	paneer
3	medium-sized tomatoes
2 tablespoons	mustard oil
1 teaspoon	cumin seeds
1 teaspoon	ginger paste
1 teaspoon	fennel powder
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1/2 teaspoon	garam masala
1 cup	water
—	salt to taste
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Cut the paneer into cubes and set aside.
2. 2 Blanch the tomatoes in boiling water for a few minutes, then peel and puree them.
3. 3 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
4. 4 Add cumin seeds and let them splutter.
5. 5 Add ginger paste and sauté for a minute.
6. 6 Pour in the tomato puree and cook until the oil separates from the mixture.
7. 7 Add fennel powder, turmeric powder, red chili powder, and salt. Mix well.
8. 8 Add water and bring the mixture to a boil.
9. 9 Gently add the paneer cubes and simmer for 5-7 minutes.
10. 10 Sprinkle garam masala and stir gently.
11. 11 Garnish with chopped coriander leaves before serving.