Ruwangan Chhaman

Cuisines

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Recipe

Ingredients

	200 grams	Paneer , cubed
	3	Tomato , medium-sized
	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	Cilantro , 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.