This traditional Kashmiri cuisine is every paneer chaman lover’s favorite dish. Rich cottage cheese sprinkled with brown and green cardamom is slowly cooked in milk till it’s tender, rich and brown.
- warm water (1 cup )
- asafoetida (1/4 tsp )
- mustard oil (7 Tbsp )
- paneer cubes (500 gm )
- Heat the water and add a pinch of asafoetida into it.
- Now heat a pan, add a little bit of oil and fry paneer on both the sides.
- Now Transfer fried paneer into the asafoetida hot boiled water mix.