Veth chaman is an Indian vegetarian dish originally prepared by Kashmiri pundits. It is spicy and sinfully delicious. Panir or cottage cheese is the principal ingredient.
Cooking veth chaman
- Panir or cottage cheese 1 kilogram
- 5 cloves
- Mustard oil 1.5 cups
- Red chili powder 2 tablespoons
- A pinch of asafoetida
- Turmeric 2 tablespoons
- 1 tablespoon cumin seeds
- Milk half cup
- 1 cup curd
- 2 tablespoons aniseed powder
- 1 tablespoon ginger powder
- 1 tablespoon mix of cinnamon, black pepper powder and big cardamom
- 1 tablespoon garam masala
- 1 tablespoon salt to taste
Cut the panir slab to make multiple pieces. Thickness of each panir piece should not exceed half an inch.
Method of preparation
- Put the panir piece into a deep karahi or vessel and deep fry. The panir should turn a light brown color.
- Flip the pieces periodically with a perforated ladle so that the panir chunks are uniformly fried.
- With the perforated ladle, take the panir pieces out. The oil should be fully drained.
- Keep the fried panir on a plate. Remove karahi from heat. Keep it aside.
- In a separate container take half liter water, a pinch of salt and asafoetida, and 1 tablespoon turmeric. Boil the mix.
- Put fried panir into the mix and cook for 30 minutes on medium heat
- Add cumin seeds and remaining asafoetida, and cloves into the oil left on the karahi. Restart the heat.
- Stir the mix with a steel cradle. Add 1 tablespoon turmeric and chili powder with a tablespoon quantity of water
- Continue stirring until oil becomes colored. Add churned curd.
- Stir until oil blends with the curd.
- Add this sauce to panir. Put in coriander, ginger, aniseed and cumin powders. Stir with the perforated paddle and let the vessel simmer for 30 minutes on slow heat.
- Frequently stir the mix so that sediments are not formed on the bottom of the vessel.
- When the oil begins to separate, and gravy thickens, put in black pepper powders, big cardamom and cinnamon. Also add garam masala.
- With a broad spatula turn the mix.
- Veth chaman is now ready to be served.