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Veth chaman

Fast Facts

It is a vegetarian dish

Panir based spicy dish

Did You Know

Veth chaman is part of the culinary tradition of Kashmiri pundits. All ingredients used are Indian and locally available.

Main Ingredients-
• Panir or cottage cheese
• Mustard oil
• Milk
• Curd


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.

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