Lyodur Tschaman
A classic Kashmiri delight where soft, fried paneer cubes are simmered in a fragrant, creamy yogurt gravy vibrant with turmeric. This mild yet flavorful dish is a comforting meal, perfect with steamed rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Fry and Soften the Paneer
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's lightly smoking.
- c.Carefully slide the paneer cubes into the hot oil. Shallow fry for 5-6 minutes, turning occasionally, until they are golden brown on all sides.
- d.While the paneer is frying, fill a bowl with warm water.
- e.Using a slotted spoon, transfer the fried paneer directly from the pan into the bowl of warm water. Let it soak for 10 minutes. This crucial step ensures the paneer remains incredibly soft and spongy.
- f.After 10 minutes, drain the water completely and set the softened paneer aside.
- 2
Step 2
- a.Prepare the Yogurt Gravy Base
- b.In a mixing bowl, combine the room-temperature whisked yogurt, 1/2 cup of water, turmeric powder, fennel powder, and dry ginger powder.
- c.Whisk vigorously until the mixture is completely smooth and free of any lumps. Set aside.
- 3
Step 3
- a.Temper Spices and Cook the Gravy
- b.In the same pan used for frying (discard any excess oil), heat the ghee over medium-low heat.
- c.Add the cumin seeds, cloves, crushed green cardamom pods, cinnamon stick, and asafoetida. Sauté for 30-40 seconds until the spices become fragrant.
- d.CRITICAL STEP: Reduce the heat to the absolute lowest setting. Slowly and steadily pour the yogurt mixture into the pan while stirring continuously and vigorously with a whisk or spoon. This prevents the yogurt from curdling.
- e.Continue stirring constantly for 3-4 minutes on low heat as the gravy begins to bubble gently and thicken.
- 4
Step 4
- a.Simmer and Finish the Dish
- b.Once the gravy has thickened slightly, gently add the soaked and drained paneer cubes and salt. Stir carefully to coat the paneer.
- c.Pour in the remaining 1/2 cup of water (or more, if you prefer a thinner consistency).
- d.Increase the heat slightly to bring the curry to a gentle simmer. Do not boil rapidly.
- e.Cover the pan and let it cook for 5-7 minutes, allowing the paneer to absorb the aromatic flavors of the gravy.
- f.Turn off the heat. Garnish generously with fresh chopped mint leaves.
- 5
Step 5
- a.Serve
- b.Let the Lyodur Tschaman rest for 5 minutes before serving. Serve hot with steamed basmati rice or Kashmiri naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent curdling, ensure your yogurt is at room temperature and you add it to the pan on the lowest possible heat while stirring constantly.
- 2Using full-fat, slightly sour yogurt provides the most authentic and creamy result.
- 3Do not skip soaking the fried paneer in warm water; it's the secret to melt-in-your-mouth soft paneer.
- 4For a richer flavor, you can add a pinch of saffron soaked in a tablespoon of warm milk along with the paneer.
- 5Avoid boiling the gravy vigorously after adding paneer, as it can make the paneer chewy.
Adapt it for your goals.
Flavor Boost
Add 1/4 teaspoon of Kashmiri red chili powder along with the turmeric for a beautiful color without adding much heat.
Vegan VersionVegan Version
Substitute paneer with firm tofu (pressed and fried) and use a plant-based yogurt like cashew or coconut yogurt. Use oil instead of ghee.
Richer GravyRicher Gravy
For an even richer gravy, you can add 1 tablespoon of cashew paste to the yogurt mixture before adding it to the pan.
Why this is on our healthy list.
Rich in Protein and Calcium
Paneer is an excellent source of protein, essential for muscle repair and growth, and calcium, which is vital for strong bones and teeth.
Promotes Gut Health
The use of yogurt provides beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.
Frequently asked questions
Yogurt curdles due to a sudden change in temperature. To prevent this, always use room-temperature yogurt, add it to the pan on the lowest heat, and stir continuously and vigorously until it's well incorporated and heated through.