Kashmiri cuisine packs flavours and dishes so unique that it often becomes a task to pick favourites. The moment you think of Kashmiri food, robust meaty curries and rich breads crowd the mind, but there’s a fair number of vegetarian delights from the valley that are in no way inferior to the rich meaty counterparts. Saunfia chaman (or saufia chaman), is a delightfully tangy paneer preparation with hint of sweet saunf (or fennel seeds) or fennel powder.
Recipe Video: Saunfia Chaman
It is fairly easy to make saunfia chaman at home. Shallow fry the paneer in a kadhai, till both the sides are golden brown. Transfer in another bowl with some water; add a pinch of hing. In a kadhai, take some oil, green cardamom, cardamom, bay leaf and cinnamon. Add tomato puree, salt, red chilli powder, dry ginger powder. Sak extra water from paneer, throw the cubes into the masala, now add the star ingredient of the dish- the fennel powder. Now, add the water in which you soaked the paneer. Mix everything well. Let it cook for one minute. Your saunfia chaman is ready! There, we saw you slurping. You can pair this paneer dish with steaming hot rice or roti.
Try this recipe at home and let us know how you liked it in the comments section below.
Here’s the complete recipe in English
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About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.