ROWANGAN CHHAMAN

This dish is one of my favorite paneer dishes and its also one of the dishes of wazwan. Always use fresh paneer for cooking this dish

INGREDIENTS:
500grams paneer/ cottage cheese cut into squares
1 kg tomatoes peeled and chopped
1 black cardamom crushed
2 green cardamom crushed
2 cloves
1 cinnamon stick
1 tsp garlic paste
1 tsp kashmiri red chilly powder
1 tsp turmeric
1tsp zeera/ cumin seeds
2tbsp ghee
Oil for frying paneer
Salt to taste

MEATHOD:
In kadai heat oil. Once its hot keeping on low flame fry paneer pieces golden brown and then soak them in warm turmeric water ( 2 cups warm water + 1/2tsp turmeric). This keeps the paneer soft. In cooking pot heat 2 tbsp ghee and add in tomatoes with garlic paste. Keeping flame on high cook the tomatoes. Add in all spices and salt and continue to cook until tomatoes are soften up and leave out lot of water. Then simmer it for ten minutes on low flame with lid on. After ten minutes mash up the tomatoes with spatula into smooth paste. Once done add one small cup water and drained paneer pieces. Give a good stir let it simmer on low flame for 5minutes until paneer has absorbed all flavors. Garnish with coriander leaves. Rowangan chhaman is ready. Enjoy!!!

Tip:
1.Be careful while frying paneer as oil will splutter.
2.If you don't want to use ghee in this dish you can replace it with oil left over after frying paneer. Ghee gives it a rich taste.
3.You can also use tomato puree Instead of chopped tomatoes.