“If there is heaven on earth its Kashmir ” Kashmir is a paradise and its beauty reflects in its cusine too.

The rich heritage of Kashmir is show cased in it food too .From Tabakmaas , Shah deg, Rajma, Lal Chaman , Dum Aloo, Yakhani , Riste, Shufta , wazeh pullao, rogannjosh, haakh etc , the list is endless . Its difficult to decide which one is tastier. This is one of my favourite cuisines in the world .

Wazwan  is a multi-course meal in Kashmiri cuisine, the preparation of which is considered as an art and a point of pride in Kashmiri culture and identity. Almost all the dishes are meat-based using lamb or chicken with few vegetarian dishes

Paneer or lal chaman is a very popular kashmiri dish and quite easy to make

So lets try it this week in our very own kitchens


Panir /cottage cheese 500 gm

cloves 5 nos

black cardamom 2 nos

dry gingerpowder 2 tsp

fennel powder 4 tsp

mustard oil 5 tbsp

red chili powder 2 .5 tsp(Kashmiri mirch)

salt to taste

5 cup water plus 2 tbsp

dry mango powder 2 tsp


in a pan heat oil and fry panir till golden brown

remove from pan and immerse in water in a pan

Add the cloves and ginger powder, fennel powder and stir

mix red chili powder in 2 tbsp water and add in the pan

Do not over cook as the spices will burn

Remove the panir from the water and add the water in the spice mix in the pan

cook for 4 -5 minutes add cottage cheese and cook for 10-15 minutes

Pour in serving dish and serve with steamed rice

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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