Lyodur Tschaman is a delightful Kashmiri dish that combines the richness of paneer (Indian cottage cheese) with a pleasing, creamy gravy. In simpler terms, Lyodur Tschaman is a traditional Kashmiri dish made with paneer, which is a type of Indian cottage cheese.
The turmeric in the dish gives it a unique yellow texture. This scented dish is a testament to Kashmiri culinary finesse, featuring a blend of traditional spices and the subtle sweetness of paneer. Each spoonful of Lyodur Tschaman promises fullness of flavours that will transport you to the vibrant kitchens of Kashmir.
Before we get into the recipe, let us tell you something in advance. You will ace it completely!
Ingredients for Making Lyodur Tschaman Recipe:
To perfectly replicate this dish, ensure you have all the ingredients listed below.
- 250g paneer, cubed
- 1 cup yogurt, whisked
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tsp ginger-garlic paste
- 1/2 cup cashew nuts, soaked
- 1/4 cup almonds, blanched and peeled
- 1/2 cup milk
- 1/4 cup cream
- 1 tsp fennel powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Ghee or cooking oil
- Fresh coriander for garnish
- Salt to taste
How to make Lyodur Tschaman Recipe:
Step 1:
Blend soaked cashews and peeled almonds into a smooth paste using a blender. Then, add a bit of water if it’s required.
Step 2:
In a pan, heat ghee or oil. Fry quickly finely chopped onions until golden brown.
Step 3:
Add ginger-garlic paste to the onions and cook until the raw smell disappears.
Step 4:
Stir in fennel powder, Kashmiri red chilli powder, turmeric powder, and garam masala. Cook for a couple of minutes.
Step 5:
Add pureed tomatoes to the spice mixture. Cook until the oil separates from the masala.
Step 6:
Whisk yogurt and blend it with the cashew-almond paste. With care, add this mixture to the pan and cook on low heat until it forms a thick gravy.
Step 7:
Pour in milk and cream, stirring continuously. Simmer until the gravy reaches the desired consistency.
Step 8:
You are getting close! Now, gently add cubed paneer to the simmering gravy. Let it cook for a few minutes, allowing the flavours to meld.
Step 9:
In the end, season the dish with salt according to taste. And garnish with fresh coriander.
Some Handful Tips:
Lyodur Tschaman is a Kashmiri delicacy best served hot with naan or steamed rice due to its creamy texture and aromatic spices. Trust me, you won’t regret trying it this way – it’s delicious.
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