Allergens in Ruwangan Chaman: milk, mustard.
Ingredients
Quantities for 4.
- 400g, cut into fingers 6cm long and 1cm thick Paneerfirm block paneer, not the crumbly kind
- 6 medium, about 600g, pureed smooth Tomato
- 6 tbsp Mustard Oil
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2 tsp Fennel Powder
- 1 tsp Dry Ginger Powder
- 2 tsp Kashmiri Chilli
- 1/2 tsp Turmeric
- 2, bruised Cardamom
- 3 Clovesoptional
- 2, slit Green Chillioptional
- 1/2 tsp Sugaronly if the tomatoes are very sharpoptional
- to taste Salt
- 300ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the cut paneer in warm salted water for 10 minutes before frying; it fries golden instead of hard and stays soft in the gravy.
- Puree the tomatoes and pass them through a sieve if you want the smooth, glossy gravy served at Pandit meals.
- Fry the paneer while the tomatoes reduce so the fingers go into the pan warm.
Method
- Heat the mustard oil in a kadhai until it smokes, then lower the heat and let it settle for 30 seconds.
- Pat the paneer fingers dry and fry them in batches until pale gold on two sides, about 3 minutes a batch, then lift out onto a plate.Do not fry them dark. Overbrowned paneer turns rubbery once it sits in gravy.
- Into the same oil add the cardamom, cloves and then the asafoetida; count to three as it foams.Hing burns in seconds. The tomato puree should already be at hand.
- Pour in the tomato puree, stand back from the spitting, and cook over medium heat for 10 minutes until it darkens and pulls away from the sides.
- Add the turmeric, Kashmiri chilli, fennel powder, dry ginger powder and salt and fry 3 minutes until the oil separates and rims the pan red.If it still smells raw and sharp, give it another 2 minutes; undercooked tomato is the usual fault here.
- Pour in the water and bring to a simmer, adding the sugar if the gravy tastes harsh.
- Slide in the fried paneer and the slit green chillies and simmer uncovered for 8 minutes so the fingers drink up the gravy.
- Take off the heat when the gravy is loose enough to pour but coats the paneer, and rest 5 minutes before serving.It thickens noticeably as it stands, so pull it a shade thinner than you want.
Storage
Keeps 3 days refrigerated. Reheat gently with 2 tbsp water over low heat; the paneer firms up in the fridge and softens again as it warms.
Nutrition Medium estimate
One serving of Ruwangan Chaman (335 g) is about 530 calories, or 159 calories per 100 g.
High protein: 20 g a serving, 15% of the calories
| Per serving335 g | Per 100 g | |
|---|---|---|
| Calories | 530 kcal | 159 kcal |
| Protein | 20.1 g | 6 g |
| Carbohydrate | 12.2 g | 4 g |
| of which sugars | 7.1 g | 2 g |
| Fibre | 3.4 g | 1 g |
| Fat | 45.7 g | 14 g |
| of which saturated | 15.4 g | 5 g |
| of which unsaturated | 24.5 g | 7 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.