Kashmiri-style Vegetarian Tamatar Chaman Curry

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant tomato and paneer curry simmered with Kashmiri spices, yogurt, and mild chili for a creamy, flavorful vegetarian main. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs paneer, cut into 1-inch cubes, ripe tomatoes, pureed, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 250 grams paneer, cut into 1-inch cubes
• 2 cups (about 4 medium) ripe tomatoes, pureed
• 1/2 cup plain yogurt
• 2 tbsp mustard oil
• 1 medium onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 small green chili, finely chopped
• 1 tsp dried Kashmiri red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp fennel powder
• a pinch asafoetida (hing)
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 3/4 cup water

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Instructions

1. Step 1: Heat 2 tbsp mustard oil in a pan over medium heat until hot but not smoking. Add 1 medium finely chopped onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 1 tsp ginger paste, 1 tsp garlic paste, and 1 small finely chopped green chili; cook for 2 minutes until fragrant.
3. Step 3: Add 2 cups pureed ripe tomatoes and cook over medium heat for 10 minutes until the mixture thickens and oil starts to separate.
4. Step 4: Mix in 1 tsp dried Kashmiri red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp fennel powder, a pinch of asafoetida, and 1 tsp salt; cook for 2 minutes to toast the spices.
5. Step 5: Whisk 1/2 cup plain yogurt until smooth and add gradually to the pan, stirring constantly to prevent curdling.
6. Step 6: Pour in 3/4 cup water and bring the curry to a gentle simmer. Add 250 grams paneer cubes and cook for 5 minutes until heated through and flavors meld.
7. Step 7: Sprinkle 2 tbsp chopped fresh cilantro and stir gently. Remove from heat and serve warm with rice or flatbread.