Kashmiri-style Vegetarian Tamatar Chaman Curry
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Whisk 1/2 cup plain yogurt until smooth and add gradually to the pan, stirring constantly to prevent curdling.
- 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.
- Step 7: Sprinkle 2 tbsp chopped fresh cilantro and stir gently. Remove from heat and serve warm with rice or flatbread.
Frequently asked questions
How long does Kashmiri-style Vegetarian Tamatar Chaman Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kashmiri-style Vegetarian Tamatar Chaman Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paneer, cut into 1-inch cubes from drying out.
Can I substitute ingredients in Kashmiri-style Vegetarian Tamatar Chaman Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri-style Vegetarian Tamatar Chaman Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kashmiri-style Vegetarian Tamatar Chaman Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
