Lyodoor Tschaman

Lyodur tschaman | kashmiri paneer

Lyodur Tschaman / Lyodoor Tschaman – What is Lyodur Tschaman

Lyodur is a traditional Kashmiri pandit household dish. The name lyodur means yellow, getting its colour from turmeric, and tschaman means cottage cheese or paneer. This dish is simply a combination of fried cottage cheese with creamy yellow turmeric-based gravy. It is a top favourite amongst Kashmiri vegetarians and is often cooked for daily meals.

What are the ingredients for lyodoor tschaman?

Lyodur tschaman is made with cottage cheese or paneer, saffron and turmeric powder. The dry ginger powder gives this mellow dish a punch of heat while the fennel and asafoetida make sure the richness does not go overboard.

How do I make lyodur tschaman?

1. In a kadhai or frying pan, heat mustard oil to the smoking point. Switch off the flame and cool the oil slightly.
2. When the oil is still warm, add asafoetida, ginger powder, fennel powder, turmeric and Kashmiri chillies to the oil. Switch on the flame and cook for a few seconds, taking care that the spices don’t burn.
3. Now add the whisked curd with continuous stirring to avoid curdling the curd.
4. Once it comes to a boil, add the cream with stirring on a low flame. Add paneer and salt. Stir well. Adjust consistency by adding water if required.
5. Cook for 5-6 minutes on low flame. Add coarsely ground black peppercorns. Mix well and cook for another 2 minutes on low flame.
6. Remove from heat and serve.

What do I serve lyodoor tschaman with?

Lyodur Tschaman is best served with tandoori roti or chapatis and goes well with rice too.

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