Chaman Olu is a beloved Gujarati dish that’s sure to tantalize your taste buds. This delicious curry features cubes of fresh paneer (Indian cottage cheese) and tender potato pieces simmered in a rich, creamy yogurt-based gravy. With aromatic spices like cardamom, ginger, and aniseed infusing every bite, it’s a flavor explosion you won’t forget.
About the Recipe
If you’re a fan of Indian curries but want to try something new, Chaman Olu should be next on your list. This classic Gujarati dish offers a delightful twist by combining the mild paneer with hearty potatoes in a tantalizing yogurt-based sauce. The perfect balance of spices gives it a distinctive aroma and taste that’ll have you going back for seconds.
Why You’ll Love This Recipe
There’s so much to love about Chaman Olu. The contrasting textures of the soft paneer and chunky potatoes make every bite exciting. The rich, creamy gravy gets its incredible flavor from a harmonious blend of spices like cardamom, ginger, and aniseed. And the best part? It’s an authentic taste of Gujarat, all from the comfort of your own kitchen. Once you try this curry, it’s sure to become a new family favorite.
Chaman Olu
Cooking Tips
For best results, use fresh, quality paneer in this recipe – it makes all the difference in texture and flavor. Also, par-boiling the potatoes first ensures they cook through nicely while maintaining their shape. And don’t skimp on those aromatic spices. Toast them lightly for maximum fragrance before adding to the gravy.
Serving and Storing Suggestions
This flavor-packed paneer curry is best served hot alongside fresh chapatis or fragrant basmati rice. Keep in mind it makes a hearty main for 4-6 people. Leftovers can be refrigerated for 2-3 days – merely reheat gently before serving. Total prep time is around 45 minutes.
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Nutrient Benefits
Not only is Chaman Olu surely delicious, but it’s packed with protein from the fresh paneer and complex carbs from the potatoes. The cooling yogurt adds beneficial probiotics, while spices like turmeric are anti-inflammatory powerhouses. So you can indulge guilt-free.
Chaman Olu
Ingredients
- 500 gm Paneer (cut into square pieces)
- 150 gms Potatoes (peeled, and cut into 1/2 inch thick rounds)
- 1 cup Vegetable Oil for frying
- 1 1/2 cups Water
- 1 tsp Turmeric Powder
- 1 tsp Ginger Powder
- 2 tsp Aniseed Powder
- Asafoetida
- Salt to taste
- 2 Black Cardamoms (crushed)
- 3 tbsp Yoghurt
- 3 tbsp Milk
- 2 tbsp Ghee
- 3 Cloves (crushed)
- 3 Green Cardamoms
- 2 Green Chillies (sliced)
Instructions
- Heat the oil and fry the paneer until golden brown at the edges.
- Immerse them in a pot containing water.
- Fry the potatoes in the same oil and keep aside.
- Heat the pot containing the cottage cheese and water over a high flame.
- Add the turmeric powder, ginger powder, aniseed powder, asafoetida, salt, black cardamoms and potatoes.
- Cook until the gravy is reduced to half.
- Add the yoghurt and milk (whisked together).
- Bring the mixture to the boil, stirring constantly for 5 minutes, then remove from the flame.
- In a separate pan, heat the ghee and saute the cloves and green cardamoms.
- Add this to the paneer preparation and mix well.
- Garnish with green chillies.
- Serve hot.
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Frequently Asked Questions
Can I use store-bought paneer for this recipe?
Surely. While homemade paneer is ideal, good quality store-bought paneer will work just fine for this curry. Just be sure to soak it in warm salted water for 15-20 minutes before using to freshen it up.
Is this dish spicy?
This Gujarati curry gets its flavor from aromatic spices like cardamom and aniseed rather than chilies, so it has a lovely warmth without being overly spicy. However, you can adjust the heat to taste by adding more or less green chilies.
Can I use chicken or meat instead of paneer?
While paneer is traditional, you could try substituting chicken or other proteins. Just be mindful that the cooking times and liquid ratios may need adjusting. For best results, I’d suggest sticking to the classic vegetarian version.
My yogurt sauce looks a bit curdled – what went wrong?
Don’t worry, it’s an easy fix. If your yogurt sauce appears slightly curdled or split, just whisk in a spoonful of chickpea flour (besan) or cornstarch slurry. This will help bring it back together into a luscious, creamy gravy.
How can I make this recipe vegan?
To make a delicious vegan version, just omit the paneer and use extra-firm tofu instead. Sub the yogurt for a dairy-free option like coconut yogurt. And swap the ghee for a neutral oil like avocado.
