Boil the water and add asafoetida into it.
In a pan, fry paneer on both the sides with 7 Tbsp mustard oil.
Transfer fried paneer into the asafoetida hot water mix.
For the garam masala:
In a different pan, dry roast all the ingredients. Pound them in a mortar and pestle.
For the paneer base:
In a pan, add the mustard oil the paneer was shallow fried in plus 2 more Tbsp oil. Now add cumin seeds, cinnamon, cloves, turmeric powder, red chili powder, kashmiri chili powder, dry ginger powder. Mix them well. Add the hing water to de-glaze.
In the base mixture add curd, milk, brown cardamom, green cardamom, saunf powder. Mix them well.
Add the fried paneer into the base mixture and then add the powdered garam masala to it.
Mix the paneer and garam masala well.
Then cover it and let it simmer for a while.
Serve the veth chaman hot.
Key Ingredients: asafoetida, mustard oil, cottage cheese, cloves, cumin seeds, black pepper, coriander seeds, green cardamom, cinnamon, dry ginger powder, turmeric, kashmiri mirch, yogurt, salt, garam masala, fennnel