Translations:Kashmiri cuisine/74/en

• Tschaman Kanti, cubes of cottage cheese that are fried, tossed in select spices and stir fried with onions and tomatoes.
• Lyader Tschaman. lyadur means yellow which is due to the presence of turmeric, and tschaman is cottage cheese. The term 'yellow gravy' might not do justice to the complexity of flavor you get from layering nine spices, some of them whole, with green chilies and simmering them in water before thickening the sauce with milk. British Indian chef Romy Gill called it 'a bowl of golden yellow deliciousness'.
• Veth Tschaman, also known as Vozij Tschaman. This is the rogan josh equivalent.
• Ruwangan Tschaman, cottage cheese in tomato gravy.
• Palak/Haakh Tschaman, cottage cheese prepared in spinach based gravy peppered with Kashmiri ingredients.
• Mith Tschaman, panir with fenugreek.
• Mith Tschaman Ta Niul Kara, panir and fenugreek with green peas.
• Matar Tschaman, turmeric matar paneer. Traditionally, the paneer is meant to be deep fried.
• Torreil Ta Tschaman, ridged gourd with paneer.
• Tschaman Monje Qaliya, kohlrabi with paneer. Used to be made in big degchis on mehendiraat.
• Kanaguchhi Tschaman, Kashmiri morels with paneer in a tangy gravy.
• Gogjee-aare Ta Tschaman, dried turnips with cottage cheese.
• Tschaman Vangan, panir and brinjals.