Kashmiri Chaman kaliya/ Paneer in spicy milk gravy
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Paneer – 300gms
  • • Onion – 1 medium sized, cubed
  • • Garlic – 4
  • • Ginger – 1inch
  • • Butter - 1 tbsp
  • • Oil – 2 tbsp
  • • Cardamom – 3
  • • Cloves – 2
  • • Bay leaf – 1
  • • Cinnamon – ½ stick
  • • Cumin seeds – 2 tsp
  • • Fennel seeds powder – 1 tsp
  • • Pepper powder – 1 tsp
  • • Chilli powder – 2 tsp
  • • Turmeric powder – 1 tsp
  • • Coriander powder – 1 tsp
  • • Dry Fenugreek/Methi leaves – 1 tsp, crushed
  • • Milk – 1 cup
  • • Saffron – 1 tsp
  • • Sugar – a pinch
  • • Salt – to taste Garnish:
  • • Paneer – 1 tbsp, grated
  • • Coriander leaves – 1 tbsp, grated
Instructions
  1. • Cut paneer into cubes. Take 1 tbsp of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step). Add the paneer cubes to the water in 10 mins, to make it soft.
  2. • Add the onion cubes, garlic and ginger into a blender, blend into a smooth paste.
  3. • In a small pan, add oil. Once the oil is hot, add cloves, cardamoms, cinnamon, bay leaf, and cumin seeds.
  4. • When cumin seeds turn brown, add onion garlic ginger paste, add salt to taste.
  5. • When sautéed well for a minute, add turmeric powder, pepper powder, fennel powder, chilli powder and coriander powder. Mix them well.
  6. • Sauté in medium – low heat, till it oozes out little oil.
  7. • Add Paneer pieces, milk, sugar and saffron and cook until the milk starts boiling.
  8. • Once the milk starts bubbling, cook undisturbed until the paneer becomes soft and creamy.
  9. • Have to ensure not to overcook as paneer might melt in the curry. Taste for salt or add if needed.
  10. • Switch off the flame and finish it off with grated paneer and coriander leaves.
Recipe by Relish The Bite at https://www.relishthebite.com/kashmiri-chaman-kaliya-paneer-in-spicy-milk-gravy/