Kashmiri Chaman kaliya/ Paneer in spicy milk gravy
Author: Suganya Hariharan
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
• 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.
• Add the onion cubes, garlic and ginger into a blender, blend into a smooth paste.
• In a small pan, add oil. Once the oil is hot, add cloves, cardamoms, cinnamon, bay leaf, and cumin seeds.
• When cumin seeds turn brown, add onion garlic ginger paste, add salt to taste.
• When sautéed well for a minute, add turmeric powder, pepper powder, fennel powder, chilli powder and coriander powder. Mix them well.
• Sauté in medium – low heat, till it oozes out little oil.
• Add Paneer pieces, milk, sugar and saffron and cook until the milk starts boiling.
• Once the milk starts bubbling, cook undisturbed until the paneer becomes soft and creamy.
• Have to ensure not to overcook as paneer might melt in the curry. Taste for salt or add if needed.
• 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/