Chaman Kaliya - Paneer Kaliya
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 1 lb. Paneer (Homemade Preferable) cut into Cubes
- Mustard oil or any refined oil
- 4 Saffron strands
- 1 Bay leaf (tej patta)
- 2 Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- ½ cup Milk
- 4 cups Water
- 2 tsp Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 3 tsp Fennel Powder
- 1tsp. ginger powder
- Salt to taste
- 1 teaspoon Cardamom Powder (Elaichi)
- 4 green cardamom or Elaichi
- 2 black Cardamom
- Coriander (Dhania) Leaves for garnish
METHOD
- Cut Paneer in to small 1” cubes.
- Pan fry paneer to a light golden brown
- Heat little oil in a thick Bottom Pan or Patila and add bay leaf, cinnamon and cloves, badi elaichi, choti elaichi.
- Add water to the wok and as it comes to boil, add turmeric powder, cinnamon powder, salt and fennel powder and mix.
- Let the gravy boil and reduced a little. Now add paneer pieces and cook till paneer turns soft and the curry starts to thicken.
- Add 1/2 cup of whole fat milk and saffron, stir well and cook till required consistency.
- Now add cardamom powder and turn off the gas.
- Garnish Kashmiri Style Chaman with fresh chopped coriander and it is ready to be served.
RECIPE REVIEWS
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Sweety Raina
Dear Reena Mam, tried Chaman Kaliya today & came out excellent. My family & kids loved it. Your website is awesome, easy & step by step.
