Kashmiri Chaman Kalia
Kashmiri Chaman Kalia is a delicious Kashmiri dish. Ready in about 40 minutes and serves 4 — a great addition to your daily meals.
40min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then lower the heat and allow it to cool slightly.
2
Shallow fry the paneer cubes in the oil until lightly golden on all sides, then transfer them to a bowl of warm water containing a pinch of asafoetida.
3
In the remaining hot oil, add cumin seeds, green cardamoms, black cardamoms, cinnamon stick, cloves, and a pinch of asafoetida. Sauté until fragrant.
4
Mix the fennel powder, dry ginger powder, and turmeric powder with two tablespoons of water to create a paste, then stir it into the tempered oil for 1 minute.
5
Gradually pour in the milk while stirring continuously on low heat to prevent curdling, and bring the sauce to a gentle simmer.
6
Drain the soaked paneer cubes and gently slide them into the simmering gravy along with salt to taste.
7
Cover the pan and let it simmer on low heat for 10 to 12 minutes so the paneer absorbs the aromatic spiced milk sauce.
8
Finish with a sprinkle of Kashmiri garam masala, stir carefully, and serve hot with steamed Basmati rice.
Ingredients
400g paneer, cut into large cubes
1 cup whole milk
3 tbsp mustard oil
1 tsp fennel powder
1 tsp dry ginger powder
1/2 tsp turmeric powder
4 green cardamoms, lightly crushed
2 black cardamoms
1 inch cinnamon stick
3 cloves
1 pinch asafoetida (hing)
1 tsp cumin seeds
1/2 tsp Kashmiri garam masala
Salt to taste
*This AI-generated recipe may contain inaccuracies.