Paneer in Yellow Gravy - Chaman Kaliya

by Romy Gill, featured in On The Himalayan Trail

Published by Hardie Grant

Introduction

When I was travelling in Kashmir, many restaurants, hotels and home cooks were using paneer and cooking it in ways I wasn’t used to. This particular recipe was inspired by my friends Amit and Prateek’s parents, whom I met when they were visiting Kashmir. I had never eaten paneer this way before. This beautiful, tasty bowl of yellow sunshine is so good that you will be going back for seconds. A simple yet delectable dish.

As featured in

On The Himalayan Trail

Image of Romy Gill's Chaman Kaliya - Paneer in Yellow Gravy — Photo by Matt Russell

Ingredients

Serves: 4

Metric Cups

3 tablespoons mustard oil
500 grams paneer (cut into cubes)
8 green cardamom pods
4 black cardamon pods
4 cloves
1 teaspoon brown cumin seeds
2 - 3 dried bay leaves
½ teaspoon asafoetida powder
1 teaspoon ground turmeric
1 teaspoon ground ginger
1½ teaspoons ground fennel
1 teaspoon salt
2 whole green chillies (halved lengthways)
300 millilitres hot water
300 millilitres full fat milk
1 teaspoon dried fenugreek leaves (kasuri methi)
steamed rice (to serve)

3 tablespoons mustard oil
1 lb 2 ounces paneer (cut into cubes)
8 green cardamom pods
4 black cardamon pods
4 cloves
1 teaspoon brown cumin seeds
2 - 3 dried bay leaves
½ teaspoon asafoetida powder
1 teaspoon ground turmeric
1 teaspoon ground ginger
1½ teaspoons ground fennel
1 teaspoon salt
2 whole green chiles (halved lengthways)
1¼ cups hot water
1¼ cups whole milk
1 teaspoon dried fenugreek leaves (kasuri methi)
steamed rice (to serve)

Method

Paneer in Yellow Gravy - Chaman Kaliya is a guest recipe by Romy Gill so we are not able to answer questions regarding this recipe

Heat the oil in a large pan over a medium heat.
Add the paneer and fry until light brown on all sides. Remove from the pan and set aside.
Add all the whole spices and bay leaves to the pan and cook for 1 minute, then add the asafoetida, turmeric, ginger, fennel, salt and halved chillies. Cook, stirring, for 1 minute, then pour in the hot water.
Increase the heat and bring to the boil.
Now reduce the heat back to medium, add the fried paneer and cook for 3 minutes.
Pour in the milk and cook for a further 5–6 minutes until the gravy thickens. Mix through the dried fenugreek leaves and remove from the heat.
Serve with rice.

Heat the oil in a large pan over a medium heat.
Add the paneer and fry until light brown on all sides. Remove from the pan and set aside.
Add all the whole spices and bay leaves to the pan and cook for 1 minute, then add the asafoetida, turmeric, ginger, fennel, salt and halved chillies. Cook, stirring, for 1 minute, then pour in the hot water.
Increase the heat and bring to the boil.
Now reduce the heat back to medium, add the fried paneer and cook for 3 minutes.
Pour in the milk and cook for a further 5–6 minutes until the gravy thickens. Mix through the dried fenugreek leaves and remove from the heat.
Serve with rice.