A easy but delectable dish from the Kashmiri delicacies.
Chaman Kaliya is a standard Kashmiri dish made with paneer and spices. An fragrant dish, it’s usually served with roti or Kashmiri pulao.
Chaman Kaliya Recipe
A easy but delectable dish from the Kashmiri delicacies.
Servings: 2 folks
Elements for Chaman Kaliya
- 200g Paneer cubed
- 1 tbsp Butter
- 3 Inexperienced Cardamom
- 2 Cloves
- 1 Bay leaf
- 1 tsp Cumin Seeds
- 1 tsp Kashmiri Crimson Chilli Powder
- Cinnamon
- 1 tsp Coriander Powder
- 1 tsp Fennel Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Fenugreek Powder
- as per style Salt
- 250 ml Milk
- a pinch Sugar
- a pinch Saffron Strands
- to garnish Coriander Leaves
- as required Oil
For the Onion Paste:
- 2 Medium Onions
- 3 Garlic Cloves peeled and coarsely chopped
- 1/4 cup Water
- 1 inch Ginger peeled and finely chopped
The way to make Chaman Kaliya
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Warmth 1 tsp of oil in a non-stick frying pan over medium flame.
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Pan-fry the paneer items till it’s evenly browned throughout.
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Take away and hold apart.
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To make the onion paste, grind collectively the onions, garlic, ginger and water to a clean paste.
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Preserve apart till required.
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Warmth butter with 2 tbsp of oil in a big frying pan over medium flame.
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Add the cardamom, cloves, bay leaf, cumin seeds and cinnamon.
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Stir till the seeds begin to crackle and brown.
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Add the bottom onion paste and stir properly for a minute.
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Add the Kashmiri purple chilli powder, coriander powder, fennel powder, black pepper powder, turmeric powder and fenugreek powder.
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Combine properly and stir for five minutes.
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Scale back flame and add the milk, sugar and saffron strands.
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Add the fenugreek powder and blend.
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Now add the paneer and stir gently.
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Add salt as required and garnish with coriander leaves.
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Function a aspect dish with roti, naan or rice.
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