Chaman Kaliya - Kashmiri Pandit Paneer Recipe

Chaman Kaliya - Kashmiri Pandit Paneer Recipe

     Kashmiri Pandit cuisine is one of the two culinary pillars of Jammu & Kashmir. The Valley is home to variety of exotic spices and local produce that is used in a variety of unique ways. Kashmiri Pandits are one of the few Brahmin communites who consume meat. Mutton takes centre stage in any spread and rice is the perfect accompaniment for every dish. When it comes to use of spices, saffron is truly the king. Apart from that asafoetida and ginger powder are used intead of onions and garlic to give that extra kick of flavours to the food. For vegetarians, a dish that stands out is Chaman Kaliya. It is Paneer (Cottage Cheese) cooked in aromatic spices and served with rice. Check out home chef Ankur's recipe to make this delicious dish at home!

INGREDIENTS:

• 500 gms Fresh Cottage Cheese (Paneer)
• 150 ml Milk
• 3 tsp Aniseed (Saunf) Powder
• 1 tsp Ginger Powder 
• 1 tsp Turmeric Powder
• ½ tsp Cumin Seeds
• ½ Cinnamon Powder
• 5 Green Cardamoms 
• 3-4 Bay leaves
• Pinch of Asafoetida (Hing)
• 4 tsp Mustard Oil
• ½ tsp Garam Masala 
• ½ tsp Cumin Powder
• Salt as per taste
• 750 ml (2 glasses) Water

METHOD:

1. Cut the paneer in cubes.

2. Heat oil in a pan and golden fry the paneer. After frying, put the paneer in a bowl filled with water.

3. Heat mustard oil in a pan. Add a pinch of asafoetida, turmeric powder and cumin seeds. Wait for cumin seeds to crackle. Add the paneer and water

4. Add aniseed powder, ginger powder and cardamoms, bay leaves and salt as per taste. Cover with a lid and bring to boil.

5. When the volume is reduced to half, add milk and continue boiling.

6. After 5 minutes, add cinnamon powder, garam masala and cumin powder. Cover with a lid and cook for 5 more minutes

7. Serve hot with freshly cooked rice.

                                                                                                                                        EnjoyFood!