Kashmiri Chaman Kaliya | Paneer in Spiced Milk Gravy

Kashmiri Chaman Kaliya – Kashmiri milk based gravy prepared with fresh Paneer cubes with mild spices

Hi there! Somehow, I have been attracted to Kashmiri cuisine and have been trying out their mild flavor dishes in my kitchen now and then. Most of their dishes are prepared with flavorful spices, yogurt, and milk. Cottage Cheese/Paneer is my to-go ingredient for preparing dishes when I have unexpected guests at home. Since then I started experimenting Kashmiri cuisines, I wanted to prepare Chaman Kaliya – Curry prepared with fresh cottage cheese with milk and mild spices. We never use milk as the main ingredient in the preparation of curries. Hence, I was skeptical as for how would it taste. I was proved wrong. The curry tasted heavenly with cardamom and fennel powder. Here it goes…

Chaman Kaliya is a flavorful Kashmiri delicacy prepared by cooking fresh paneer cubes in milk flavored with cardamom and fennel powder. The curry is rich and creamy in texture with mild spices. Though Kashmiris are known for their meat dishes, this vegetarian delicacy is not an exception to their gastronomical delight with the right amount of spices and flavor. If you ever wondered as for how cottage cheese would taste without any strong and bold spices, then you should try this Chaman Kaliya. One will be completely bowled by its mild taste, creamy texture and flavors filled in your kitchen. Prepare this chaman kaliya and serve with plain white rice.

Ingredients:

1 cup of Paneer/Cottage Cheese (cubed or cut into rectangular pieces)
2 cup Milk
1 tablespoon Ghee
3-4 Cloves
3-4 Green Cardamoms
1 teaspoon Cumin Seeds
½ teaspoon Turmeric Powder
2 teaspoon Fennel powder
½ teaspoon Dry Ginger Powder
½ teaspoon Garam Masala
½ teaspoon Salt
Pinch of Saffron

Method:

Cut Paneer into long rectangular slices. Soak Paneer in milk for about 10 minutes. This is to soften the paneer
In a small Kadal, add ghee. Once the ghee is hot, add cloves, cardamoms, and cumin seeds. If you want, you can crush the spices and add to the ghee.
Cook until the cumin seeds are lightly brownish.
Add milk to the kadai and bring it to boil. Once the milk starts boiling, add turmeric powder, fennel powder, and dry ginger powder. Mix them well.
Reduce the flame. Add Paneer pieces and cook until the milk starts boiling.
Once the milk starts bubbling, season with salt and cook undisturbed until the paneer becomes soft and creamy.
Ensure not to overcook as paneer might melt in the curry.
Add garam masala powder and give a stir.
Switch off the flame and finish it off with saffron. Serve chaman kaliya warmly with rice or roti.