Chaman Kaliyan 
A marvellous Paneer dish from Kashmir .

Full of flavours , aromatic. Simple n very very Satvik. I loved it and I’m sure y’all will too . The paneer was super soft almost makhmali . 

Recipe adapted from the Internet 
250 gms Paneer

2 tbsp mustard oil/ ghee to fry the paneer

1 black cardamom peeled and crushed 

2 green cardamoms peeled n crushed

1 bay leaf

1/4 tsp turmeric pwd 

1/4 tsp saunth 

1 tsp fennel( saunf) pwd 

1cm of cinnamon / pinch of cinnamon pwd 

A small pinch of asafoetida ( hing)

1/2 tsp jeera

A pinch of saffron

1/2 cup milk

3/4 Chaman Kaliyan 
A marvellous Paneer dish from Kashmir .

Full of flavours , aromatic. Simple n very very Satvik. I loved it and I’m sure y’all will too . 

Recipe adapted from the Internet 
250 gms Paneer

2 tbsp mustard oil/ ghee to fry the paneer

1 black cardamom peeled and crushed 

2 green cardamoms peeled n crushed

1 bay leaf

1/4 tsp turmeric pwd 

1/4 tsp saunth 

1 tsp fennel( saunf) pwd 

1cm of cinnamon / pinch of cinnamon pwd 

A small pinch of asafoetida ( hing)

1/2 tsp jeera

A pinch of saffron

1/3 cup milk

3/4 cup water 

Cold water to soak the paneer
One recipe suggested frying the paneer a day in advance and soaking it in cold water .

But I fried and soaked it for about 2 hours in very cold water before making it .

Mix the spices in 1 cups of water add the milk . Keep aside. ( reserve the saffron )
Fifteen mins before serving. Slide all the fried and drained paneer in the flavoured mixture of water and milk . Bring it to a boil. Simmer for about 15 mins till the gray is a bit thickish. Mix in the saffron. Serve with rice. 
One recipe suggested frying the paneer a day in advance and soaking it in cold water .
But I fried and soaked it for about 2 hours in very cold water before making it .
Mix the spices in 3/4 cup of water add the milk . Keep aside. ( reserve the saffron )

Fifteen mins before serving. Slide all the fried and drained paneer in the flavoured mixture of water and milk . Bring it to a boil. Simmer for about 15 mins till the gray is a bit thickish. Mix in the saffron. Serve with rice. 

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