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Chaman kaliya (paneer in yellow gravy)
Serves 4 Starters and mains
Ingredients
- 3tbsp mustard oil
- 500g paneer, cut into cubes
- 8 green cardamom pods
- 4 black cardamom pods
- 4 cloves
- 1tsp brown cumin seeds
- 2–3 dried bay leaves
- 1/2tsp asafoetida powder
- 1tsp ground turmeric
- 1tsp ground ginger
- 11/2tsp ground fennel
- 1tsp salt
- 2 whole green chillies, halved lengthways
- 300ml whole milk
- 1tsp dried fenugreek leaves (kasuri methi)
- steamed rice, to serve
Method
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 chillies. Cook, stirring, for 1 minute, then pour in 300ml hot water. Increase the heat and bring to the boil, then 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 before serving with rice.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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