Peela Paneer

PEELA PANEER (Chamani Kaliya)

Chamani Kaliya sounds lyrical & literally means paneer in a yellow milk gravy. One of the centrepieces of any Kashmiri Pandit feasting menu, this is one dish that is easiest to reproduce in your home kitchen. Succulent blocks of paneer are first fried, then soaked in turmeric water and finally simmered in milk with a handful of spices like elaichi, heeng, jeera and saunf and of course the quintessential turmeric till it all comes together beautifully flavourful and yellow! Best served with steamed rice.

Recipe

Cut paneer in thick cubes : 250 gm
Heat oil in a pan & shallow fry the paneer
In a bowl pour some water & a pinch of turmeric (Haldi)
Soak Paneer pieces in water for 5-7 minutes to maintain the soft texture of the paneer
Meanwhile, pour oil in another pot : 1 big spoon
Roast Asafoetida (Heeng) in the pan
Sauté Cumin (Zeera) seeds: ½ spoon
Sprinkle Turmeric (Haldi) powder: ½ spoon
Pour a glass of water in the pot
Add the spices; Fennel (Saunf) powder: 2 spoons, Ginger (Adrakh) powder: ½ spoon
Mix everything together in low flame
Salt: 1 spoon
Pour Milk in the moderately cool water & add the soaked paneer : 1 cup
Grind 1 Black, 1 Green Cardamom, Garam masala: ½ teaspoon & sprinkle them on the gravy
Cook on low flame for 15-20 minutes
Garnish it with garam masala : ½ teaspoon
Serve it with steamed rice