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Home-cooked Recipes

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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
Ingredients
  • Paneer
  • Oil
  • Water
  • Fennel powder (Saunf powder)
  • Turmeric (Haldi)
  • Asafoetida (Heeng)
  • Cumin seeds (Zeera)​
  • Ginger powder (Adrakh powder)
  • Salt (Namak)
  • Milk
  • Black cardamom (Badi Elaichi)
  • Green cardamom (Elaichi)
  • Garam masala
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