Kashmiri Paneer Kaliya is a rich and aromatic curry made without onion or tomato, perfect for pairing with naan, roti, or steamed rice. This traditional Kashmiri dish is creamy, mildly spiced, and ideal for kids and adults alike.
Ingredients:
- 300 gms Paneer cubes
- 2 tbsp Mustard oil
- 1 tbsp Cumin seeds
- 1 tsp Turmeric powder
- 2 tsp Fennel seeds
- ½ tsp Hing (asafoetida)
- 4 Cloves
- 2 Bay leaves
- 8-9 Green cardamom
- 4 Black cardamom
- 2 Green chilies, sliced
- 4-5 Saffron strands
- 5 cups Water
- 1 cup Milk
- Salt to taste
- 1 tbsp Dried fenugreek leaves (Kasuri methi)
Method:
- Heat mustard oil in a pan and lightly fry the paneer cubes until golden brown. Remove and keep aside.
- In the same pan, add cumin seeds, bay leaves, green cardamom, black cardamom, green chilies, and cloves, and stir until fragrant.
- Pour in water and bring to a boil. Add turmeric powder, salt, and hing. Mix well for a uniform gravy.
- Let the gravy simmer until it reduces slightly, then return paneer cubes to the pan. Cook until the paneer softens and the curry thickens.
- Stir in milk and add saffron strands. Cook for a few minutes until the gravy comes to a gentle boil. Adjust seasoning as needed and sprinkle crushed fenugreek leaves on top.
- Turn off the heat and garnish with fresh coriander leaves. Serve hot with flatbreads or rice.
