Jammu and Kashmir

Chaman kaliya

Name: Chaman kaliya
Total time: 30 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 400 g in thick slabs paneer; 1 1/4 cups milk; 2/3 cup water; 2 tbsp mustard oil; 1 tsp turmeric (ground turmeric); 2 tsp powdered fennel seeds; 1 tsp dry ginger powder (ground ginger); Whole spices, green and black cardamom, cloves, bay leaf; a pinch asafoetida; 1 slit green chilli; Salt, to taste

Paneer simmered in a golden milk gravy with fennel and dry ginger. Kashmiri Pandit comfort.

30 minTime

21 gProtein each

mildSpice

The yellow paneer2 chapters · 1 min read

Make it your way

Grandma's wayPaneer, turmeric, fennel, milk.

The original

391kcalsame

21 gproteinsame

1 gfibresame

30minutessame

Classic chaman kaliya.

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in thick slabs

Milk1¼ cups

Water⅔ cup

Mustard oil2 tbsp

Turmeric (ground turmeric)1 tsp

Fennel seeds2 tsp, powdered

Dry ginger powder (ground ginger)1 tsp

Whole spicesgreen and black cardamom, cloves, bay leaf

Asafoetidaa pinch

Green chilli1, slit

Saltto taste

Method

4 steps

1Heat mustard oil until it smokes and cool slightly. Lightly fry the paneer slabs until golden in spots. Soak them in warm salted water.
2In the same oil, add whole spices and asafoetida, then turmeric mixed with a little water.
3Add water, milk, fennel, dry ginger, green chilli and salt. Bring to a gentle simmer.
4Add the paneer and simmer 8 minutes until the gravy thickens slightly.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jammu and Kashmir

Chaman kaliya

Paneer simmered in a golden milk gravy with fennel and dry ginger. Kashmiri Pandit comfort.

30 minTime

21 gProtein each

mildSpice

The yellow paneer2 chapters · 1 min read

Make it your way

Grandma's wayPaneer, turmeric, fennel, milk.

The original

391kcalsame

21 gproteinsame

1 gfibresame

30minutessame

Classic chaman kaliya.

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in thick slabs

Milk1¼ cups

Water⅔ cup

Mustard oil2 tbsp

Turmeric (ground turmeric)1 tsp

Fennel seeds2 tsp, powdered

Dry ginger powder (ground ginger)1 tsp

Whole spicesgreen and black cardamom, cloves, bay leaf

Asafoetidaa pinch

Green chilli1, slit

Saltto taste

Method

4 steps

1Heat mustard oil until it smokes and cool slightly. Lightly fry the paneer slabs until golden in spots. Soak them in warm salted water.
2In the same oil, add whole spices and asafoetida, then turmeric mixed with a little water.
3Add water, milk, fennel, dry ginger, green chilli and salt. Bring to a gentle simmer.
4Add the paneer and simmer 8 minutes until the gravy thickens slightly.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chaman kaliya

Make it your way

Ingredients

Method

Chaman kaliya

Make it your way

Ingredients

Method

Make it a meal