Recipe: Appetizing Paneer Kalia

Recipe: Appetizing Paneer Kalia Delicious, fresh and tasty.

Paneer Kalia. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. The Paneer Kaliya is a spikily flavoured dish with a succulent texture, which makes it really irresistible! Strong scents of powdered fennel and dry ginger make this dish very different from other paneer based subzis.

Now in the same pan put the cumin seeds, dry red chili and green cardamom.

Next put the ginger and chili paste.

Then add the turmeric, cumin and Kashmiri chili powder.

You can cook Paneer Kalia using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of Paneer Kalia

1. Prepare 250 gm of paneer.

2. You need 1 cup of yogurt.

3. You need 2 spoon of milk.

4. You need 1/2 cup of water.

5. It’s 6 of almonds.

6. It’s 6 of cashew.

7. It’s 6 of raisins.

8. It’s 5 cloves of garlic.

9. It’s 1 of ginger clove.

10. It’s 3 of onions.

11. Prepare 1 spoon of ghee.

12. You need 1 spoon of soya sauce.

13. It’s 2 spoon of coriander powder.

14. Prepare 1 spoon of cuming powder.

15. You need 1 spoon of red chilli powder.

16. You need 1/2 spoon of sugar.

17. You need 2 of gree chilli.

18. It’s of Salt as per taste.

19. Prepare of Few kesar stands.

20. Prepare of Oil for cooking.

Kalia/Qaliya pronounced as "k-li-y" means creamy gravy/sauce.

So Chaman Kalia jointly means Paneer in a creamy gravy.

And the next one is "Laider Chhaman".

Pan fry paneer to a light golden brown; Heat little oil in a thick Bottom Pan or Patila and add bay leaf, cinnamon and cloves, badi elaichi, choti elaichi.

Paneer Kalia step by step

1. Cut the paneer as per your choice then marinate it with salt and yogurt for 1/2 an hour..

2. Now add kesar stands in a warm milk and keep it ready. Soaked the dry fruits for half an hour..

3. Now chopped two onions and keep it handy. Then make a smooth paste of 1 left onion, green chili, ginger, garlic, 3 cashew & almonds..

4. Now in the onion paste, add red chili powder, soya sauce, salt, coriander and cuming powder and mix all. Mixture is ready for cooking..

5. Now in a pan add oil. Once it heat, then fry remaining dry fruits and remove from the pan. Keep it handy for garnish. Then in the same pan fry chopped onions. Fry it till brown in colour..

6. Now 1/2 fried onion keep it side for garnish. Then remaining fried onions which is in the pan, add masala mixture and cook it for 10 to 15 minutes in a low flame. Stir well..

7. Now add marinate paneer on the masala mixture and mix well..

8. Then add half cup water, saffron mild and sugar. Let it cook for some time..

9. Once the gravy becomes thick add 1 spoon ghee on it. Dish is ready to serve. Garnish with fried onions, dry fruits..

Add water to the wok and as it comes to boil, add turmeric powder, cinnamon powder, salt and fennel powder and mix.

Let the gravy boil and reduced a little.

This delicacy is finished off with hints of garam masala and dried rose petals that bring a subtle flavour to this dish.

Add the paneer to the Kashmiri chili and turmeric powder mixture and coat each paneer piece well with it.

Heat ghee in a wide frying pan over medium heat.