by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 6898 times
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.
Moreover, the texture also gets a bit different because the paneer is sautéed separately, before adding it to the spice mixture.
Half a cup of milk is essential to balance the texture of the gravy and also to bring the spiciness down to a level that will please your taste buds.
Serve this subzi with Kashmiri Roti and Kashmiri Fresh Fruit Rice .
- Heat the oil in a broad non-stick pan, add the paneer and sauté on a medium flame for 4 minutes. Keep aside.
- Combine the turmeric powder, cumin seeds, fennel seeds powder, dry ginger powder, salt and ½ cup of water in a non-stick kadhai, mix well and boil on a medium flame for 2 minutes, while stirring occasionally.
- Add the sautéed paneer, milk and garam masala, mix well and cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Serve immediately.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.