Paneer Kaliyan


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A famous kashmiri delicacy that leaves one and all desiring for second (and more) helpings!

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Preparation Time:    Cooking Time:     Makes 4 servings
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2 tbsp oil
8 to 10 paneer (cottagte cheese) cubes , 50 mm (2") cubes
1 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
3 tsp powdered fennel seeds (saunf)
1/2 tsp dried ginger (soonth) powder
salt to taste
1/2 cup milk
1 tsp garam masala

  1. Heat the oil in a broad non-stick pan and shallow fry the paneer cubes till they turn golden brown from all sides. Keep aside.
  2. In another kadhai, combine ½ cup of water, turmeric powder, cumin seeds, fennel seeds powder, dry ginger powder and salt and bring to boil.
  3. Add the fried paneer, milk and garam masala, cover with the lid and cook on a medium flame for 5 minutes.
  4. Serve hot.

RECIPE SOURCE : Know Your SpicesBuy this cookbook
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