by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 7670 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.
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