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Chaman kaliya

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Paneer cooked in a golden gravy of milk, turmeric, fennel and dry ginger, a classic Kashmiri Pandit dish.

Region: Kashmir valleyOccasion: Everyday and festive meals in Kashmiri Pandit homesTime: 30 minServes: 4Vegetarian

Ingredients

  • 300 g paneer (chaman), cut into large cubes
  • 3 tbsp mustard oil
  • A pinch of hing
  • 4 cloves and 3 green cardamoms
  • 1 tsp turmeric
  • 1½ tsp fennel powder
  • 1 tsp dry ginger powder
  • 1 cup milk
  • ½ cup water
  • Salt to taste
  • ½ tsp garam masala

Method

  1. Shallow-fry the paneer cubes in mustard oil until lightly golden. Soak them in warm water so they stay soft.
  2. In the same oil, add hing, cloves and cardamom.
  3. Add the turmeric, fennel and dry ginger with the water and simmer for 2 minutes.
  4. Add the milk and salt and bring to a gentle boil.
  5. Add the drained paneer and simmer for 8–10 minutes. Sprinkle garam masala and serve with rice.

History

Chaman is the Kashmiri word for paneer. Kaliya refers to the yellow, turmeric-tinted gravy, as against the red gravies coloured with Kashmiri chilli.

Significance

Chaman kaliya is a mainstay of Pandit vegetarian cooking and is served at most festive meals.

Sources