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 sauted 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.
