Chaman Kaliya Recipe
About Chaman Kaliya Recipe:
Kaliya, for those untouched by the phenomenon, is a cury which became popular in India due to the Kashmiris. The kaliya doesn't belong to the Indian sub-continent and is actually a reminisce of the Persian Shias. The qaliya was intially prepared as a meaty dish, consisting of mutton dunked in a curry, which was a preferred treat of the Nawabs of Awadh. The dish moved places and came to be known as kundan kaliya, naan kaliya and what not. From each court of the king, it acquired a different taste. The Bengalis also developed a Machher Kaliya. The mutton curry is often spelt as kaliya, qaliya, khaliya or kalia. The chaman kaliya was a vegetarian version of the classic meat dish. It is a creamy cottage cheese curry scented with fennel and cardamom. It is a very aromatic curry that is cooked in milk and flavoured with Kashmiri spices. Pair the side dish with steamed rice or naan and you are going to love every bit of it.
- 15 Ingredients
Ingredients for Chaman Kaliya Recipe
- 250 gram Paneer Cubes
- 1 cup Milk
- As required Asafoetida/ Hing
- 1 teaspoon Cumin seeds
- 1 Nos Black Cardamom, Crushed
- 2 Nos Green Cardamom, Crushed
- 1/2 teaspoon Dry Ginger Powder
- 2 teaspoon Fennel Powder
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Garam Masala
- As required Oil for deep Frying
- 1 tablespoon oil for Curry
- As required Coriander as Garnish
- As required Salt
- 120 milliliter Water
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Chaman Kaliya Recipe
Steps To Prepare
Dice the paneer into 1 inch cubes.
Deep fry the paneer cubes on a slow heat.
Add 1 tbsp oil in a saucepan and sauté all whole spices.
Reduce the heat and add water.
Add powdered spices except garam masala and bring to boil.
Add 1 cup milk and cook for 3 minutes.
Add paneer cubes gently and sprinkle some garam masala on top.
Stir well and bring to boil for another 5 minutes and serve hot.
Storage And Serving Method
Serve the creamy curry with naan and steamed rice.