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Chaman Kaliya

Published under: PaneerSide Dish
A simple yet delectable dish from the Kashmiri cuisine.
Chaman Kaliya

Chaman Kaliya is a traditional Kashmiri dish made with paneer and spices. An aromatic dish, it is often served with roti or Kashmiri pulao.

Chaman Kaliya


Chaman Kaliya
5 from 1 vote

Chaman Kaliya Recipe

A simple yet delectable dish from the Kashmiri cuisine.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian, Kashmiri, North Indian
Servings: 2 people

Ingredients for Chaman Kaliya

  • 200g Paneer cubed
  • 1 tbsp Butter
  • 3 Green Cardamom
  • 2 Cloves
  • 1 Bay leaf
  • 1 tsp Cumin Seeds
  • 1 tsp Kashmiri Red Chilli Powder
  • Cinnamon
  • 1 tsp Coriander Powder
  • 1 tsp Fennel Powder
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Fenugreek Powder
  • as per taste Salt
  • 250 ml Milk
  • a pinch Sugar
  • a pinch Saffron Strands
  • to garnish Coriander Leaves
  • as required Oil

For the Onion Paste:

  • 2 Medium Onions
  • 3 Garlic Cloves peeled and coarsely chopped
  • 1/4 cup Water
  • 1 inch Ginger peeled and finely chopped

How to make Chaman Kaliya

  • Heat 1 tsp of oil in a non-stick frying pan over medium flame.
  • Pan-fry the paneer pieces until it is lightly browned all over.
  • Remove and keep aside.
  • To make the onion paste, grind together the onions, garlic, ginger and water to a smooth paste.
  • Keep aside until required.
  • Heat butter with 2 tbsp of oil in a large frying pan over medium flame.
  • Add the cardamom, cloves, bay leaf, cumin seeds and cinnamon.
  • Stir until the seeds start to crackle and brown.
  • Add the ground onion paste and stir well for a minute.
  • Add the Kashmiri red chilli powder, coriander powder, fennel powder, black pepper powder, turmeric powder and fenugreek powder.
  • Mix well and stir for 5 minutes.
  • Reduce flame and add the milk, sugar and saffron strands.
  • Add the fenugreek powder and mix.
  • Now add the paneer and stir gently.
  • Add salt as required and garnish with coriander leaves.
  • Serve as a side dish with roti, naan or rice.

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