Paneer Kaliya
by Tarla Dalal

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 .

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Paneer Kaliya recipe - How to make Paneer Kaliya

1 1/2 cups paneer (cottage cheese) cut into cubes
2 tbsp oil
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1 tbsp powdered fennel seeds (saunf)
1/2 tsp dried ginger (soonth) powder
salt to taste
1/2 cup milk
1 tsp garam masala

Method

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.