MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chaman Kaliya (Kashmiri Paneer Curry w/Cardamom & Turmeri
Categories: Cheese, Chilies, Herbs, Dairy, Rice
Yield: 3 servings
3 tb Mustard seed oil
18 oz Paneer; in bite-sized
- pieces
8 Green cardamom pods
4 Black cardamom pods
4 Whole cloves
3 Dried bay leaves
1 ts Brown cumin seeds
1 1/2 ts Ground fennel seed
1 ts Ground ginger
1 ts Ground turmeric
1 ts Fine sea salt
1/2 ts Asafoetida powder
2 Hot green chilies; stemmed,
- halved lengthwise
1 1/4 c Whole milk
1 ts Dried fenugreek leaves
Steamed basmati rice; to
- serve
To a large, deep pan set over medium heat, add the
mustard oil; once it is hot and shimmering, add the
paneer, and cook, turning occasionally, until light
brown all over 6-8 minutes. Using a slotted spoon or
tongs, transfer the browned cheese to a plate and set
aside. To the same pot, add the green and black
cardamom, cloves, bay leaves, and cumin, and bay leaves
and cook, stirring frequently, just until fragrant,
about 1 minute. Add the fennel, ginger, turmeric, salt,
asafoetida, and chilies and cook, stirring occasionally,
until fragrant, about 1 minute more. Turn the heat up to
medium-high, stir in 1 1/4 cups of hot water, and bring to
a boil. Turn the heat down to medium-low, add the
reserved paneer, and cook at a simmer for 3 minutes.
Stir in the milk, and continue cooking until the gravy
thickens slightly, 5-6 minutes.
Stir in the fenugreek leaves, remove from the heat, and
serve hot, with steamed basmati rice.
By: Romy Gill
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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