Chaman Qaliyan - A Kashmiri Paneer Recipe for Ramadan
Aruna
Chaman Qaliyan (also spelt as Chaman Kaliyan) is a wonderfully fragrant and mild paneer dish from that paradise on earth; Kashmir! The fennel, dry ginger and saffron give it a flavour that is quite remarkable.
to 1/4 cup water, add the turmeric, fennel powder and dry ginger powder.
Mix well.
Set aside.
Making the Chaman Qaliyan
In a wok or kadai, heat the mustard oil to smoking point. The mustard oil should become colourless.
Turn down the heat and let the oil cool a bit. If the oil does not cool the whole spices will burn.
Add the cumin, cloves, cinnamon, green cardamom, and bay leaves.
Stir-fry for a few seconds.
Add the water with the spice powders.
Bring to a gentle simmer.
Turn the heat to low.
Add 1 cup milk and the milk that the paneer is soaked in. Do not add the paneer at this stage.
Over low heat, simmer the milk for about 5 to 7 minutes.
Now add the paneer pieces.
Over low heat, let the paneer cook in simmering milk till the milk thickens a bit.
Turn off the heat.
Cover and let the Chaman Qaliyan rest for about 10 minutes.
Serve warm with rotis or even rice.
Notes
If you do not have mustard oil, use ghee.If your paneer is very fresh or homemade, do not soak it too much in milk or then cook it too much. It may disintegrate.I have made this with fennel instead of fennel powder and it tastes just as good. If you are using whole fennel, add it to the oil/ghee.
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!