This Kashimiri spin-off of the samewill leave you licking your fingers! A popular dish made during festivals and other auspicious occasions, this one is a perfect side for rice/roti/naans.
To prepare Kashmiri Chaman Kaliya Recipe, cut paneer into long rectangular slices. Soak paneer in milk for about 10 minutes. This is to soften the paneer.
In a Kadai, add ghee. Once the ghee is hot, add cloves, cardamoms, and cumin seeds. If you want, you can crush the spices and add to the ghee.
Cook until the cumin seeds are slightly brownish.
Add milk to the kadai and bring it to boil. Once the milk starts boiling, add turmeric powder, fennel powder, and dry ginger powder. Mix them well.
Reduce the flame. Add paneer pieces and cook until the milk starts boiling.
Once the milk starts bubbling, season with salt and cook undisturbed until the paneer becomes soft and creamy.
Ensure not to overcook as paneer might melt in the curry.Add garam masala powder and give a stir.
Switch off the flame and finish it off with saffron. Serve Kashmiri Chaman Kaliya Recipe warmly with white rice, rotis, and Apple Tamatar Sabzi Recipe.