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A classic Kashmiri pandit dish featuring golden-fried paneer cubes in a fragrant, milk-based gravy. Flavored with fennel and ginger, this yellow curry is a mild yet aromatic delight, perfect with steamed rice.
For 4 servings
Fry and Soak the Paneer
Prepare the Spice Base
A classic Kashmiri pandit dish featuring golden-fried paneer cubes in a fragrant, milk-based gravy. Flavored with fennel and ginger, this yellow curry is a mild yet aromatic delight, perfect with steamed rice.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 523.96 calories per serving with 22.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Create the Milk Gravy
Simmer and Finish the Curry
Serve
Replace paneer with firm tofu (pressed and cubed) and use a creamy, unsweetened plant-based milk like cashew or almond milk instead of dairy milk. Use a neutral oil instead of ghee.
For an even creamier and richer gravy, stir in 1 tablespoon of fresh cream (malai) or cashew paste during the last minute of cooking.
While traditionally mild, you can add 1-2 slit green chilies along with the whole spices at the beginning for a subtle heat.
Paneer and milk make this dish an excellent source of high-quality protein for muscle repair and calcium for strong bones and teeth.
The key spices, fennel powder and dry ginger powder, are well-known in Ayurveda for their digestive properties, helping to soothe the stomach and prevent bloating.
Ghee is a source of fat-soluble vitamins like A, E, and D, and provides butyric acid, a short-chain fatty acid that supports gut health.
One serving of Chaman Kaliya contains approximately 500-550 calories, primarily from the paneer and ghee. The exact count can vary based on the fat content of the milk and paneer used.
Chaman Kaliya can be part of a balanced diet. It is rich in protein and calcium from paneer and milk, which are essential for bone health and muscle maintenance. However, it is also high in saturated fats from ghee and full-fat dairy, so it should be consumed in moderation.
Curdling is the most common issue with this dish. It usually happens if the milk is added too quickly, the heat is too high, or the milk is cold. To prevent it, always use room temperature milk, add it very slowly to the pan on the lowest heat, and stir continuously until it's fully incorporated.
Yes, you can use a neutral oil like sunflower or canola oil. However, ghee imparts a distinct, nutty aroma and flavor that is traditional to Kashmiri cuisine and highly recommended for this dish.
The classic and best pairing for Chaman Kaliya is hot, fluffy steamed basmati rice. The simple rice perfectly complements the fragrant and creamy gravy.
Store leftover Chaman Kaliya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water if the gravy has thickened too much.
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