Chaman Qaliya
Golden fried paneer cubes simmered in a mildly spiced, saffron and turmeric-tinted yellow gravy, a beloved Kashmiri Pandit vegetarian dish.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Kadai
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 25 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 16 g
- calories
- 320 kcal
Instructions
- 1
Heat the mustard oil and deep-fry the paneer cubes until golden. Soak them briefly in warm water to keep them soft.
- 2
In the same hot oil, sizzle the asafoetida and cardamom.
- 3
Add the turmeric powder and stir briefly.
- 4
Whisk the curd until smooth. Take the pan off the heat and stir in the curd continuously.
- 5
Put the pan back on low heat. Add the fennel powder, salt, and a little water to make a gravy.
- 6
Stir in the saffron-infused milk for colour and aroma.
- 7
Drain the paneer and add it to the gravy. Simmer gently for 8-10 minutes.
- 8
Serve hot with rice.
Chef's tips
Soaking the fried paneer in warm water keeps it soft and helps it absorb the gravy. Keep the heat low once you add the curd.
Ingredient substitutions
- paneer → firm tofu for a vegan version, using oil instead of ghee throughout
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on low flame.
Common mistakes to avoid
- •Skipping the warm water soak, which leaves the paneer tough and chewy.
Serving suggestions
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