Paneer Kaliya Recipe - Cottage cheese combined with blanched almonds and chana dal and cooked in fresh indian spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese)(पनीर), Almonds(आलमंड/बादाम)

Cuisine : Indian

Course : Main Course_Veg

Paneer Kaliya

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

You can also find more Main Course_Veg recipes like Aloo Chholay Pie, Parwal Soya Keema, Bharwan Lauki with Kadhi, Olan. Or try out these recipes from Indian like Chicken Pakoda, Dal Khichdi, Motia Palak Pulav, Kachche Kele Ki Tikki.

Paneer Kaliya Recipe - how to make Paneer Kaliya

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (cottage cheese) 1 inch cubes 500 grams

  • Almonds blanched and ground 1 1/2 cups

  • Split Bengal gram (chana dal) 1/4 cup

  • Ghee 1/2 cup

  • Green cardamoms 4

  • Cloves 4

  • Black peppercorns 10

  • Cinnamon 1 inch stick

  • Onions sliced 2 medium

  • Ginger roughly chopped 1 inch stick

  • Coriander seeds 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Milk 1 cup

  • Fresh coriander leaves 2 tablespoons

  • Salt to taste

Method

Step 1

Grind almonds to a fine paste. Grind roasted chana dal to a fine powder. Heat two tablespoons of ghee in a kadai.

Step 2

Crush cardamoms, cloves, peppercorns in a mortar with a pestle and add to the ghee. Add cinnamon, sliced onions and sauté for two to three minutes.

Step 3

Add ginger and coriander seeds to the onions and sauté for a minute more. Take off the heat, cool slightly and grind into a fine paste using little water.

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