Allergens in Chaman Qaliya: milk, mustard.
Ingredients
Quantities for 4.
- 400g, cut into 1.5cm thick triangles Paneerchaman is the Kashmiri word for paneer
- 5 tbsp, for frying Mustard Oil
- 250ml full-fat Milk
- 400ml Water
- 1 tsp Turmericthis is what makes it yellow
- 1.5 tbsp Fennel Powder
- 1 tsp Dry Ginger Powder
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 3 green, bruised Cardamom
- 3 Cloves
- 1 stick, 5cm Cinnamon
- 1 Bay Leaf
- 1/2 tsp Black Pepperoptional
- 1 tbsp, to finish Gheeoptional
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cut the paneer thick. Thin slices go leathery in the pan and there is nothing to be done about it afterwards.
- Boil a small pan of lightly salted water and keep it warm. The fried paneer goes straight into it, which is the trick that keeps it soft.
- Pat the paneer dry before frying or the mustard oil will spit.
Method
- Heat the mustard oil until it just smokes, then take it off the flame for 30 seconds to settle.Unsmoked mustard oil tastes raw and sharp, and no amount of simmering fixes it later.
- Fry the paneer in batches over medium heat, 2 minutes a side, to a pale gold, no darker.
- Slip each fried piece into the warm salted water and leave it there while you make the gravy.Five minutes in warm salted water is what turns fried paneer soft again instead of rubbery.
- Pour off all but 3 tbsp of the oil, add the hing, bay leaf, cloves, cinnamon and cardamom and let them crackle for 20 seconds.
- Off the heat, stir in the turmeric, fennel powder and dry ginger.
- Add the water and 1 tsp salt, bring to a boil and let it bubble 5 minutes so the spices lose their raw edge.
- Lower the heat, pour in the milk and let it come back to a bare simmer.Keep it below a boil once the milk is in, or the gravy will split into curds and whey.
- Drain the paneer and slide it in. Simmer 8 minutes, until the gravy is the thickness of pouring cream and pale yellow.
- Finish with the black pepper and the spoon of ghee, and serve with plain rice.
Storage
Keeps 2 days refrigerated; the paneer firms up in the cold, so reheat gently and give it 5 minutes in the hot gravy to soften again.
Nutrition Low estimate
One serving of Chaman Qaliya (268 g) is about 546 calories, or 205 calories per 100 g.
High protein: 21 g a serving, 16% of the calories
| Per serving268 g | Per 100 g | |
|---|---|---|
| Calories | 546 kcal | 205 kcal |
| Protein | 21.2 g | 8 g |
| Carbohydrate | 10.4 g | 4 g |
| of which sugars | 5.6 g | 2 g |
| Fibre | 2.7 g | 1 g |
| Fat | 47.5 g | 18 g |
| of which saturated | 18.2 g | 7 g |
| of which unsaturated | 23.5 g | 9 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.