Ingredients

• 1/2 kg - paneer
• 250 g - curds
• 1 tbsp - rice flour
• 3 tbsp - mustard oil
• 1/2 tsp - asafoetida powder
• 2 or 3 - cloves
• 1 tsp - pepper powder
• 1/2 tsp - turmeric powder
• 2 cups - water
• 1 tsp - coriander powder
• 1 tsp - dry ginger powder (saunth)
• 1 tsp - fennel powder
• 1 tsp - cumin seed powder
• mustard oil for deep frying
• 2 tbsp - finely chopped coriander leaves
• salt to taste

How to Make Paneer kaliya

• Cut the paneer into 2 inch rectangular pieces. Deep fry the paneer in oil and keep it aside.
• Heat 3 tbsp of oil in a kadai. Add asafoetida powder, cloves, pepper powder and turmeric powder to it.
• Saute for 2-3 seconds.
• Immediately add water and mix.
• Once the water begins to boil, add the fried paneer.
• Add coriander powder, dry ginger powder, fennel powder, cumin seed powder and salt.
• Mix it well.
• Beat the curds and add rice flour to it.
• Mix it well and add it to the boiling water.
• Keep stirring continuously to prevent curdling.
• Cover and let it simmer for 5 minutes.
• Garnish with finely chopped coriander leaves.