Paneer Caldine

Recipe by
Total Time:
40-45 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Paneer caldine is a Goan specialty and hugely relished in the tropical or coastal regions of India. This Goan dish is a great alternative for vegetarians as fish is replaced with paneer, which is an equally great source of protein.

Caldine is a special type of masala which is prepared from some particular spices and condiments. This gives the distinct taste to this curry with overwhelming coastal flavours.

If you are thinking to go to Goa to have this, think again. You can learn to make this flavourful and aromatic delight right at your home with our recipe guide. The dish is served on a bed of rice and looks very pleasing. This traditional Goan specialty is a must try for all tropic lovers.

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  • 250 gms - Paneer
  • 1/2 - Coconut, scraped
  • 1/4 tsp - Cumin seeds
  • 1/2 tsp - Turmeric powder
  • 5-8 - Peppercorns
  • 1 tbsp - Coriander seeds
  • 2 nos - Garlic flakes
  • A big pinch raw rice
  • Marble sized ball of tamarind
  • 2 - Green chillies, slit
  • 1 medium - Onion
  • Salt to taste
  • 1 litre - Warm water

How to Make Paneer Caldine

  • Grind the coconut with cumin seeds, coriander seeds, peppercorns, garlic, raw rice, tamarind with little warm water and extract about a cup of thick juice.
  • Strain it and keep separate.
  • This is called Caldine masala.
  • Repeat this process 2-3 times to get more extract from the mixture.
  • After that throw the mixture.
  • Cut the paneer in cubes and fry them till they become light brown.
  • Dip the paneer cubes in luke warm water with turmeric powder for 30 minutes.
  • Slice and fry the onions in a little oil and add the extract and the slit green chillies.
  • Bring it to a boil and add paneer with little salt.
  • Cook till the gravy get thick.
  • You can make vegetable caldine by using vegetable in place of paneer.
  • Garnish with slit green chillies and coriander leaves.
  • Serve hot with rice or tawa roti.