Paneer kaliya

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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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.

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