Kashmiri Style Chaman Recipe-Qaliya Cottage Cheese Curry
A creamy cottage cheese curry scented with fennel and cardamom. It is very aromatic curry that is cooked in milk and flavoured with Kashmiri spices. It will make a perfect vegetarian side dish that can go along with steamed rice and naan.
Chaman Qaliya is a creamy cottage cheese curry scented with fennel and cardamom that belongs to Kashmiri Cuisine. An aromatic curry that is cooked in milk and flavoured with Kashmiri spices is a perfect vegetarian side dish commonly served on special occasions in the valley.
The Kashmiris mostly rely on non vegetarian food , expect the pandits. The vegetarians have a very few options left. They mostly eat Lotus stem, Potatoes or Paneer. Hence the Kashmiri cuisine carries a variety of Paneer dishes out of which one most exotic curry is Chaman Qaliya. The lemon yellow coloured gravy is slow cooked with paneer and gets it's exotic colour by adding saffron and turmeric. The curry is easy to cook and has mild flavours. Healthy and very appetizing as well.
Serve Kashmiri Style Chaman Recipe with Kashmiri Kesar Pulao or Homemade Butter Naan for a nice lunch.
If you like this recipe, you can also try other Paneer recipes such as :
20 M
25 M
45 M
4 Servings
Ingredients
- 500 grams Paneer (Homemade Cottage Cheese) , cut into 1
- Mustard oil , or refined oil as required
- 2 to 3 Saffron strands
- 1 Bay leaf (tej patta)
- 1 Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 1 cup Milk
- 6 cups Water
- 2 tablespoons Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 3 tablespoons Fennel Powder
- Salt , to taste
- 1 teaspoon Cardamom Powder (Elaichi)
- Coriander (Dhania) Leaves , for garnish
How to make Kashmiri Style Chaman Recipe-Qaliya Cottage Cheese Curry
To begin making the Kashmiri Style Chaman Recipe, firstly heat oil in a wok/kadai and add bay leaf, cinnamon and cloves.
Add water to the wok and as it comes to boil, add turmeric powder, cinnamon powder, salt and fennel powder and mix.
Let the gravy boil and reduced a little. Now add paneer pieces and cook till paneer turns soft and the curry starts to thicken.
Add 1 cup of whole fat milk and saffron, stir well and cook till required consistency.
Now add cardamom powder and turn off the gas.
Garnish Kashmiri Style Chaman with fresh chopped coriander and it is ready to be served.
Serve Kashmiri Style Chaman Recipe with Kashmiri Kesar Pulao or Homemade Butter Naan for a nice lunch.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
