Paneer Kundan Kaliyan Recipe
Paneer Kundan Kaliyan recipe comes from Awadhi Cuisine where succulent pieces of paneer are cooked in yogurt along with some onions, tomatoes and Indian spices. This Kundan Kaliya is rich and has a royal Nawabi history few nuts and rose petals are added in with the gravy as well as for the garnish. Paneer Kundan Kaliyan is often seen accompanied with plain rice or roti. You can also serve it alongside your favorite Pulao.
Here are few more recipes of Nawabi style to try
- 400 grams Paneer (Homemade Cottage Cheese)
- 1 tablespoon Kashmiri red chilli powder , (adjust)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander (Dhania) Seeds
- 4 Onions , finely chopped
- 1 Tomatoes , finely chopped
- 4 Cardamom (Elaichi) Pods/Seeds
- 1 Bay leaf (tej patta)
- 6 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- Ghee , as needed
- 50 ml Fresh cream
- 3/4 cup Curd (Dahi / Yogurt)
- 2 tablespoons Rose Petals , (dried)
- Salt , as needed
- Coriander (Dhania) Leaves , for Garnish
How to make Paneer Kundan Kaliyan Recipe
To prepare Paneer Kundan Kaliyan Recipe, cut Paneer into thin slices or cubes and collect in a bowl. Add red chili powder and turmeric and mix well.
Heat a little ghee in a pan and shallow fry the paneer cubes and collect aside.
Add remaining ghee in the same pan and add bay leaf, cinnamon, cardamom, cloves and coriander seeds. Saute them for few seconds.
Now add chopped onions and fry till the raw smell goes off and the onions turn translucent.
Add in dried rose petals and chopped tomatoes and fry till they are soft. Saute this mixture for a few minutes.
Add whisked yogurt and garam masala powder to the mixture and mix well. Keep stirring so that the yogurt does not curdle.
Let the curry cook for another few minutes completely done.
Now add the fried paneer cubes and fresh cream to the curry and mix well, without breaking paneer.
Sesaon with salt, garnish with coriander and some more dried rose petals.
Serve Paneer Kundan Kaliyan Recipe hot with roti or rice.
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'