Chaman Qaliya

Paneer in turmeric-milk gravy with fennel and dry ginger. Kashmiri wazwan vegetarian course.

Time 40 min · Serves 5 · 227 kcal · Kashmir Valley, Jammu & Kashmir

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• coriander powder — 1 tsp (ground)
• Garlic — 1 tsp (ground)
• onion — 2 piece (chopped)
• Milk — 100 g (whole)
• Tomato — 2 piece (chopped)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Ginger — 1 tsp (ground)
• Turmeric Powder — 100 g (ground)
• salt (optional) (whole)
• Paneer — 100 g (whole)

Tempering

• oil — 2 tbsp (whole)
• Cumin Seeds — 1 tsp (whole)

Method

1. Wash and prepare all ingredients for Kashmiri Chaman Qaliya. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Add water as needed. Cover and cook on medium flame until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Chaman Qaliya?

227 kcal per plate.

How much cooking time?

40 min — 15 min prep, 25 min cooking.

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