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Yellow Paneer

Yellow paneer which means Chaman Kaliya in Kashmiri is one of the centrepieces of any Kashmiri Pandit feasting menu. Succulent blocks of paneer are first fried, then soaked in turmeric water and finally simmered in milk with a handful of spices like elaichi, heeng, jeera and saunf. This is best served with steamed rice.

Yellow Paneer

INGREDIENTS

Serves: 2-4

  • Paneer

  • Oil, for frying

  • Ghee

  • Milk

  • Cinnamon Stick

  • Cloves

  • Bay Leaf

  • Black Pepper

  • Black Cardamom

  • Green Cardamom

  • Turmeric Powder

  • Fennel Powder

  • Ginger Powder

  • Coriander Powder

  • Asafetida Powder

  • Garam Masala Powder

  • Kasuri Methi

  • Salt

  • Water

200 gms

1 cup

1 tbsp

½ cup

1

2

1

2-3

1

3

1½ tsp

2 tsp

½ tsp

¼ tsp

A pinch

½ tbsp

½ tsp

To taste

2 cups

RECIPE

STEP 01

Cut the paneer in rectangles or cubes.

STEP 02

Heat oil in a pan and fry the paneer till golden.​

STEP 03

Heat 2 tablespoon oil in a pressure cooker. Add a pinch of asafetida, cinnamon, bay leaf, black and green cardamom, black pepper, cloves and cumin seeds. Saute it. Once done add 2 cups of water to it.

STEP 04

Add turmeric, fennel powder, ginger powder and salt to your taste. Bring it to a boil. Once boiled, add fried paneer and steam cook it. After 2-3 whistles open the lid.

STEP 05

To this add milk and garam masala. Keep cooking until gravy thickens.

STEP 06

Heat ghee in a small pan. To this add coriander powder and hand crushed kasuri methi. Pour it on the dish.

STEP 07

Serve it hot.

Sprinkling salt on food in pan
Mom's Cooking Secret
  • Deep fry till golden on both sides and put it in water.
  • When ready, add half cup of milk and allow it to boil for some time on low flame to give good color.​
  • Before serving heat 2 tablespoon ghee, add couple of pinches of cumin seed and a pinch of coriander powder along with some crushed kasuri methi and pour on the dish.
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