Subj : Soups & Stews - 10
To   : All
From : Dave Drum
Date : Thu Oct 19 2023 15:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chaman Kaliya (Kashmiri Paneer Curry W/Cardamom & Turmeri
 Categories: Cheese, Herbs, Chilies, Dairy, Rice
      Yield: 3 servings
 
      3 tb Mustard seed oil
     18 oz Paneer; in bite-size pieces
      8    Green cardamom pods
      4    Black cardamom pods
      4    Whole cloves
      3    Dried bay leaves
      1 ts Brown cumin seeds
  1 1/2 ts Ground fennel seed
      1 ts Ground ginger
      1 ts Ground turmeric
      1 ts Fine sea salt
    1/2 ts Asafoetida powder
      2    Hot green chilies; stemmed,
           - halved lengthwise
  1 1/4 c  Whole milk
      1 ts Dried fenugreek leaves
           Steamed basmati rice; to
           - serve
 
  To a large, deep pan set over medium heat, add the
  mustard oil; once it is hot and shimmering, add the
  paneer, and cook, turning occasionally, until light
  brown all over 6-8 minutes. Using a slotted spoon or
  tongs, transfer the browned cheese to a plate and set
  aside. To the same pot, add the green and black
  cardamom, cloves, bay leaves, and cumin, and bay leaves
  and cook, stirring frequently, just until fragrant,
  about 1 minute. Add the fennel, ginger, turmeric, salt,
  asafoetida, and chilies and cook, stirring occasionally,
  until fragrant, about 1 minute more. Turn the heat up to
  medium-high, stir in 1 1/4 cups of hot water, and bring to
  a boil. Turn the heat down to medium-low, add the
  reserved paneer, and cook at a simmer for 3 minutes.
  Stir in the milk, and continue cooking until the gravy
  thickens slightly, 5_6 minutes.
  
  Stir in the fenugreek leaves, remove from the heat, and
  serve hot, with steamed basmati rice.
  
  By Romy Gill
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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