Chaman Kaliya Recipe (Kashmiri Paneer Curry)

Watch out for small children and pets when frying paneer, which has a tendency to splatter. (Find our picks for the best splatter screens here.)

Ingredients

• 3 Tbsp. mustard seed oil
• 1 lb. 2 oz. paneer, cut into bite-sized pieces
• 8 green cardamom pods
• 4 black cardamom pods
• 4 whole cloves
• 2–3 dried bay leaves
• 1 tsp. brown cumin seeds
• 1½ tsp. ground fennel seed
• 1 tsp. ground ginger
• 1 tsp. ground turmeric
• 1 tsp. fine sea salt
• ½ tsp. asafoetida powder
• 2 hot green chiles, such as bird’s eye, stemmed and halved lengthwise
• 1¼ cup whole milk
• 1 tsp. dried fenugreek leaves
• Steamed basmati rice, to serve

Instructions

• 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 chiles and cook, stirring occasionally, until fragrant, about 1 minute more. Turn the heat up to medium-high, stir in 1¼ 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.