Fall in love with this Kashmiri Paneer Kaliya recipe, a golden-hued curry that stands out with its creamy, mildly spiced flavors. Perfect for family meals, festive occasions, or fasting days, this paneer delight brings warmth and elegance to your plate.

In this authentic Kashmiri paneer kaliya recipe, you’ll discover how turmeric, aromatic spices, and milk work together for a mouthwatering experience. Let’s dive into this easy, fragrant dish that’s sure to be your next favorite!

Golden Kashmiri Paneer Kaliya Recipe

Recipe by Gaurav Gupta

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 300 g paneer (cubed)

• 2 tbsp mustard oil

• 1 tbsp cumin seeds

• 2 tsp fennel seeds (or 1 ½ tsp ground fennel)

• 1 tsp turmeric powder

• ½ tsp asafoetida (hing)

• 4 cloves

• 2 bay leaves

• 8–9 green cardamom pods

• 4 black cardamoms

• 2–3 green chillies, slit

• 4–5 strands saffron

• 5 cups of water

• 1 cup whole milk (plus extra if desired)

• Salt, to taste

• 1 tbsp dried fenugreek leaves (kasuri methi)

• Fresh coriander for garnish

Step-by-Step Instructions

• Prep and Toast Paneer: Heat mustard oil until smoking. Add paneer cubes, pan‑fry until golden and transfer to a plate.
• Spice Infusion: In the same pan, add cumin, bay leaves, cardamoms, cloves, black cardamoms. Stir until fragrant.
• Build the Gravy: Pour in water; add turmeric, salt, asafoetida. Bring to a boil, then reduce to simmer until slightly thickened.
• Reintroduce Paneer: Add fried paneer and slit green chillies. Cook gently until paneer softens and flavors infuse.
• Enrich with Milk & Saffron: Stir in milk and saffron strands. Simmer a few minutes until gravy is creamy and coats paneer.
• Final Touches: Add dried fenugreek leaves; turn off heat. Garnish with fresh coriander.
• Serve: Best enjoyed with steamed basmati rice, Kashmiri naan, or jeera rice.

Tips & Tricks for Perfect Paneer Kaliya

• Bright color: Don’t skimp on turmeric—aim for a sunny yellow curry.
• No onion/garlic? This gravy is ideal for fasting or Kashmiri Pandit traditions.
• Paneer texture: Fry over medium heat; avoid burning.
• Saffron bloom: Soak saffron strands in warm milk to release more aroma.
• Milk consistency: Use whole milk for creaminess without heaviness.
• Spice mildness: Omit black cardamom and cloves for a lighter flavor.

Nutritional Benefits

• Protein-rich paneer: Supports muscle repair and satiety.
• Bone-friendly calcium: Milk and paneer strengthen bones.
• Anti-inflammatory turmeric: Known for gut soothers and antioxidants.
• Gut-friendly spices: Asafoetida, fennel, and cumin aid digestion.
• Light and wholesome: No heavy cream; healthy fats from mustard oil.

Frequently Asked Questions (FAQ)

• Q: Can I skip frying the paneer?

A: Yes! Simply soak paneer in turmeric water and add it directly to the gravy.

• Q: Is this suitable for Navratri or fasting days?

A: Absolutely—it’s no onion/garlic and uses sattvic spices.

• Q: How do I adjust the spice level?

A: Use fewer chillies and omit black cardamom for a milder flavor.

• Q: Can I make it in a pressure cooker or Instant Pot?

A: Yes. Add milk and saffron after pressure release.

• Q: What side dishes pair well?

A: Steamed rice, Kashmiri pulao, soft naan, or cucumber raita.

Conclusion

This best Kashmiri Paneer Kaliya recipe is a culinary gem—flavorful yet light, traditional yet effortless. Whether for a family dinner, festive feast, or fasting-day treat, it’s bound to impress.