Chaman Qaliya

1. 1

   Step 1

   • a.Prepare the Paneer
   • b.Heat 3 tablespoons of ghee in a pan or kadai over medium heat.
   • c.Add the paneer cubes and shallow-fry them until they turn a light golden brown on all sides, about 4-5 minutes.
   • d.Remove the fried paneer with a slotted spoon and place them in a bowl of warm water. Let them soak for 10 minutes to ensure they stay soft.
   • e.After 10 minutes, drain the water completely and set the paneer aside.
2. 2

   Step 2

   • a.Make the Aromatic Base
   • b.In the same pan, add the remaining 1 tablespoon of ghee. If there isn't enough, add a little more.
   • c.Add the whole spices: green cardamoms, black cardamom, cloves, and cinnamon stick.
   • d.Sauté for about 30-40 seconds until they become fragrant.
3. 3

   Step 3

   • a.Create the Gravy
   • b.Lower the heat and add the powdered spices: hing, turmeric powder, fennel powder, and dry ginger powder. Stir for just 10-15 seconds to prevent them from burning.
   • c.Immediately start pouring the whisked milk into the pan in a slow, steady stream. Stir continuously and vigorously with a whisk or spoon to prevent the milk from curdling.
   • d.Continue stirring until the milk comes to a gentle simmer.
4. 4

   Step 4

   • a.Simmer the Curry
   • b.Once the milk gravy is simmering, add the drained paneer cubes, 1 cup of water, salt, and sugar.
   • c.Stir gently to combine everything.
   • d.Cover the pan and let the curry simmer on low heat for 10-12 minutes. This allows the paneer to absorb the flavors and the gravy to thicken slightly.
5. 5

   Step 5

   • a.Garnish and Serve
   • b.Turn off the heat. Crush the dried mint leaves between your palms and sprinkle over the curry.
   • c.Let it rest for 5 minutes before serving.
   • d.Serve Chaman Qaliya hot with steamed basmati rice or naan.

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