Kashmiri Cuisine: Kashmir is known for many things its beauty, landscape, the traditional arts, handicrafts and sometimes it makes the news for the wrong reasons too.
Kashmiri food is very much a part of the great things about Kashmir. Two very distinct communities, the Hindu Pandits and Muslims having very different food palettes have made Kashmiri cuisine what it is today.
Famous Chef, Romy Gill has put her own spin on this recipe. Kashmiri Hindus are pure vegetarian and dont even use oninon and garlic in their food like a lot of Hindus and Jains who dont consume the same.
In her book “On The Himalayan Trail” she mentions how she had the traditional vegetarian Kashmiri dish called Chaman Kaliya. This recipe is insipred by the same.
To get the pure taste of the ethnic cuisine and the region one would have to use local herbs and vegetables. Though this recipe would be fun to try out and Gill gives the option of making it vegan too.
Chaman Kaliya (Paneer in yellow gravy)
*3 tablespoons mustard oil
*500 gms paneer (cottage cheese) (can be replaced with tofu)
*8 green cardamom
*4 black cardomom
*4 whole cloves
*1 teaspoon cumin
*3 dried bay leaves
*2 whole green chiles, halved lengthwise
*1 1/2 teaspoons ground fennel
*1 teaspoon ground turmeric
*1 teaspoon ground ginger
*1 teaspoon fine salt
*1/2 teaspoon asafetida powder (hing)
*1 1/4 cups hot water
*1 1/4 cups whole milk (can be replaced with coconut milk)
*1 teaspoon dried fenugreek leaves
Method:
*In a large skillet over medium heat, heat the oil until it shimmers. Add the paneer and fry until lightly browned on all sides, about 2 minutes per side. (The paneer tends to sputter in oil; use a splatter guard if needed.) Transfer to a plate.
*Add the green and black cardamom, cloves, cumin seeds and bay leaves to the pan and cook, stirring, until very fragrant, about 1 minute, then add the chiles, fennel, turmeric, ginger, salt and asafetida. Cook, stirring, until fragrant, about 1 minute, then pour in the hot water.
*Increase the heat and bring to a boil, then reduce the heat until the liquid is simmering, add the fried paneer and cook until the water slightly reduces, about 3 minutes. Pour in the milk and cook until the gravy thickens, 8 to 10 minutes.
*Stir in the fenugreek leaves, divide among serving bowls and serve hot with rice
Bharat Express Tip:
Add some Kashmiri or local saffron to the dish and see get another aromatic flavour to the dish.
Do try out this recipe and let us of know in the comments sections how this Golden delight from Kashmir turned out for you. Stay connected to Bharat Express for more such delightful unique cuisines.
Bon Apetite!
