CHAMAN KALIYA (PANEER IN YELLOW GRAVY)
Active time: 35 minutes Total time: 45 minutes 4 servings
Note: To make this dish vegan, substitute extrafirm tofu for the paneer and full-fat coconut milk for the dairy milk.
Storage Notes: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
3 tablespoons mustard oil (may substitute neutral vegetable oil, such as sunflower)
1 pound paneer (may substitute extra-firm tofu, drained and patted dry), cut into cubes 8 green cardamom pods 4 black cardamom pods 4 whole cloves 1 teaspoon cumin seeds 3 dried bay leaves 2 whole Indian green chiles, such as Kashmiri (may substitute Thai green chiles or serrano chiles), halved lengthwise 1½ teaspoons ground fennel 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 teaspoon fine salt
teaspoon asafetida powder (hing) 1¼ cups hot water
1¼ cups whole milk (may substitute full-fat coconut milk) 1 teaspoon dried fenugreek leaves Cooked rice, for serving 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.
Nutrition information per serving (½ cup, without rice) | calories: 502; total fat: 38 g; saturated fat: 19 g; cholesterol: 91 mg; sodium: 714 mg; carbohydrates: 17 g; dietary fiber: 3 g; sugar: 9 g; protein: 32 g
Adapted from “On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh” by Romy Gill