Kashmiri yellow paneer recipe | Chaman Kalia | Leider Chhaman recipe

23 May Kashmiri yellow paneer recipe | Chaman Kalia | Leider Chhaman recipe

Last Updated on June 4, 2021 by blessmyfoodbypayal

Kashmiri yellow paneer recipe | Chaman Kalia | Leider Chhaman recipe with step wise pictorial and video recipe.

NAMES OF THIS DISH

In the title of the post, there are 3 names attributed to this single recipe :

Kashmiri Yellow Paneer
Chaman Kalia and
Leider Chhaman

The first one is “Kashmiri yellow paneer” which needs no explanation. Cottage cheese made in a kashmiri style having “yellow” colour. Simple.

“Chaman Kalia“, also spelled as “Chhaman Qaliya” are the words from the kashmiri language which means as such :

Chaman/Chhaman pronounced as “taa-mnn” which means Paneer.

Kalia/Qaliya pronounced as “k-li-y” means creamy gravy/sauce.

So Chaman Kalia jointly means Paneer in a creamy gravy.

And the next one is “Laider Chhaman“.
The word “Laider” is also a kashmiri word pronounced as “L-y-dr” which means “Turmeric/haldi“. And “chhaman” has already been explained above.

So “Laider Chhaman” means “haldi paneer” and this name is given for the reason because paneer has got a yellow colour from turmeric.

SATVIK RECIPE

This recipe uses no onion and garlic, so can be termed as satvic recipe.

More so, you can also see it as a recipe having very little oil. It has only the oil in which paneer was shallow fried and later we left that oil in pan itself. Paneer is later cooked in water and milk.

SOURCE OF THIS RECIPE

In my previous kashmiri cuisines also, I have mentioned that the source of this recipe is my sister-in-law (brother’s wife) Rohini, who herself is a kashmiri and indeed a very good cook.

Being into relationship with a kashmiri family, we are supposed to attend the functions of one another and I have cherished this paneer in their family functions.

I just loved the taste and simplicity of this recipe so inquired from Rohini how to make it and this blog post is the result of her guidance.

Not just the recipe, but the meanings of the words like “Chaman”, “Kalia” & “Leider” are also explained to us by her.

Also see

• Kashmiri lal paneer
  Kashmiri dum aloo
  Nadru yakhni
  Kashmiri kadam
• Methi chaman recipe
• Click here for more recipes from J&K.

Step wise pictorial recipe of Kashmiri yellow paneer recipe

1. Cut paneer into cubes of big size as shown in picture. Keep aside.
2. Add mustard oil in a pan and let it smoke first.
3. Add paneer cubes and let them shallow fry from both the sides. Do note that don’t let the paneer turn brown, though slight spots are no issue.
4. Take water in another pan and add asafoetida, dry ginger powder, turmeric powder, cardamoms, black cardamom, cinnamon stick, caraway seeds, fennel powder and salt. Mix.
5. When water begins to boil, add paneer cubes and let them boil in water for 8-10 minutes on medium flame.
6. Add hot boiling milk and let the paneer boil further for more 5 minutes. You can  boil for more or less time depending on your choice of gravy’s thickness.
7. Kashmiri yellow paneer is ready.

Enjoy.

Kashmiri yellow paneer recipe – recipe card

Kashmiri yellow paneer recipe | Chaman Kalia | Leider Chhaman recipe

blessmyfoodbypayal

Kashmiri yellow paneer recipe is a kashmir based cottage cheese recipe cooked in water and milk & is yellow in colour.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Kashmiri

Servings 4

Ingredients

  

• 300 gram cottage cheese/Paneer
• 1/4 tsp asafoetida/ hing
• 1 tsp dry ginger powder/saunth
• 1/2 tsp turmeric powder
• 2 green cardamoms
• 1 black cardamom
• 1 small cinnamon stick
• 1/2 tsp caraway seeds/ shahi jeera
• 2 tbsp fennel powder/ saunf powder
• Salt as per taste
• 1 cup Milk
• 2 tbsp mustard oil
• 2 cup water

Instructions

 

• Cut paneer into cubes of big size as shown in picture. Keep aside.
• Add mustard oil in a pan and let it smoke first.
• Add paneer cubes and let them shallow fry from both the sides. Do note that don't let the paneer turn brown, though slight spots are no issue.
• Take water in another pan and add asafoetida, dry ginger powder, turmeric powder, cardamom s, black cardamom, cinnamon stick, caraway seeds, fennel powder and salt. Mix.
• When water begins to boil, add paneer cubes and let them boil in water for 8-10 minutes on medium flame.
• Add hot boiling milk and let the paneer boil further for more 5 minutes. You can boil for more or less time depending on your choice of gravy's thickness.
• Kashmiri yellow paneer is ready. Enjoy.

Keyword chaman kalia, Kashmiri paneer, leider chhaman

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