Kashmiri Paneer Kaliya with Punjabi Tadka Dal
⏱️ 15m Prep🔥 45m Cook
Primary Dish
Kashmiri Paneer Kaliya
Ingredients
- • 300 g Paneer cubes
- • 200 ml Yogurt
- • 0.5 tsp Turmeric
- • 1 tsp Dried ginger powder
- • 1 tsp Fennel seed powder
- • 2 tbsp Mustard oil
Cooking Steps
1
Whisk yogurt with spices in a bowl.
2
Heat mustard oil in a pan until smoking, then reduce heat.
3
Lightly sauté paneer cubes.
4
Add yogurt mixture to the pan, stirring continuously.
5
Simmer for 10 mins until the gravy thickens and oil separates.
The Perfect Pairing
Punjabi Tadka Dal
Ingredients
- • 150 g Yellow Moong dal
- • 50 g Raw mango (grated for tanginess)
- • 1 tsp Cumin
- • 0.5 tsp Asafoetida
- • 2 Green chilies
- • 500 ml Water
Cooking Steps
1
Pressure cook dal with water, salt, and turmeric for 3 whistles.
2
In a small pan, temper cumin, chilies, and asafoetida in ghee.
3
Add grated raw mango to the tempering and cook for 2 mins.
4
Fold the tempered mixture into the boiled dal and simmer for 5 mins.