Name: PANEER KUNDAN KALIYAN recipe by Shaheen Ali at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 400 grams Paneer/ Cottage Cheese; 1.5 tbsp Kashmiri Red Chili Powder; 1 tsp garam masala; 1 tsp Coriander seeds; 4 large Onions finely chopped; 2 large Tomatoes finely chopped; 4 GREEN CARDAMOM; 1 bay leaf; 6 Cloves; 1 inch cinnamon; 4 tbsp ghee; 50 ml fresh cream; 1/2 cup Fresh Yogurt well whisked; 2 tbsp Dried Rose Petals; 1 tbsp Ginger Garlic Paste; 1 tsp salt adjustable; 2 tbsp Fresh Chopped Coriander for garnish

ABOUT PANEER KUNDAN KALIYAN RECIPE

Paneer Kundan Kaliyan is a Cottage Cheese curry made with yogurt , cream, Indian spices and rose petals. Basically the recipe comes from Awadi Cuisine and is mostly accompanied with Indian flat breads like Naan, Tandoori Roti etc. In this dish paneer is typically cut into fine slices but you can also cut into small cubes. Rose petals add aroma and a succulent taste to the curry. The consistency of the curry should be neither too thick nor too thin, such that it can be enjoyed both with breads and rice. Rich luscious Paneer Kundan Kaliyan is a perfect dish to add in your party menu.

Ingredients Serving: 2

400 grams Paneer/ Cottage Cheese
1.5 tbsp Kashmiri Red Chili Powder
1 tsp garam masala
1 tsp Coriander seeds
4 large Onions finely chopped
2 large Tomatoes finely chopped
4 GREEN CARDAMOM
1 bay leaf
6 Cloves
1 inch cinnamon
4 tbsp ghee
50 ml fresh cream
1/2 cup Fresh Yogurt well whisked
2 tbsp Dried Rose Petals
1 tbsp Ginger Garlic Paste
1 tsp salt adjustable
2 tbsp Fresh Chopped Coriander for garnish

Instructions

Cut Paneer into thin slices or cubes and collect in a bowl. Add red chili powder and turmeric and mix well.
Heat 2 tbsp ghee in a pan and shallow fry the paneer cubes and collect aside.
Add remaining ghee in the same pan and add bay leaf, cinnamon, cardamom, cloves and coriander seeds. Saute them for few seconds.
Now add chopped onions and fry till the raw smell goes off and the onions turn translucent.
Add in dried rose petals and chopped tomatoes and fry till they are soft. Saute this mixture for few minutes.
Add whisked yogurt and garam masala powder to the mixture and mix well. Keep stirring so that the yogurt does not curdle.
Let the curry cook for another few minutes till ghee starts leaving from sides.
Now add the fried paneer cubes and fresh cream to the curry and mix nicely.
Season with salt and garnish with coriander and some more dried rose petals.
Serve hot with Indian bread or rice.

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