Paneer Kundan Kaliyan
Recipe: Paneer Kundan Kaliyan
Paneer Kundan Kaliyan is a luscious, aromatic and flavourful vegetarian delicacy from the Awadhi Cuisine. Paneer Cubes are cooked in a subtly spiced gravy made of yogurt, cream and tomatoes. Dried rose petals, rose water and saffron add a delicate fragrance and taste. Kundan Kaliya/kaliyan translates as golden meat. Kaliya refers to mutton.
Sharing This Recipe With Foodies_Redoing Old Posts
I am now losing count of how many posts I have been able to update or redo because of this group. It definitely must be around 95 or so. For the 108th one, I decided to redo Paneer Kundan Kaliyan. Specifically because the festival season has begun in India. And thought it would be a good time to share this exotic dish. Guests will definitely wow this dish as it is so flavourful. Rose petals and saffron add that royal touch.
This recipe was first posted on 23/10/2017. Republishing it on 25/08/2023
First Time I Made It For FoodieMonday/Bloghop Group
As our 115th theme, Kriti who blogs at Krspy Kadhai had suggested we cook a dish from the famous Awadhi Cuisine. I almost skipped this theme as I was not feeling well and had so many chores to tackle with Diwali round the corner. But, we decided to invite hubby’s uncle’s family over for dinner, a pre Diwali invite. Since the youngsters in the family love paneer, cooking this alluring curry became a priority. And just as well I did, as I just couldn’t stop saying ‘wah, wah, wah kya paneer sabji banaya!
A Bit About Awadhi Cuisine
Just the name Awadhi and I think of long cooking procedures (dum) and a mile long list of ingredients. Then add the dos and don’ts and Awadhi cuisine sounds like a humongous task. Awadhi Cuisine is an indigenous part of the city of Nawabs, Lucknow.The cuisine that was perfected in the royal kitchens of the Nawabs is a harmonious blend of Mughal, Persian and local influences. Awadhi cuisine’s distinctive feature is the careful blend of spices used in cooking. Seekh kebabs, biryanis and korma are very much a part of this cuisine. For the different styles of cooking that are very much a part of the Awadhi Cuisine, you may find this article by Tornos interesting.
A Few Awadhi Dishes You May Want To Check Out
Sheermal – is an exotic naan made using saffron, nuts and milk.
Read About 15+Popular Indian Curries
Originally, Kundan Kaliyan/Kaliya is a mutton based dish. The gravy is flavoured with saffron, whole spices and rose petals. And wait for the really exotic part, the mutton pieces were wrapped in gold leaf (gold varak) before it serving the Nawabs. Cooks or Bawarchis from the Nawabi Kitchens prepared quite a few vegetarian versions of many of the dishes to serve to visiting Rulers who were vegetarians.
Paneer Kundan Kaliyan is one such dish. Soft paneer cubes are used instead of mutton. The dish can be garnished with silver or gold leaf or varak. I haven’t used it as I avoid using them in my cooking.
Ingredients Required For Paneer Kundan Kaliya
Indian Cottage Cheese. It is easily available in most supermarkets and Indian Stores.
Kashmiri Red Chilli Powder
This chilli powder is not hot but adds a nice reddish orange colour to the curry. Need some to coat the paneer.
Haldi, hardar. Required to coat the paneer pieces and to add a bit to the curry. Together with the kashmiri red chilli powder it gives the overall curry a beautiful orangish colour.
Unclarified butter. Mainly ghee is used for Awadhi Cuisine. However, if you don’t like ghee then use oil.
Red Chilli Powder
Need a bit. This curry is not overtly hot so use sparingly.
Use ready made one or make some at home. Check out my Garam Masala Recipe.
Use plain thick yogurt. Don’t use yogurt that is sour.
To balance the sour taste from the yogurt and helps to thicken the gravy.
Peeled and chopped finely. Use red, white or yellow onion. I have used red.
Peeled and grated or minced.
Need a little bit, not too much. Peel and mince.
Best to use fresh tomato puree. Cook 2-3 tomatoes in very little water till they are soft. Blend them with very little juice realised from the tomatoes. You need about ½ cup.
add according to your taste.
infuse about ¼tsp saffron strands in hot milk for 10-15 minutes.
Use dried organic edible rose petals. I like to use the Iranian Damask Roses also known as Mohammadi Flower. They are available online on Amazon. I get my supply from Dubai, courtesy my daughter. Can use any aromatic rose petals of your choice.
Add a little for that aromatic fragrance. Can omit it if you don’t like the flavour.
Cinnamon, cloves, bay leaf, cardamom, coriander seeds.
Washed and finely chopped.
Watch How To Make Paneer Kundan Kaliyan
PANEER KUNDAN KALIYAN
- 250 g paneer
- 1½ tsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp garam masala
- 1 tsp coriander seeds
- 4-5 green cardamoms whole
- 1 Bay leaf
- 4 cloves
- 1 " cinnamon stick
- 1 tsp salt
- 1 cup onion finely chopped
- ½ cup tomato puree fresh
- 1 cup thick yogurt
- 2 tbsp dried rose petals
- 1 tsp ginger paste
- 1 tsp garlic paste
- ¼ cup fresh cream
- 2 tbsp ghee
- 1 tsp rose water
- ¼ tsp saffron strands
- 2 tbsp hot milk
- ½ cup water
- 1-2 tbsp fresh coriander
- Soak the saffron in hot milk for 15-20 minutes.
- Cut the paneer into cubes or long slices, whichever you prefer.
- Sprinkle 1 tsp Kashmiri Red Chill Powder and ½ tsp turmeric powder on the paneer.
- Toss to coat the paneer pieces.
- Let it rest for 15 minutes.
- Whisk the yogurt to a smooth consistency and keep on the side till required.
- Heat ghee in a wide frying pan over medium heat.
- Shallow fry the paneer pieces in the ghee. Don't let the paneer become too brown. It should be a light golden brown in colour.
- Keep the paneer on the side till required.
- In the remaining ghee add cardamom, cloves, cinnamon, bay leaf and coriander seeds.
- Let the spices sizzle in the ghee for a few seconds.
- Add the finely chopped onions. Stir fry them till they become soft and become very light brown in colour.
- Add minced ginger and garlic. Stir fry for a few seconds.
- Add the rose petals and stir for a few seconds.
- Add tomato puree. Mix well and cook for a few seconds.
- Add ¼ cup water. Simmer the gravy till it becomes a bit thick.
- Add remaining turmeric, kashmiri red chilli, red chili powders and salt.Mix well.
- Cover the pan and cook the tomato gravy till it becomes thick.
- Add the yogurt and keep mixing so that it does not curdle up till the gravy becomes hot.
- Add garam masala.
- Add the saffron infused milk. Add rose water and mix.
- Now add the lightly roasted paneer.
- Mix well, cover the pan and allow the curry to simmer for 3-5 minutes on low heat.
- Add cream and chopped coriander. Mix well.
- Paneer Kundan Kaliyan is ready for serving. Enjoy it with some naan, rice or paratha.
Make sure paneer is soft and not hard.
If you use canned tomato puree or passata then use only about 1/3 or ¼cup as it tends to be acidic. Can prepare this curry a day before. Next day it tastes really good as the spices get infused.
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