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

VEGAN SHAHI MUSHROOM KORMA


Vegan Shahi Mushroom Korma is a rich, flavourful, aromatic and creamy mushroom curry with exotic spices. The creaminess of this curry comes from the cashew nuts and thick coconut milk.

Check out this recipe

Sheermal – is an exotic naan made using saffron, nuts and milk.

Kundan Kaliyan

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

Paneer

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.

Turmeric Powder

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.

Ghee

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.

Garam Masala

Use ready made one or make some at home. Check out my Garam Masala Recipe.

Yogurt

Use plain thick yogurt. Don’t use yogurt that is sour.

Fresh Cream

To balance the sour taste from the yogurt and helps to thicken the gravy.

Onion

Peeled and chopped finely. Use red, white or yellow onion. I have used red.

Ginger

Peeled and grated or minced.

Garlic

Need a little bit, not too much. Peel and mince.

Tomato Puree

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.

Salt

add according to your taste.

Saffron

infuse about ¼tsp saffron strands in hot milk for 10-15 minutes.

Rose Petals

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.

Rose Water

Add a little for that aromatic fragrance. Can omit it if you don’t like the flavour.

Whole Spices

Cinnamon, cloves, bay leaf, cardamom, coriander seeds.

Fresh Coriander

Washed and finely chopped.