Paneer Kundan Kaliyan is a rich curry from Awadhi Cuisine where marinated slices of cottage cheese are cooked in yogurt based gravy with onions, tomatoes, and whole spices. The Nawabi dish is finished with rose petals.
Paneer or cottage cheese is very popular in Indian Cuisine. It can either be homemade or store-bought. While we lived in Delhi, we hardly made it at home as we got very good quality of paneer, but the paneer here is not all that good so it’s always homemade. Paneer is an excellent source of protein that is extensively used for vegetarians. A paneer dish is considered rich and is always made while we have any guests coming in.
Paneer Lajawaab, Shahi Paneer, Dilkush Paneer, Palak Paneer Bhurji are just some of the paneer dishes which are made regularly in the house, but I am always in search of new paneer recipes. When I read the recipe for Paneer Kundan Kaliyan, I simply loved it. The mild marination and frying give the paneer a firm texture, but at the same time, it’s super soft inside. The use of rose petals in the gravy gives it a wonderful aroma as well as flavor. The Awadhi’s used a lot of of-flowers in their cuisine, which gave them a special touch. The curd and cream naturally make this paneer really exotic and rich.
Paneer Kundan Kaliyan is my post for the alphabet P for the A to Z series that we are doing. My theme is Pick one State and Make Three Dishes. This month I have chosen to cook from Uttar Pradesh.
Here are some more Paneer Dishes.
Paneer Kundan Kaliyan
500 gms paneer
2-3 red chilies, whole
2 tsp coriander seeds
2-3 green cardamom
4- 5 cloves
1/2 tsp garam masala
2 tbsp ghee
1/4 cup cream
1/2 cup curd
Few rose petals
Salt to taste
Coriander leaves for garnish
Cut the paneer into rectangular pieces.
Marinate them with salt, turmeric, and chilly powder.
After 10 minutes shallow fry the paneer.
Heat oil in a pan.
Add red chilies, green cardamom, cloves, and coriander seeds. Sauté for a minute.
Add onions and cook them till translucent.
Add chopped tomatoes and rose petals, cook till tomatoes are mushy and oil starts to leave sides of the pan.
Add yogurt and stir continuously on the slow flame so that the curd does not curdle.
Season with salt and garam masala.
Once done add the cream and paneer pieces.
Garnish with coriander and rose petals.