Chhanar Kaliya
Chhanar kaliya simmers soft paneer pieces in a rich Bengali kaliya sauce with tomato, ginger, garam masala, and ghee, giving a festive curry with creamy curds for a distinct dinner plate.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Cut fresh chhana or paneer into sturdy pieces and lightly fry them.
Cook tomato, ginger, cumin, coriander, and turmeric into a glossy masala.
Add water and simmer the sauce until rounded and fragrant.
Slip in the chhana pieces and cook gently so they absorb the gravy.
Finish with ghee, garam masala, green chiles, and cilantro.
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