Kashmiri Chaman Qaliyan Recipe




Ready In:

30 minutes




  • 250gms of Cottage cheese/Paneer, cut in lengthwise
  • 2 Cups Milk
  • 1 tbsp. Mustard Oil
  • 2 Bay Leaves
  • 4 Clove Buds
  • 2 Inch Cinnamon Stick
  • 4 Cardamom Pods
  • 15 Saffron threads
  • Pinch of Turmeric
  • 1 tsp Fennel Powder
  • Salt to Taste
  • ½ tsp Ginger Powder

Step by Step Instructions

  • Cut the block of cottage cheese/paneer lengthwise, 1 inch width each paneer strip in desired thickness
  • Pour milk into saucepan or deep pot and turn the heat up to bring it to a boil, stir occasional to prevent burning, turn off the flame and add saffron threads.
  • Soak the paneer strip in the milk and cover the pot. (If it is homemade paneer avoid soaking )
  • Pre-heat the wok, add mustard oil and once the oil is hot add the spices cumin, bay leaves, cinnamon stick, cloves and cardamom and keep stirring the spices for few seconds
  • Add the turmeric, ginger powder and fennel powder and quick mix on low heat to prevent burning, add 100ml of water
  • Takeout the paneer strips from the saucepan and put aside and just add the milk to a wok of spices
  • Cook over low heat and reduce to a simmer for 8 mins
  • Add the paneer strips and cook it for few more minutes on low heat till the milk is thickened. Turn off the flame and set aside for few minutes
  • Serve warm with Indian bread or rice.