"Kalia" is a spicy preparation from Bengali cuisine.
The gravy of the kalia is reddish & aromatic.
Onion paste/slices are fried in caramelised oil/ghee in Nonveg kalias & veg kalias.
To make a Jain style kalia onion is substituated with khoa/mawa.
I am sharing eminent Tagores'family's recipe of Paneer Kalia(Chhanar kaliya)
Recipe courtesy:Pragya Sundari Devi
She mentioned to cut the paneer into 1.5x1 inch pieces.
I kneaded the paneer with refined flour & cornflour(1:1) with a pinch of salt & garam masala powder to make kofta
Ingredients:
Paneer:125gm
Potato:3,medium,cut into halves (I didnt use)
Dry whole red chilli:2-3(I used Kashmiri red chilli)
Coriander seeds:1/2 tsp
Ginger:2.5 inch
Turmeric:2.5 inch(I used turmeric paste)
Khoa:30 gm(I used 1/2 cup)
Bay leaves:2,small
Green cardamom:2
Cloves:2-3
Cinnamon:2(each 1 inch)
Curd:125gm
Salt
Ghee
Raisins:8-10 pieces(optional)
Method:
Cut the paneer into 1.5x1 inch pieces
Or,mash the paneer,add 1 tbsp of refined flour & 1 tbsp of cornflour,a pinch of salt & garam masala powder & knead well.
Make small koftas.(you will get about 8 koftas out of this)
Place a raisin at the center of the each kofta.
Make a paste of red chilli,coriander & ginger with little water.
Heat ghee.
Fry the khoa till it turns brown & then remove from the ghee.
Fry the koftas in the same ghee till they turn light brown & remove them.
Fry the potato pieces till they turn golden & remove them.
Temper with bay leaves & whole garam masala.
Add red chilli,coriander & ginger paste & cook till it becomes dry & then add the curd.
Cook till the water evaporates & then add the fried khoa.
Add 1 cup water & stir well.
Add kofta & potato when the gravy starts boiling.
Cook for another 2-3 minutes.
Add half tsp of ghee & remove from the flame & cover with a lid.
Serve it hot with rice/polao or luchi.
The gravy of the kalia is reddish & aromatic.
Onion paste/slices are fried in caramelised oil/ghee in Nonveg kalias & veg kalias.
To make a Jain style kalia onion is substituated with khoa/mawa.
I am sharing eminent Tagores'family's recipe of Paneer Kalia(Chhanar kaliya)
Recipe courtesy:Pragya Sundari Devi
She mentioned to cut the paneer into 1.5x1 inch pieces.
I kneaded the paneer with refined flour & cornflour(1:1) with a pinch of salt & garam masala powder to make kofta
Ingredients:
Paneer:125gm
Potato:3,medium,cut into halves (I didnt use)
Dry whole red chilli:2-3(I used Kashmiri red chilli)
Coriander seeds:1/2 tsp
Ginger:2.5 inch
Turmeric:2.5 inch(I used turmeric paste)
Khoa:30 gm(I used 1/2 cup)
Bay leaves:2,small
Green cardamom:2
Cloves:2-3
Cinnamon:2(each 1 inch)
Curd:125gm
Salt
Ghee
Raisins:8-10 pieces(optional)
Method:
Cut the paneer into 1.5x1 inch pieces
Or,mash the paneer,add 1 tbsp of refined flour & 1 tbsp of cornflour,a pinch of salt & garam masala powder & knead well.
Make small koftas.(you will get about 8 koftas out of this)
Place a raisin at the center of the each kofta.
Make a paste of red chilli,coriander & ginger with little water.
Heat ghee.
Fry the khoa till it turns brown & then remove from the ghee.
Fry the koftas in the same ghee till they turn light brown & remove them.
Fry the potato pieces till they turn golden & remove them.
Temper with bay leaves & whole garam masala.
Add red chilli,coriander & ginger paste & cook till it becomes dry & then add the curd.
Cook till the water evaporates & then add the fried khoa.
Add 1 cup water & stir well.
Add kofta & potato when the gravy starts boiling.
Cook for another 2-3 minutes.
Add half tsp of ghee & remove from the flame & cover with a lid.
Serve it hot with rice/polao or luchi.
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