• Soups & Stews - 10

    From Dave Drum@1:3634/12 to All on Thursday, November 24, 2022 14:13:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chaman Kaliya (Kashmiri Paneer Curry w/Cardamom & Turmeri
    Categories: Cheese, Chilies, Herbs, Dairy, Rice
    Yield: 3 servings

    3 tb Mustard seed oil
    18 oz Paneer; in bite-sized
    - pieces
    8 Green cardamom pods
    4 Black cardamom pods
    4 Whole cloves
    3 Dried bay leaves
    1 ts Brown cumin seeds
    1 1/2 ts Ground fennel seed
    1 ts Ground ginger
    1 ts Ground turmeric
    1 ts Fine sea salt
    1/2 ts Asafoetida powder
    2 Hot green chilies; stemmed,
    - halved lengthwise
    1 1/4 c Whole milk
    1 ts Dried fenugreek leaves
    Steamed basmati rice; to
    - serve

    To a large, deep pan set over medium heat, add the
    mustard oil; once it is hot and shimmering, add the
    paneer, and cook, turning occasionally, until light
    brown all over 6-8 minutes. Using a slotted spoon or
    tongs, transfer the browned cheese to a plate and set
    aside. To the same pot, add the green and black
    cardamom, cloves, bay leaves, and cumin, and bay leaves
    and cook, stirring frequently, just until fragrant,
    about 1 minute. Add the fennel, ginger, turmeric, salt,
    asafoetida, and chilies and cook, stirring occasionally,
    until fragrant, about 1 minute more. Turn the heat up to
    medium-high, stir in 1 1/4 cups of hot water, and bring to
    a boil. Turn the heat down to medium-low, add the
    reserved paneer, and cook at a simmer for 3 minutes.
    Stir in the milk, and continue cooking until the gravy
    thickens slightly, 5-6 minutes.

    Stir in the fenugreek leaves, remove from the heat, and
    serve hot, with steamed basmati rice.

    By: Romy Gill

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Thursday, October 19, 2023 15:19:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chaman Kaliya (Kashmiri Paneer Curry W/Cardamom & Turmeri
    Categories: Cheese, Herbs, Chilies, Dairy, Rice
    Yield: 3 servings

    3 tb Mustard seed oil
    18 oz Paneer; in bite-size pieces
    8 Green cardamom pods
    4 Black cardamom pods
    4 Whole cloves
    3 Dried bay leaves
    1 ts Brown cumin seeds
    1 1/2 ts Ground fennel seed
    1 ts Ground ginger
    1 ts Ground turmeric
    1 ts Fine sea salt
    1/2 ts Asafoetida powder
    2 Hot green chilies; stemmed,
    - halved lengthwise
    1 1/4 c Whole milk
    1 ts Dried fenugreek leaves
    Steamed basmati rice; to
    - serve

    To a large, deep pan set over medium heat, add the
    mustard oil; once it is hot and shimmering, add the
    paneer, and cook, turning occasionally, until light
    brown all over 6-8 minutes. Using a slotted spoon or
    tongs, transfer the browned cheese to a plate and set
    aside. To the same pot, add the green and black
    cardamom, cloves, bay leaves, and cumin, and bay leaves
    and cook, stirring frequently, just until fragrant,
    about 1 minute. Add the fennel, ginger, turmeric, salt,
    asafoetida, and chilies and cook, stirring occasionally,
    until fragrant, about 1 minute more. Turn the heat up to
    medium-high, stir in 1 1/4 cups of hot water, and bring to
    a boil. Turn the heat down to medium-low, add the
    reserved paneer, and cook at a simmer for 3 minutes.
    Stir in the milk, and continue cooking until the gravy
    thickens slightly, 5_6 minutes.

    Stir in the fenugreek leaves, remove from the heat, and
    serve hot, with steamed basmati rice.

    By Romy Gill

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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