Paneer Qalia – A rich cottage cheese curry

Hello all! How is Diwali prep coming along folks? I am just back from my  2 weeks long puja holidays at my hometown and still recuperating and thinking of ways to shed off those piled on calories. But sadly I see no light of hope on that front coz Diwali – undoubtedly my most favourite festival is just around the corner and like everyone I am also fully gearing up for it. 

The recipe I am sharing today is a feasty dish but requires very little effort. Qalia has its roots in Mughali cuisine where mutton was cooked in large cauldrons with a concoction of spices, essentially in a yogury based gravy. We Bengalis also have a version called the Kalia – essentially Rohu Kalia( fish kalia) mostly made as a part of wedding menu. I made it with Paneer as every Tuesday I need to roll something delicious out of my kitchen for the man who sticks to veg food – that one day! The use of mace (javitri) is essential as it lends a royal taste to the gravy. This curry dish goes very well with rotis as well as rice.

paneer qalia

Paneer Qalia - A rich cottage cheese curry
Author: 
Recipe type: Main
Cuisine: Mughlai
 
A rich youghurt based cottage cheese curry dish
Ingredients
  • Paneer/ cottage cheese - 250 gms - cut into cubes
  • Onion Paste - 2 tbsp.
  • Ginger/garlic paste - 1 tsp each
  • Yogurt - 1 cup
  • Kashmiri chili powder - 1 tsp
  • White pepper powder - 1 tsp
  • Mace / javitri powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Salt - to taste
  • Green chilies - 3-4 whole
  • Refined oil - 1 tbsp.
  • Ghee - 1 tbsp
Instructions
  1. In a pan lightly fry the paneer cubes in 1 tbsp. refined oil. Keep them dipped in a bowl of warm water till used in the gravy. This keeps the paneer super soft.
  2. In the same pan, add the ghee.
  3. Saute the onion, ginger/garlic paste till fragrant and golden brown.
  4. Now add the dry spices - chili powder, coriander powder, mace and the garam masala.
  5. Next tip in the yougurt. Mix well and let the gravy simmer for 5-7 mins. Keep the flame low.
  6. Put in the paneer pieces, add the green chillies. Check seasoning.
  7. Remove from heat.
  8. Serve with rice/roti
 

Mutton Galawati Kebab

So the husband is a huge meat lover and kebabs is something we both enjoy. This particular recipe has been on my do list for a while now. I scoured the net for recipes and then developed this easy version that tastes almost like the real ones. The thing is when you eat a particular dish many times, there is a lingering taste that remains and those taste help you develop the recipe in your home kitchen. Sometimes more than following a recipe to the T its best you go with instincts, it works I tell you. Atleast with me , except baking , instincts work best!

galawati main

Like most of the recipes asked to use dessicated coconut, but I skipped that and it worked for this recipe. Just ensure that the mutton mince is fresh and tender. The softness of the kebabs depend on that. Also don’t skimp on the ghee part, its essential to the recipe!

galawati

 

Mutton Galawati Kebab
Author: 
Recipe type: Starters
Cuisine: Awadhi - Indian
 
Succulent mutton kebabs that go well with parathas
Ingredients
  • Mutton mince - 500 gms
  • Onion - 1 larrge - finely sliced - deep fried in oil and made into a paste
  • Poopy seed paste - 2 tbsp.
  • Besan/gram flour - 2 tbsp - dry roasted in a pan
  • Salt - to taste
  • Ghee - 2 tbsp
  • Refined oil - 1 tbsp
  • Egg - 1
  • To be made into a dry powder:
  • Green cardamom - 1tsp
  • Cinnamon - 1 small stick
  • Cloves - 1 tsp
  • Mace - 1 tsp- 1 whole - roughly crushed
  • Dry red chilis - 5-6
  • Black peppercorns - 1 tsp
  • Cumin seeds - 1tsp
  • Coriander seeds - 1 tsp
Instructions
  1. In a blender , put the mutton mince , dry masala powder,poppy seed paste,fried onion paste , pulse in the mixture till very smooth.
  2. Take the mix out in a bowl. Add the egg, dry roasted gram flour and salt. Mix it all up preferably with your hands.
  3. Keep the mixture in the fridge for half an hour.
  4. Heat oil in a hard bottomed pan.
  5. Make small patties out of the mutton mixture and lay it on the pan.
  6. Fry till golden on each side.
  7. Serve with mini parathas, green salad and yoghurt.