Cottage cheese, popularly known as ‘Paneer’, can be used for starters, main dishes or desserts. ‘Paneer Qaliya’ is the curried form of ‘Paneer Pakoras’ or ‘Paneer Tikkas’, it is rated as high as a curried meat dish.

To Serve: 4   

600 gm Cottage cheese (paneer)          
3 cup Cashew nuts               
2Onions (medium)
½ cup Cooking oil   
1 tsp Fenugreek seeds (methi dana)    
½ tbsp Ginger-garlic paste    
1 tsp Garam masala powder
1 tsp Turmeric powder          
1 tsp White pepper powder  
1 tsp Black pepper powder    
1 tsp Red chilli powder          
1 cup Yoghurt, beaten           
Salt , to taste
3 cup Fresh cream

For Garnish
1 tbsp Coriander, chopped     
1 tbsp Ginger jullienne          
Kasoori methi (dried fenugreek)
½ tsp powder         
1tbsp Saffron water


  • Cut paneer into diamond-shaped pieces.
  • Boil cashew nuts and onions together and grind into a fine paste.
  • Heat cooking oil in a heavy-bottomed pan and add fenugreek seeds. When they start crackling, add ginger-garlic paste and bhunao well for a few minutes.
  • Add all the powdered spices and after a minute, the beaten yoghurt. Stir and cook for another minute.
  • Add onion-cashew nut paste and bhunao till oil surfaces. Pass through a straining cloth.
  • Add pieces of cottage cheese to the strained gravy, stir and add fresh cream and simmer on medium heat for 4–5 minutes, then adjust seasoning.
    Garnish with chopped coriander, ginger jullienne, kasoori methi and saffron water, and serve.