Ingredients:
Chhena or home-made paneer: 300 gm
Maida : 1 tbsp
Kishmish : a handful
Shredded processed cheese: 1 tbsp
Onion paste : 1 tbsp
Ginger paste : 1 tbsp
Garam masala powder: 1 tsp
Red chilli powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Cumin paste : 1 tsp
4 cloves, 3 green cardamoms, 3 cinnamon sticks and 1 bay leaf
Salt to taste
Oil: 1/2 cup
Chopped coriander leaves: 1 tsp.
Procedure:
Mix the chhena with maida and salt, knead it extremely well to make a soft and firm dough.
Divide the chhena dough into equal portions and make flat roundels of medium size.
Stuff the chhena roundels with raisins and shredded cheese. Press seal with fingers so that the filling does not come out while frying.
Heat oil and fry the chhena roundels till golden brown.
Blot them on a tissue paper to get rid off the excess oil. Keep them aside.
Into the same oil add the whole garam masala.
Next add the onion paste and fry till it turns pinkish-brown. Add the ginger paste and saute further till its rawness disappear. Now add the cumin paste, red chilli powder and turmeric powder and fry for few more minutes. Sprinkle the garam masala powder over it, add salt to taste, mix well. Add 2 cups of water and let it reach to its boiling point.
Gently drop the chhena roundels, cover and simmer on low heat for 5-7 minutes till it soak some of the gravy. Garnish with chopped coriander.
Take off from the heat and serve the hot chhena kalia with kaju-kishmish pulao or hot maida luchis.
