PANEER KALIMIRCH

Hello friends, today I am going to share this Paneer Kalimirch which is super easy and needs very ingredients. This is on my to-do list from last few months and waiting to try this creamy textured paneer recipe. I love watching cooking shows on TV and always get attracted to North Indian Dishes especially spicy ones and anything that is related with paneer is like extra bouns to me. It is great fun to watch Chefs like Sanjeev Kapoor, Harpal Singh, Kunal Kapur, Ajay Chopra and my most favourite Chef , Chef Ranveer Brar.  Love the history, tips and ideas about food shared by them. A rich preparation of paneer coated with slightly fiery gravy charged with freshly crushed pepper. In this recipe, the presence of kalimirch/ black pepper is marked in a subtle way without overpowering the gravy with its pungency. You do get delicate notes and hints of kalimirch in the gravy when having it with roti/ chapatti. Addition of milk gives a little sweet taste to the gravy and also balances the pungency of black pepper. So definitely a very tasty yet little spicy dish but impressed and loved the compliments getting from my hubby darling. So do try this simple yet tasty restaurant style Paneer Kalimirch in your kitchen and surprise your family and guests. Do not forget to share your experiences and feedbacks in the comment box below.  

INGREDIENTS:

1 Cup Paneer/ Cottage Cheese cubes

4 tablespoon Fresh Cream

¼- ½ Cup Milk

1-1½ teaspoon Freshly Ground Black Pepper

2-3 teaspoon Oil

Salt to taste

1 teaspoon roasted and crushed Kasuri Methi

For Fresh Masala Paste:

1 small Onion, chopped

2-3 tablespoon Cashew Nuts [soaked in hot water for 15 minutes]

½ teaspoon Garlic chopped

½ teaspoon Ginger chopped

 For Garnish:

Pinch freshly ground Black Peppercorns

Kasuri Methi

Fried Green Chilli

Chopped Coriander

  

METHOD:

STEP 1 – In a mixer pot, add soaked cashew nuts and make a smooth paste. Keep it aside.

STEP 2 – Now add chopped onion, garlic, ginger and make a fine paste with it. Keep aside.

STEP 3 – Heat a pan with some oil and shallow fry paneer cubes.

This step it optional. Remove and keep them aside.

STEP 4 – Now heat the pan with the said oil, add fresh onion masala paste and roast it well until raw smell goes off.

STEP 5 – Then add cashew paste and mix it well. Cook it on medium flame while stirring for 3-4 minutes. The mixture will turn thick like a big lump.

STEP 6 – Add milk, fresh cream and mix it well. Cook for 1-2 minutes.

STEP 7 – Add garam masala powder, pepper powder, salt and give a nice mix.

STEP 8 – When the gravy comes to boil, add paneer cubes and mix it gently.

STEP 9 – Cook the gravy for another 3-4 minutes stirring occasionally.

STEP 10 – Switch off the flame and sprinkle roasted and crushed kasuri methi on the top. Gravy is ready to serve.

Serve it with any paratha/ roti/ naan or steamed or jeera rice.