Paneer Kali Mirch (Indian Cottage Cheese Simmered In A Peppery Curry)
Paneer Kali Mirch is a creamy and delicious paneer curry, imbued with freshly ground peppercorns to give this dish it's characteristic and unique peppery flavor!
Servings 4 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 225 grams paneer (Indian cottage cheese), cut into desired size cubes
- Whole garam masala (4 cloves, 4 green cardamoms, 1-inch piece cinnamon)
- 1.5 cup / 40 grams of golden brown fried onions
- 5-6 cashew nuts, soaked in warm water for 10 minutes
- 1 tsp ginger garlic paste
- 3 tbsp dahi / yogurt
- 1 tsp dhaniya /coriander powder
- 1 tsp freshly cracked peppercorns
- 3/4 tsp cumin powder
- 1 tsp salt or to taste
- Pinch of sugar, optional
- 1/3 cup half and half or heavy cream
- 1/4 tsp red chilli powder / cayenne pepper
- 1/2 tsp garam masala
- 3 tbsp oil / ghee
- Coriander leaves, to garnish
- Fresh mint leaves, to garnish
Instructions
- Blend golden brown fried onions along with soaked and drained cashew nuts with water to make a smooth paste.
- Heat oil in a heavy bottomed pan/kadai and add the cloves, cardamoms, and cinnamon, sauté until it is fragrant.
- Add ginger-garlic paste, sauté until aromatic.
- Now add onion paste and cook well until it oozes oil.
- Take the pan off the heat, let it cool down a bit for a minute, then add yogurt / dahi, Mix well and return the pan to medium-low heat.
- Cook well till oil separates.
- Then add coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt, sauté the spices well.
- Add 1 cup water, bring to a boil. Adjust as per desired consistency.
- Add paneer pieces, mix well.
- Sprinkle garam masala powder, mix well, cover the pan and simmer for 3-5 minutes.
- Finally, add the cream or half and half, mix well, simmer for another minute. Check for salt and adjust if required. Garnish with cilantro and mint leaves.
Notes
To make the brown onions for this recipe- take 375 grams of onions (about 4 medium onions), slice thinly. You may brown them by deep frying in batches or shallow fry in 2-3 tablespoon oil until they turn golden brown. Do not brown the onions too much, as they will make the entire dish bitter. Remove them when they turn golden brown, since they will continue to cook in the residual heat. Transfer to a plate lined with an absorbent napkin and spread it out. Let it cool then transfer to a blender and proceed with the recipe.