Wednesday, August 28, 2013

Paneer Kalimirch (Cottage cheese in black pepper gravy)

It you are looking for unique recipe for a dinner tonight or want the guest to admire your cooking skill, this is the recipe for you to try. After a regular kadai paneer, mutter paneer or paneer makhani, this recipe will surely bring a change to your dining menu. Panner is cooked to perfection in silky, velvety, creamy and smooth textured kali mirch (black pepper) gravy. Cashew and saffron in the gravy gives a royal feel to the tastebuds.
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper. Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants.

Serve :                2
Preparation time:                35 minutes


Paneer (cottage cheese):                   100 grams (cut in cubes)
Black peppercorns:                          1 teaspoon (freshly crushed)
Onion:                                              2 large (thinly sliced)
Tomato:                                            2 small
Clove:                                              2-3
Cinnamon:                                        1/2 inch
Green cardamom:                             2-3
Bay leaves:                                         1-2
Ginger garlic chilli paste:                   1/2 tablespoon
Coriander powder:                           1/2 tablespoon
Red chilli powder:                            1/2 teaspoon
Turmeric powder:                            1/2 teaspoon
Kasuri methi:                                   1/2 teaspoon (dry roasted and crushed)
Garam masala:                                 1/4 teaspoon
Ghee:                                              1/2 tablespoon
Cashew nut:                                     1/2 cup
Fresh cream:                                    1/4 cup
Lemon juice:                                    1 teaspoon
Saffron:                                            a pinch
Salt to taste


1) Heat some oil in a pan, add cinnamon, clove, cardamom and bay leaf till fragrant. Add chopped onion till translucent for about 2-3 minutes.
2) Add ginger garlic and chilli paste mix and saute for 2 minutes.
3) Add chopped tomatoes and cook it for another 4-5 minutes covered until the tomatoes are soft and pulpy.
4) Add coriander powder, chilli powder, turmeric powder & salt. Let it cook for another 2-3 minutes mixing well. Switch off the heat and let it cool.
5) Grind the cooked masala with 1/2 cup of water into a fine paste. Strain it into a bowl and set aside.
6) Heat some ghee in another pan and add crushed peppercorns and cashew nut, saute until nuts are light brown.
7) Add the strained gravy along with 1/2 cup of water. Stir to mix and cook for 5-6 minutes.
8) Add kasuri methi, cream and paneer cubes, mix well and bring it to boil
9) To finish add saffron, lemon juice, and garam masala powder, cook for another minute.
10) Serve hot garnished with crushed peppercorn and coriander sprig.

If you love this recipe you should certainly try Panner Chandni (an authentic Paneer recipe from king's Awadhi kitchen)-


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