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Paneer Kali Mirch

Paneer Kali Mirch

Delicious Gluten-Free Dish

Features:
  • Vegetarian
Cuisine:

Gravy based dish made with Aromatic Spices

Ingredients

Directions

Step 1
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To garnish Fresh mint and coriander leaves

Step 2
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Making Onion Paste for Paneer Kali Mirch

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Heat oil in a pan and add the cloves, cardamom, 1-2 single mace strands. Sauté it on low flame till it gets the crackle

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Add chopped onions and chopped ginger and garlic, green chili and 10-12 cashews, saute this mixture till the onions get lightly golden. Light off the gas stove and let it cool for some time.

Step 5
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Put this onion mixture in a grinder jar and add a ½ cup of water. Grind this mixture well to make a smooth paste.

Step 6
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Making Paneer Kali Mirch

Take the same pan and add 2 tbsp oil/ghee and heat it. Add bay leaves and caraway seeds in it. Sauté it till the caraway seeds crackle and become aromatic.

Step 7
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Add onion paste and stir the mixture well. Simmer it low flame for 5-6 minutes and stir occasionally.

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Once the oil or ghee starts separating at the edges, add crushed black pepper and mix it well.

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Add salt, red chili powder, Garam Masala, and coriander powder into the gravy and stir it well.

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Light off the stove and add beaten curd into the mixture and stir it well.

Step 11
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Add a 1/2 cup of water and light the stove again, keeping it to the medium flame.

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Bring this mixture to boil and then add paneer cubes in it. You can also add cream in this gravy, but that is optional.

Step 13
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Put the lid down and cook it for 10 minutes on low flame.

Step 14
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Serve this dish hot garnished with coriander and mint leaves along with chapattis, naan or jeera rice.

  • 60 Min
  • Serves 3
  • Easy

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Ingredients

Adjust Servings:
1 tbsp Ghee
3 Cloves
3- 4 Green Cardamoms
2 mid-large Onion
1 inch piece Cinnamon Stick
1 tsp Ginger Paste
1 tsp Garlic Paste
4 Green Chili (chopped)
1-2 single Nutmeg
10 Cashew Nuts
1/2 cup Water
1/2 tsp crushed Black Pepper Powder
1 Bay leaf
1/2 tsp Cumin seed
1/4 tsp Red Chilies
1/4 tsp Garam Masala Powder
1/2 cup Fresh Curd
250 grams Paneer/Cottage Cheese
1/2 tsp coriander
to test Fresh Cream
1/4 crushed Black Pepper For garnishing

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