Paneer Kalimirch
Paneer Kali Mirch is a vegetarian, rich and creamy Indian curry. Learn how to make restaurant-style paneer in white gravy.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 gram paneer (cottage cheese)
- 2 tablespoon julienned ginger
- 1 Cup milk
- 1 teaspoon garam masala ((see recipe))
- 1 teaspoon black pepper powder
- Salt to taste
- 4 tablespoon cooking oil or ghee
- 1/4 Cup Kasuri Methi (dry fenugreek leaves)
- 1 Cup onion, roughly chopped
- 1/4 Cup cashews
- 1 Cup water
Instructions
- 1
Cut paneer into bite size cubes. Soak in lukewarm water. This step will soften the paneer and gives it mouth melting texture.
- 2
Heat 1 1/4 cup of water. Add onion, cashew, and ginger. Boil for 5 - 6 minutes to soften the ingredients. Turn off the heat. Allow to cool down a bit.
- 3
Transfer ingredients to a blender. Grind to a smooth paste. Use boiled water if required.
- 4
To prepare the gravy, heat oil in a saucepan or kadhai over medium flame. Once the oil is hot enough, add sliced ginger. Fry for a minute or till ginger turns light pink in color.
- 5
Add the onion paste made above and fry the paste stirring continuously. We need oil to start separating from the masala. This usually takes 5 - 6 minutes over low - medium heat.
- 6
Once the oil gets separated from the masala add black pepper, garam masala, half of kasuri methi, and stir to combine. Cook for 10 - 20 seconds. Do not add salt at this stage.
- 7
Next, add milk. Stir to combine. Allow the milk to simmer for 3 - 5 minutes or till the gravy thickens. We need a thick, creamy gravy.
- 8
Once the gravy thickens, add paneer cubes, leftover kasuri methi, and salt to taste. Mix nicely. Cover the pan with a lid. Cook paneer kali mirch for 5 - 6 minutes.
- 9
Garnish with fresh coriander leaves.
- 10
Serve paneer kali mirch warm with paratha or naan.