Paneer Kali Mirch

Make this simple recipe for Paneer Kali Mirch! It's creamy and a bit spicy, making it awesome with naan or rice. Perfect for any meal!

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-kali-mirch/

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RECIPE INGREDIENTS

» For Crushed Black Pepper

• 1 1/4 tbsp black peppercorns

» For Marination

• 400 grams paneer, cut into cubes
• 2 tablespoons hung curd
• 2 tablespoons cream
• 1 tablespoon crushed kasuri methi
• 1 tablespoon chopped coriander leaves
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cardamom (optional)
• 1/2 teaspoon salt
• 1.5 tablespoons corn flour

» For Gravy

• 1 tablespoon oil
• 2 bay leaves
• 4 cloves
• 1 black cardamom
• 2 green cardamom
• 2-inch ginger, peeled & sliced
• 5-6 garlic cloves
• 1 large green chili, slit
• 2 medium-sized onions, sliced
• 1/4 cup cashews, roasted or raw, soaked
• 2 tablespoons chopped coriander leaves
• 2 cups water

» For Curry

• 2 tablespoons oil
• 2 tablespoons butter
• Salt, to taste
• 1 teaspoon sugar
• 1-2 teaspoon crushed black pepper
• 2 cups milk
• 2 tablespoons cream (optional)
• 1/2 teaspoon ground cardamom (optional)
• Roasted paneer cubes

» For Serving

• Chopped coriander
• Cream
• Crushed black pepper

RECIPE INSTRUCTIONS

» Prepare Crushed Black Pepper

1. Coarsely crush the black peppercorns using a mortar and pestle or a grinder. Set aside.

» Marinate the Paneer

1. In a bowl, mix hung curd, cream, crushed kasuri methi, chopped coriander leaves, black pepper, cardamom, salt, and corn flour. Stir well to combine.
2. Add paneer cubes to the marinade and gently toss to coat evenly. Set aside for at least 20 minutes.

» Prepare the Gravy

1. Heat oil in a pan over medium heat. Add bay leaves, cloves, black cardamom, green cardamom pods, sliced ginger, garlic cloves, green chili, and sliced onions. Sauté for 1-2 minutes.
2. Add soaked cashews (without the water). Mix well and cook for a few minutes on medium heat. Add hot water and mix well. Cook on medium-low heat for 8-9 minutes, or until everything is soft.
3. Remove from heat and let it cool slightly. Remove the bay leaves and cardamoms. Transfer to a blender and puree into a smooth paste.

» Roast the Marinated Paneer

1. In a separate pan, heat about 1 tablespoon of oil. Add the marinated paneer cubes and roast them until they are golden brown on all sides. Remove them from heat and set aside.

» Make the Curry

1. In the same pan, add oil and butter. Once the butter is melted, pour in the onion-cashew paste. Cook for 7-8 minutes.
2. Add the leftover marinade and mix well. Next, add salt, sugar, crushed black pepper, and milk.
3. Stir until well combined. Then add cream and cardamom. Bring to a boil. Then add the roasted paneer cubes. Stir and cook for 3-4 minutes or until the gravy reaches the desired consistency. Your Paneer Kali Mirch is ready.

» Serving Paneer Kali Mirch

1. Transfer the hot Paneer Kali Mirch curry to a serving dish. Garnish with chopped coriander, a drizzle of cream, and a sprinkle of crushed black pepper. Serve hot with naan, roti, or rice.

RECIPE NOTES

1. Make sure to let the paneer cubes marinate for at least 20 minutes to soak up the flavors. You can also marinate it longer if you have time.
2. The marinade should be thick enough to coat the paneer cubes without being too runny or too thick.