Paneer Kali Mirch ( A refreshingly different Cottage Cheese curry )
I had noted down this recipe from one of the FB forums sometime back. And decided to add my own touch at the last minute. Result was a rich yet refreshing gravy that made our lunch quite festive.
Read on for the recipe -
Preparation Time - 30 mins
- 200 gm paneer cubes
- 1/2 cup milk / yogurt ( depends on whether you want that hint of sourness )
- 1 tbsp fresh cream
- 1 large onion ( chopped into thin long pieces )
- 1 tsp ginger juliennes
- 1 tsp crushed peppercorns
- 2 tsp garam masala
- 1/4 tsp cumin powder
- 2 tsp oil
- 2 tsp butter
- 1 tbsp chopped mint leaves
- salt to taste
- 5-6 cashews
- 2 cloves
Preparation - Soak the cashews in a cup of hot water for 20 mins.
Cooking - Heat the oil in a wok. Add the chopped onions and fry till brown. Remove from wok. Grind into a smooth paste along with the soaked cashews.
Heat the butter/ ghee in the same wok. Add the ginger juliennes and cloves. Fry for 30 seconds before adding the onion-cashew paste. Saute for another 2-3 mins.
Lower flame and add the milk/yogurt, crushed peppercorns, garam masala, cumin powder and salt. Bring to a slight boil and then add the cream.
Drop in the paneer cubes along with the chopped mint. Cover immediately. Switch off flame after a minute.
Serve immediately along with jeera rice / phulkas or naan.
Note - There are multiple variations to this recipe and hence taste will wildly vary. With mine, I have limited the use of strong spices which can mask the kali mirch or peppercorn flavour. Another version which I tried and liked was one by Tarla dalal which makes use of garlic.