Paneer Kali Mirch in Cream Sauce is comfort food at its best. Succulent paneer cubes simmered in a luxurious cream sauce and flavoured with freshly ground pepper is truly out of the ordinary. A delicious and creamy, vegetarian-friendly dish, pepper flavoured cottage cheese pairs well with garlic Naan.
Paneer Kali Mirch In Cream Sauce Recipe:
Paneer Kali Mirch is a rich, indulgent and totally irresistible dish. All of the ingredients in this paneer kalimirch recipe are there for one reason and one reason only – to pack a flavourful punch! This utterly delicious “kalimirch” flavored cottage cheese recipe is a winner every time.
To make Paneer Kali Mirch in Cream Sauce, firstly slice onions, chop tomatoes and coriander leaves. Cut the paneer into cubes and keep aside. Grind 3 green chillies to paste. Keep aside.
- Heat oil in a pan over medium heat. Toss in the whole garam masala and saute for 1-2 minutes.
- Then add the sliced onions.
- Saute till the onions become soft and translucent.
- Next add ginger, garlic and green chilli paste.
- Saute for 1-2 minutes.
- Now tip in the chopped tomatoes.
- Mix well and cook till the tomatoes become mushy, about 6 minutes.
- Now add the dry spices – salt, turmeric, Kashmiri lal mirch and coriander powder and mix well.
- Saute for 3-4 minutes. Remove from heat and allow to cool down.
- Meanwhile, coarsely grind 1 tbsp of whole pepper and keep aside.
- Dry roast 1 tsp of kasuri methi in a pan, cool and powder it. Keep aside.
- Next transfer the onion-tomato masala into mixie jar, add 1 cup of water, and grind to a smooth paste.
- If the mixture is too thick, add about ½ cup water more. Strain the ground paste , and keep aside.
- The onion-tomato gravy mixture is ready.
- Heat a tbsp. of ghee in a kadai. Season with ¾ tbsp freshly crushed black pepper.
- Then add a tablespoon of cashew nuts and sauté till the cashews brown.
- Now tip in the onion-tomato gravy after straining it. Combine well and cook for 5-6 minutes, till the oil starts to separate.
- Sprinkle the roasted and crushed kasuri methi over the gravy. Add garam masala powder and mix well.
- Then add ½ cup fresh cream and combine everything well. (You can add 1/2 cup more of cream, if you want a richer gravy). Cook for 1-2 minutes.
- Now add the paneer cubes to the gravy and mix well.
- Bring the gravy to a boil and simmer.
- Sprinkle lemon juice and coriander leaves. Mix well.
- Finally, garnish with saffron strands and remove from heat.
- Serve Paneer Kali Mirch in Cream Sauce with Garlic Naan or Jeera Rice.
If you are searching for more Indian cottage cheese recipes, then do try out Bengali Sondesh
Peppery Cottage Cheese Recipe details below:
Kali Mirch Paneer
Paneer Kalimirch is a delicious, creamy recipe with subtle hints of pepper. It’s super flavourful and has just the right touch of pepper and other spices making it another “go-to” cottage cheese recipe!
Servings: 4
Calories: 212kcal
Ingredients
For the gravy:
- 2 tbsp oil
- 2 bay leaves
- 1 inch cinnamon
- 5 cloves
- 6 green cardamoms
- 1 cup tomatoes chopped
- 1 cup onions sliced
- ¾ tbsp. ginger-garlic paste
- ½ tsp green chilli paste
- 1 ½ tbsp. coriander powder
- ½ tsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- 3/4 tsp salt
For the paneer kalimirch:
- 200 grams paneer
- 1 tbsp ghee
- 1 tbsp cashewnuts
- ¾ tbsp. whole peppercorns crushed
- ¼ tsp garam masala
- ½ cup cream
- ½ tsp lemon juice
- 1 tsp chopped coriander
- A few strands of saffron
- 1 cup water
Instructions
- To make kalimirch paneer, firstly slice the onions and chop the tomatoes and coriander. Cube the paneer. Make a paste of 2-3 green chillies. Keep aside.
- Heat oil in a pan and temper with bay leaves, cinnamon, cardamom and cloves. Saute for about 2 minutes till they start to crackle.
- Next add the sliced onions to the pan. Saute over medium heat, till they soften and become pinkish in hue.
- Tip in the ginger, garlic and green chilli paste. Mix well and saute for a minute or so.
- Next stir in the chopped tomatoes, mix well and cook till they turn mushy.
- Sprinkle salt, turmeric powder, coriander powder and Kashmiri lal mirch powder. Mix well and saute for 1-2 minutes. Remove from heat and allow to cool.
- In the meantime, take about ¾ tbsp. of whole black pepper in a mixie jar and coarsely grind it. Remove onto a plate and keep aside.
- Heat a pan and dry roast the kasuri methi. Cool and crush to powder. Keep aside.
- Now transfer the cooled onion-tomato masala mixture into a mixie jar and grind to paste. Add about 1 cup of water and blend to a smooth paste. If it’s too thick you can add ½ cup of water more. Strain the paste and keep aside.
- Heat ghee in a pan. Add the freshly ground black pepper to the pan and saute till a nice aroma arises.
- Put in some cashew nuts and fry them till they get some colour on them.
- Now pour in the strained and smooth onion-tomato gravy. Mix well and cook for 5-6 minutes.
- Sprinkle the roasted and powdered kasuri methi and garam masala powder. Mix well
- Blend in ½ cup fresh cream. Combine all the ingredients well and cook for a minute.
- Now add the cubed paneer and coat well with the gravy.
- Bring the creamy gravy to a boil and then simmer for a further 1-2 minutes.
- Stir in lemon juice. Sprinkle fresh coriander. Cook for 30 seconds.
- Finally, garnish with a few strands of saffron. Remove from heat.
- Serve Paneer Kali Mirch with Butter Naan.
