Healthy Foodist
PANEER KALI MIRCH
Difficulty:
Preparation Time:
10 Minutes
Cooking Time:
20 Minutes
Total Time:
30 Minutes
Servings:
2
Paneer Kali Mirch, as the name suggests, is a Paneer dish that has a predominant flavour of black pepper and is prepared in a creamy onion-cashew nut based gravy. This recipe is a great change from the usual red gravy-based paneer recipes. The pepper flavour gives a unique spicy hint to the dish without being overpowering.
This Paneer Kali Mirch recipe is easy to make and is a high-protein main course dish. I’ve limited the use of cashew nuts and skipped cream here just to keep the overall calories in check. But you can go ahead and do add some more cashews, cream or even yogurt if you wish to make it richer in taste. Also, I feel that blanching onions give more creamy texture to the gravy than fried onions. This recipe is medium-spicy in taste so you can add few more green chillies for a spicier version. This recipe pairs up really well with hot phulkas or even butter naan.
Ingredients:
- 200 grams paneer
- 1 large onion, diced
- 2-3 green chillies
- 5-6 cashew nuts
- 7-8 black peppercorns
- 1 teaspoon pepper powder, divided
- Salt, to taste
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1-2 bay leaves
- 1 inch cinnamon stick
- ½ teaspoon grated garlic
- 1 teaspoon grated ginger
- Chopped coriander
Direction:
- Firstly, cut paneer into 1-inch cubes. Add salt, ½ teaspoon black pepper powder and rub it well on all the pieces. Set aside.
- Now add 3-4 cups or enough water in a pan for blanching onions. Add diced onion, slit green chillies, peppercorns and cashew nuts into boiling water.
- Let everything boil on low-medium flame for 5mins or till the onions turn translucent.
- Once they turn soft, remove everything from water and let it cool. Then grind it all into a fine paste adding water as required.
- Heat a tablespoon of oil in a pan. Add cumin, bay leaves, cinnamon and grated ginger garlic. Saute for a minute.
- Then add paneer pieces and again saute for 2-3 mins on low flame.
- Add the onion-cashew gravy and mix well.
- Add around a cup of water or more if required and salt as per taste. Simmer everything on low-medium flame for 5mins.
- Turn off the flame when you get the desired consistency of gravy.
- This Paneer Kali Mirch is ready to serve. Remove it in a bowl, finish off with some pepper powder and chopped coriander.
