Paneer Kalimirch

Interactive experience

Products and recipes

Paneer pieces cooked in creamy cashewnut gravy with the prominent spicy flavour of black peppercorns

Ingredients

• 250 grams cottage cheese (paneer), cut into cubes
• 20-24 black peppercorns
• Crushed black peppercorns for sprinkling
• 1 tablespoon oil
• 4 cloves
• 1 inch cinnamon, broken
• 2 green cardamoms
• ½ tablespoon finely chopped garlic
• 1 medium white onion, finely chopped
• 14-16 cashewnuts
• 1 tablespoon ghee
• 1 teaspoon cumin seeds (jeera)
• 1 bay leaf
• ½ cup milk
• 1 tablespoon yogurt
• ½ teaspoon garam masala powder
• 1 tablespoon fresh cream + for drizzling
• Salt to taste
• Fresh coriander sprig for garnishing

Method

1. Heat oil in a non-stick pan. Add peppercorns, cloves, cinnamon, cardamoms and garlic, mix and sauté for a minute. Add onion, mix and sauté till it turns translucent.
2. Discard cinnamon and transfer mixture in a blender jar. Add cashewnuts and some water and blend to a smooth paste.
3. Heat ghee in a non-stick pan. Add cumin seeds and sauté till seeds change colour. Add bay leaf and prepared paste, mix and bring to a boil.
4. Add milk, mix and simmer for 1-2 minutes. Add yogurt and mix well.
5. Add garam masala powder and mix. Add cream, mix well and simmer for a minute.
6. Discard bay leaf, add salt and cottage cheese cubes, mix lightly and cook for 2-3 minutes.
7. Sprinkle some crushed peppercorns, drizzle some cream, garnish with coriander sprig and serve hot.

Equipment

• Nutri-blend Juicer, Mixer, Grinder, Blender & Smoothie Maker — Buy
• Granite 24 cm Non-Stick Fry Pan — Buy