Paneer Kalimirch Recipe: A Creamy North Indian Delight
Description:
Paneer Kalimirch is a rich and flavorful dish from North India that combines the creaminess of paneer with the heat of black pepper, making it a delectable side dish for any meal. This dish is perfect for serving to guests or packing for a satisfying lunch. The tangy and spiced gravy is balanced with the richness of cream and milk, creating an indulgent experience that will leave you craving more.
Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (cottage cheese) | 250 grams |
| Cream | 1/4 cup |
| Milk | 2 tablespoons |
| Turmeric Powder | 1/4 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Whole Black Pepper (grinded) | 2 teaspoons |
| Salt | To taste |
| Oil | As required |
| Ingredients to make paste | |
| Onion (chopped) | 1 medium-sized |
| Cashews | 1/4 cup |
| Garlic | 4 cloves |
| Ginger (peeled and chopped) | 1-inch piece |
| For Garnish | |
| Garlic (finely chopped) | 4 cloves |
| Oil | 2 tablespoons |
| Black Pepper Powder | A pinch |
Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 3-4
Instructions
1. Prepare the Paste:
Start by preparing the paste for the base gravy. In a mixer grinder, combine the chopped onion, cashews, garlic, and peeled ginger. Grind into a smooth paste. Set it aside for later use.
2. Sauté the Paneer:
Cut the paneer into small cubes. Heat 1 tablespoon of oil in a pan, then add the paneer pieces. Sauté the paneer pieces until they are golden brown on both sides. Once done, remove from the pan and set them aside.
3. Cook the Gravy:
In the same pan, heat oil and add the prepared onion-cashew-garlic-ginger paste. Let it cook for about 2 minutes, allowing the flavors to blend. Add cream and milk to the mixture, stirring well. Add salt, turmeric powder, and garam masala powder, and allow the gravy to cook for 3 minutes, stirring occasionally. You can add a little water to adjust the consistency and cook for an additional minute.
4. Add Black Pepper and Paneer:
Next, add the grinded black pepper to the gravy, and stir to incorporate. Gently add the sautéed paneer pieces into the pan. Mix well, ensuring the paneer is coated with the flavorful gravy. Let it cook for another 3-4 minutes, allowing the paneer to absorb the flavors.
5. Prepare the Tempering (Tadka):
In a separate small pan, heat 2 tablespoons of oil. Add the finely chopped garlic and sauté until golden brown. Once done, pour this tempering over the cooked paneer gravy for added aroma and flavor.
6. Garnish and Serve:
Sprinkle a pinch of black pepper powder over the top and garnish with freshly sautéed garlic. Serve your delicious Paneer Kalimirch hot with a side of Palak Raita and Tawa Paratha for a complete meal.
Paneer Kalimirch is now ready to be enjoyed! This rich, creamy dish with a burst of black pepper and the smoothness of cream will surely be a hit at any table. Whether you’re preparing it for a special occasion or a weeknight meal, this dish pairs wonderfully with traditional Indian bread like parathas or rotis.
