Paneer Kalimirch

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 259 cookbooks This recipe has been viewed 54036 times

Prepared in true Punjabi style with loads of milk, fresh cream and garam masala, this dish gets a very intense flavour from a paste of onions, cashews and spices.

This paste not only contributes to the flavour but also to the texture of this mouth-watering subzi.

Like all white gravies, the Paneer Kalimirch must also be enjoyed immediately to experience the best flavour.

Serve Paneer Kalimirch along with Aloo Mutter Tariwale , Ajwaini Roti , Lehsuni Matki Palak Tikki , Aam aur Chane ka Achaar , Dal Tadka and Jeera Rice for a delectable North Indian combo meal.

Add your private note

Paneer Kalimirch recipe - How to make Paneer Kalimirch

Tags

Preparation Time: 15 mins Cooking Time: 6 mins Total Time: 21 mins 4Makes 4 servings (4serving )
Show me for servings

Ingredients

2 cups paneer (cottage cheese) cubes (1”each)
2 tbsp oil
1/4 cup fresh cream
1/2 cup milk
1/4 tsp garam masala
1 tsp freshly ground black pepper (kalimirch)
salt to taste

To Be Ground Into A Smooth Paste (using 2 Tbsp Of Water)
1 1/2 cups finely chopped onions
1/2 cup broken cashewnuts (kaju)
4 garlic (lehsun) cloves
1 tsp chopped ginger (adrak)

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

Heat the oil in a deep non-stick pan, add the paste and sauté on a medium flame for 2 to 3 minutes.
Add the fresh cream, milk, garam masala, black pepper powder and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the paneer, mix gently and cook on a medium flame 1 minute, while stirring occasionally.
Serve immediately garnished with coriander.