200gramsIndian cottage cheese (पनीर)cut into 1-inch cubes
For Onion Paste
1inchcinnamon stick (दालचीनी)
2green cardamom (छोटी इलायची)
1 or 2single strands ofmace (जावित्री)
1medium to largechopped onion (कटा हुआ प्याज)
½inch finely chopped ginger (बारीक़ कटा हुआ अदरक)
2 to 3medium sizechopped garlic cloves (कटा हुआ लहसुन का लौंग)
1chopped green chili (कटा हुआ हरी मिर्च)or 1 teaspoon chopped green chilies
10 to 12cashew nut (काजू)
⅓ to ½cupwater (पानी) for grinding
For Crushed Black Pepper
½teaspoonblack pepper (काली मिर्च)
2tablespoonsclarified butter (घी) or oil
1smallIndian bay leaf (तेज पत्ता)
½teaspooncaraway seeds (शाह जीरा)
¼cupwhisked curd (फेटा हुआ दही)use full-fat fresh curd
¼teaspoonred chili powder (लाल मिर्च पाउडर)
¼teaspoongaram masala powder (गरम मसाला पाउडर)
½teaspooncoriander powder (धनिया पाउडर)
½cupwater (पानी)or add as required
salt to taste (नमक स्वाद अनुसार)
2tablespoonsfresh cream (ताजा क्रीम)- optional
1teaspoonkewra water (केवरा पानी)or rose water (गुलाब जल)
¼teaspooncrushed black pepper (कुचली हुई काली मिर्च)
somefresh mint leaves (पुदीना पत्ता)or chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
How to Cook Paneer Kali Mirch
Cut the paneer into 1-inch cubes.
In a heavy-bottomed pan or Kadai, heat 1 tablespoon oil or clarified butter.
Once hot, add 1 cinnamon stick, 2 green cardamoms, 2 cloves, 1 or 2 strands of mace. Sauté for a few seconds, or until the spices begin to crackle.
Then, stir in 1/2 cup chopped onion. Begin sautéing the onion on low to medium heat, frequently stirring, until they turn a light golden color.
Now add 1/2 teaspoons chopped ginger, 1/2 teaspoon chopped garlic, 1 chopped green chili, and 10 to 12 cashews in it and combine thoroughly.
Stirring frequently, allow the onions to turn golden. Then switch off the flame and allow this mixture to cool down at room temperature.
Add this in a grinder jar to grind it, adding 1/3 to 1/2 cup water. Make a smooth and fine paste. Set aside.
Further, in a mortar, grind 1/2 teaspoons of black pepper. Make a coarse black pepper powder and set it aside.
Also, whisk 1/4 cup fresh curd until smooth set aside. Always use full-fat curd. As curd prepared from toned milk or skimmed milk has the potential to curdle in gravy.
How to Make Paneer Kali Mirch Gravy
In the same pan in which we have fried the onions earlier, heat 2 tablespoons of oil or clarified butter. In it, add 1/2 teaspoon shahi jeera and 1 Indian bay leaf and caraway seeds. If you don't have shahi jeera, you can replace it with cumin seeds.
Sauté for a few seconds, or until the shahi jeera begins to crackle and becomes fragrant.
Now stir in the onion and spice paste.
Mix thoroughly and sauté the onion paste on low heat.
Add 1/2 cup water in the grinder jar in which the onion paste was ground. Swirl and rotate to clean the onion paste stuck to the bottom and sides of this Jar. We will add this onion paste-water mixture later to the paneer Kalimirch gravy. So keep it on hand.
Keep sauteing the onion paste, constantly stirring for 4 to 5 minutes on a low flame. Cook until the oil or ghee separates from the sides of the paste.
Then, add the crushed black pepper to it and mix thoroughly.
Sauté for a minute. Then, stir in 1/4 teaspoon red chili powder, 1/4 teaspoon garam masala powder, and 1/2 teaspoon coriander powder.
Mix it thoroughly again and sauté for another minute, turn off the flame, and add the beaten curd.
Quickly stir to thoroughly combine the curd with the onion paste.
Now add 1/2 cup water from the grinder jar and again mix thoroughly.
Now, turn on the stove again, keep the flame low, and let the Kali Mirch gravy simmer until you see it gently boiling.
When the gravy reaches a boil, season it with salt to taste, mix again.
Let the gravy simmer till you see specks of oil or ghee on top. If the gravy becomes too thick in this process, add some water to get the desired consistency.
Then, add the paneer cubes in the gravy and mix thoroughly and turn off the heat. You can also add 2 tablespoons of cream at this point if you desired.
Finally, add 1 teaspoon of kewra water (pandanus water) or rose water according to your personal preference and mix once more.
Serve paneer Kali Mirch with flatbreads such as Rotis, Chapati, Paratha, Naan, Cumin Rice, Ghee Rice, or Vegetable Pulao. Garnish with crushed black pepper, mint leaves, or coriander leaves before serving.
Paneer Kali Mirch by Punam Paul from https://punampaul.com/paneer-kali-mirch-recipe/