Paneer Kaali Mirch

This recipe is for creamy & spicy Paneer Kaali Mirch, with the sweetness of cinnamon and spiciness of black peppercorns (kaali mirch) it is delectable.

Also try: Paneer Do Pyaaza, Tawa Paneer Masala, Paneer Jalfrezi, Kadai Paneer or Paneer Lababdar.

Course: Main Course

Cuisine: Indian

Time: Preparation – 10 mins, Cooking – 30 mins, Total – 40 mins.

Servings: 2

Ingredients:

Paneer – 250 grams (cut into cubes)
Curd (or Plain Yogurt) – 1/2 cup (beaten)
Onion – 1 large (roughly chopped)
Garlic – 2 cloves (roughly chopped)
Ginger – 1/2 inch (roughly chopped)
Green Chillies – 2 (roughly chopped)
Cashew – 5
Black Peppercorns – 1/2 tsp
Green Cardamom – 2
Black Cardamom – 1
Cinnamon – 1/2 stick
Cloves – 2
Bay Leaf – 1
Cumin Powder – 1/2 tsp
Kashmiri Red Chili Powder – 1/2 tsp
Cream – 2 tbsp
Mint Leaves – 2 tbsp (chopped)
Water – 1 cup
Oil – 1 tbsp
Ghee – 1 tbsp
Salt to taste.

PS: 1 Cup = 250 ML.

How to make Paneer Kaali Mirch:

Crush black peppercorns in a mortar-pestle to make a coarse powder. Keep aside
Heat oil in a pan and add green cardamom, black cardamom, cloves & cinnamon stick. Saute till fragrant
Add onions, ginger, garlic, green chillies and cashews. Saute till light golden brown, remove from the heat and let it cool down
Transfer it to a blending jar and add 1/4 cup water, blend to a smooth paste. Now strain it through a sieve by pressing it firmly to get the maximum paste out of it. Discard the remains and keep aside the paste
Heat ghee in a pan and add bay leaf, saute for a couple of seconds. Add the paste and cook until golden brown
Add crushed black peppercorns, kashmiri red chili powder and cumin powder. Mix and cook for a min
Add beaten curd and cook 2-3 mins while stirring continuously
Add 3/4 cup water (or as needed) and bring it to boil, add paneer, cream and salt. Mix and cook for about 2 mins
Add mint leaves and mix. Your Paneer Kaali Mirch is ready, garnish with some crushed peppercorns and serve hot.