Paneer pieces cooked in creamy cashewnut gravy with the prominent spicy flavour of black peppercorns
PANEER KALIMIRCH
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.
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Paneer Kalimirch | Sanjeev Kapoor Khazana
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