Скачать или смотреть Paneer Kali Mirch Recipe | Easy Hotel Style White Gravy | होटल जैसा पनीर काली मिर्च | Sanjyot Keer

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Full written recipe - Paneer Kali Mirch

Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 3–4 people

Base Gravy
ONION | प्याज़ 3 MEDIUM SIZED (ROUGHLY CUT)CASHEW | काजू 25–30 NOS.
MELON SEEDS | खरबूजे के बीज 1 TBSP
GINGER | अदरक 2 INCH
GARLIC | लहसुन 20 CLOVES
GREEN CHILLI | हरी मिर्च 2 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
GREEN CARDAMOM | हरी इलायची 2–3 NOS.CINNAMON | दालचीनी 1 INCH
HOT WATER | गरम पानी AS REQUIRED

Tempering the gravy
BUTTER | मक्खन 2 TBSP
OIL | तेल 1 TSP
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
GINGER JULIENNE | अदरक के लच्छे 1 INCH
FRESH CORIANDER STEMS | हरा धनिया के डंठल 2 TBSP (CHOPPED)
SALT | नमक TO TASTE
SUGAR | शक्कर 1 TSP
BLACK PEPPER | काली मिर्च 1 TSP (FRESHLY CRUSHED)
HOT WATER | गरम पानी AS REQUIRED

Preparing Paneer & Final Cooking
OIL | तेल AS REQUIRED
PANEER | पनीर 300–350 GRAMS
ROASTED KASURI METHI POWDER | भुना कसूरी मेथी पाउडर
GARAM MASALA | गरम मसाला A PINCH

For garnish
ROGAN | रोगन
BLACK PEPPER | काली मिर्च
FRESH CORIANDER | हरा धनिया

Method:
In a kadhai, add roughly cut onions, cashews, melon seeds, ginger, garlic, green chillies, tej patta, black cardamom, green cardamoms, and cinnamon.
Pour in enough hot water to cover the ingredients. Cover and cook on medium flame for 10–15 minutes, or until everything turns soft and well cooked.
Remove from heat and allow the mixture to cool completely. Discard the whole spices (tej patta, black cardamom, green cardamom, and cinnamon) if you prefer a smoother flavor.
Transfer to a mixer grinder and blend into a smooth, fine puree. Keep aside.
Heat 2 tablespoons butter and 1 teaspoon oil in a kadhai. Add the slit green chilli, ginger julienne, and chopped fresh coriander stems. Sauté briefly until fragrant.
Add the prepared base gravy and mix well. Season with salt, sugar, and freshly crushed black pepper.
Stir and add hot water as required to adjust the consistency. Let the gravy simmer gently until you fry or prepare the paneer.
Heat a little oil in a separate pan. Shallow fry the paneer pieces until golden brown from both sides. (Paneer can also be added directly to the gravy, but shallow-fried paneer holds its structure better.)
Add the fried paneer into the simmering gravy. Lastly add roasted kasuri methi powder and a pinch of garam masala. Stir well to coat the paneer.
Taste and adjust seasoning if required.
Your rich and creamy Paneer Kali Mirch is ready. Serve hot with naan, rumali roti, or any Indian bread of your choice.

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Intro 0:00
Base Gravy 1:08
Tempering 2:39
Sauteing Paneer 5:08
Final cooking 5:45
Plating 6:25
Outro 7:20