PANEER KALI MIRCH RECIPE | RESTAURANT STYLE PANEER KALI MIRCH | PANEER RECIPE

Paneer Kali Mirch Recipe | Restaurant Style Paneer Kali Mirch | How To Make Paneer Kali Mirch | Paneer Kalimirch | पनीर काली मिर्च | Paneer In White Gravy | Spice Swad Paneer Recipe

Ingredients for Paneer Kali Mirch Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Paneer - 250 gms

To fry Paneer:
- Salt- 1/4 tsp
- Crushed Black Pepper- 1/4 tsp
- Coriander leaves chopped- 1 tbsp
- Oil- 1 tbsp

Onion-Cashew Paste:
- Onion, sliced- 2 small (120 gms)
- Ginger, chopped- 1” piece (8-9 gms)
- Garlic cloves- 6-7(8-9 gms)
- Green Chillies- 2-3 (8-9 gms)
- Cashew nuts- 10

Whole Spices:
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 2 pieces
- Whole peppercorns-10

Other Ingredients:
- Whisked Yogurt- 3 tbsp whisked and then 3 tbsp water added
- Garam Masala Powder- 1/2 tsp
- Crushed Pepper- 1 tsp
- Kasuri Methi (Dried Fenugreek Leaves)- 2 tsp
- Salt for seasoning- 1/2 tsp

Preparation:

- Slice the onions, peel the ginger and garlic & chop the ginger. Cut the green chillies to pieces.
- Heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 4 mins till the onions are soft and translucent.
- Add the chopped ginger and garlic and keep frying on medium heat for 1 min.
- Now add the cashew nuts and cut green chillies. Mix and fry on low heat for another minute.
- Remove onto a plate and allow to cool.
- To blend, add the items to a blender/grinder and coarse grind it. Now add 3 tbsp water and blend it into a smooth paste.
- Whisk the curd/plain yogurt till smooth and then add 3 tbsp water. Give a mix and set aside.
- Dry roast the Kasuri Methi, set aside and crush it with your hand.
- Chop 2-3 tbsp coriander leaves and set aside.

Process:

- Heat 1 tbsp oil in a pan and place the paneer pieces side by side.
- Sprinkle the pepper powder, salt and 1 tbsp fine chopped coriander leaves.
- Fry on medium to low heat for a min and then flip. Continue on the other side for another minute. Remove onto a plate and set aside.
- Now take another pan/kadhai and heat 2-3 tbsp oil.
- Add the whole spices and allow it to splutter.
- Give a stir and keeping the heat on low, add the paste blended earlier.
- Add the salt and crushed pepper after 2-3 mins.
- Stir and fry on low heat for another 4-5 mins till oil separates.
- Switch off heat and add the whisked curd/yogurt (mixed with water) and the garam masala powder. Mix and then switch on heat.
- Stir and cook on low heat for 2-3 mins till oil separates.
- Now add 150 ml water, mix and simmer for 2 mins till oil separates.
- Add the fried paneer pieces, mix and cover & cook on low heat for 10 mins till chicken pieces are tender.
- Open the lid and sprinkle a pinch of crushed pepper and Kasuri Methi. Mix and simmer on low heat for 2-3 mins till oil separates.








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