Bored of the regular makhani‘s, shahi paneer, tikka masala, Matar paneer, palak paneer and the likes? Or are you looking for some easy paneer recipes for dinner? Then try this spicy and delicious Paneer Kali Mirch, a vegetarian variant to its non-veg counterpart Murgh (Chicken) Kali Mirch. This black pepper paneer, a simple paneer dish is a good change from the otherwise sweet, tangy and mildly spiced onion tomato based curries. Kali Mirch stands for peppercorns in Hindi. So as the name says, this dish has a lot of pepper to spice it up. The curry base consists of caramelized brown onion paste along with yogurt, few spices and of course- freshly ground peppercorns and is finished off with some cream. To get the real deal peppery flavor, please do use freshly ground peppercorns, the ready-made stuff is just not cut out for this dish!
I came across this recipe from here when I was just browsing the web and immediately tried it out as I had everything. I tweaked it a little to adapt it to our taste buds. The recipe is actually for Dum Paneer kali mirch, I’ve skipped the whole dum process (cooking under vacuum), and made a regular curry which turned out quite well, if I may say so!
HOW TO MAKE PANEER KALI MIRCH?
This paneer kali mirch recipe is really quick and easy to prepare. The only time-consuming part in this dish is the browning of onions, also known as birista, if you have them made already, then this dish hardly takes about 10 minutes. Not a lot of sautéing is required here as compared to the usual Punjabi onion-tomato curries. If you are making it from scratch, saute onions until light brown, then make a paste along with some cashew nuts. I’ve added cashew nuts to add some creaminess and richness to the gravy in order to compensate for the cream which I skipped. Then saute some whole spices, ginger garlic paste, and the brown onion paste. Cook it for a little while, then add yogurt, basic spices like coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt. Finally, add some water to adjust the consistency of the gravy, add the paneer cheese. Finish off with a dash of garam masala and some cream. I used half and half instead, so this dish is kind of semi-rich, which is perfect to be enjoyed as a regular weeknight meal or use cream for a richer taste if you plan on making it for a party. If you are on the lookout for some delicious, easy and good paneer recipes, yet something that is different from the popular ones you must try this Paneer Kali Mirch. We enjoyed it with some jeera rice. It would pair well with any flatbread too.
STEP BY STEP INSTRUCTIONS TO MAKE PANEER KALI MIRCH
1.Blend golden brown fried onions along with soaked and drained cashew nuts with water to make a smooth paste.
2.Heat oil in a heavy bottomed pan/kadai and add the cloves, cardamoms, and cinnamon, sauté until it is fragrant.
3.Add ginger-garlic paste, sauté until aromatic.
4.Now add onion paste and cook well until it oozes oil.
5.Take the pan off the heat, let it cool down a bit for a minute, then add yogurt / dahi, Mix well and return the pan to medium-low heat.
6.Cook well till oil separates.
7.Then add coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt, sauté the spices well.
8.Add 1 cup water, bring to a boil. Adjust as per desired consistency.
9.Add paneer pieces, mix well.
10.Sprinkle garam masala powder, mix well, cover the pan and simmer for 3-5 minutes.
11.Finally add the cream or half and half, mix well, simmer for another minute. Check for salt and adjust if required. Garnish with cilantro and mint leaves.
NOTE 1.To make the brown onions for this recipe- take 375 grams of onions (about 4 medium onions), slice thinly. You may brown them by deep frying in batches or shallow fry in 2-3 tablespoon oil until they turn golden brown. Do not brown the onions too much, as they will make the entire dish bitter. Remove them when they turn golden brown, since they will continue to cook in the residual heat. Transfer to a plate lined with an absorbent napkin and spread it out. Let it cool then transfer to a blender and proceed with the recipe.
HOW TO MAKE PANEER KALI MIRCH AT HOME?
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
