I am going to start by putting it out there that I am not a paneer fan. But this Kali Mirch Paneer is so drool-worthy that it’s going knock your socks off. If as a teenager, you read Chetan Bhagat’s 2 States, he says something which is profoundly true for North Indians. It’s an unsaid rule at wedding parties, you see chicken, you automatically go for that. If there is no paneer, you go for paneer. I kind of never felt that. Paneer always is so overhyped, that it turns out to be underwhelming.
Until mom cooked this absolute banger. Kali Mirch Paneer is supremely simple which makes the flavours infallible. It is incredibly easy to make, read on!
But if you want a classic, here is some top-notch Malai Kofta and Garlic Naan.
Ingredients for Kali Mirch Paneer (serves 4)
- Paneer – 200g
- Onion – 1 large, coarsely chopped
- Ginger – 1 inch, chopped
- Black pepper kernels – 1 tbsp, coarsely ground
- Cumin seeds – 1/2 tsp
- Bay leaves – 2
- Coriander powder – 1/2 tsp
- Hung curd – 1/2 cup
- Peanuts – 1/4 cup
- Cream – 1/2 cup
- Desi ghee – 1-1/2 tbsp
- Salt – to taste
- Kasuri methi – to garnish
Method
- Heat 1 tablespoon ghee in a kadhai and add the cumin seeds, cook for 2 minutes on medium-low heat until fragrant.
- Add the chopped ginger and onion and cook for 5 minutes until the onions are transparent to pink. Do not, I repeat do not over-cook the onions else you will not get the beautiful cream colour of the gravy. Remove from heat and allow to cool.
- We used regular salted Haldiram peanuts, you can use any salted or unsalted ones and adjust salt levels accordingly. But skinless.
- Add the peanuts and the cooked onions, add 2-3 tablespoons of water and blitz into a smooth mixture.
- Heat the remaining 1/2 tablespoon ghee, add the bay leaf and the blitzed mixture. Add the coarsely ground pepper, mix and cook for 2-3 minutes on medium heat.
- Using a fork or whisk, whip the hung curd and cream well so that there aren’t any lumps.
- Turn the heat off and add the cream and hung curd to the pan and mix well.
- Finally add the paneer, season with salt and mix well.
- Cover for at least half an hour so that the flavours get all soaked in. Since all the flavours are quite mild, they combine easily with the heat provided by the hot pan.
- When serving, heat on low flame for 3-4 minutes, and top with kasuri methi.
Kali Mirch Paneer
Kali Mirch Paneer is supremely simple which makes the flavours infallible. It is incredibly easy to make, read on!
Yield: 4 people
Calories: 203kcal
Materials
- 200 g Paneer
- 1 nos Onion large, coarsely chopped
- 1 tbsp Black pepper kernels coarsely ground
- 2 nos Bay Leaves
- ½ tsp Coriander powder
- ½ cup Hung curd
- ¼ cup Peanuts
- ½ cup Cream
- 1½ tbsp Desi ghee
- Salt to taste
- Kasuri methi to garnish
Instructions
- Heat 1 tablespoon ghee in a kadhai and add the cumin seeds, cook for 2 minutes on medium-low heat until fragrant.
- Add the chopped ginger and onion and cook for 5 minutes until the onions are transparent to pink. Do not, I repeat do not over-cook the onions else you will not get the beautiful cream colour of the gravy. Remove from heat and allow to cool.
- We used regular salted Haldiram peanuts, you can use any salted or unsalted ones and adjust salt levels accordingly. But skinless. Add the peanuts and the cooked onions, add 2-3 tablespoons of water and blitz into a smooth mixture.
- Heat the remaining 1/2 tablespoon ghee, add the bay leaf and the blitzed mixture. Add the coarsely ground pepper, mix and cook for 2-3 minutes on medium heat.
- Using a fork or whisk, whip the hung curd and cream well so that there aren’t any lumps.
- Turn the heat off and add the cream and hung curd to the pan and mix well.
- Finally add the paneer, season with salt and mix well.
- Cover for at least half an hour so that the flavours get all soaked in. Since all the flavours are quite mild, they combine easily with the heat provided by the hot pan.
- When serving, heat on low flame for 3-4 minutes, and top with kasuri methi.
Notes
Please note the Nutritional Value is approximate and would change as per the ingredients and produce you use.
One Reply to “Creamiest Kali Mirch Paneer Recipe”