Creamy Paneer Kali Mirch -Welcoming New Year-2016

Black pepper is a spice that which evokes a sense of nostalgic feeling and when I have to make a dish I just find excuses to use this wonder spice immediately. A pinch of black pepper is added to almost every type of recipe imaginable. Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year.Black pepper is used here for the heat instead of red chilli or green chilli. This one is very flavourful dish which goes well with any kind of Indian flatbread like roti, naan or paratha etc.

Paneer can be counted in one of the healthy dishes. Paneer is good for our healthy bones, teeth, hair, skin, during pregnancy, cancer prevention and lactation. It is a good source of calcium as it is a basic form of curdled milk. Veggies normally prefer paneer recipes during their visits to restaurants.

   

Paneer kalimirch is made using a combination of all spices, yogurt and fresh cream. This gravy is a typical north Indian recipe which is a lip smacking dish for all veggies as well as paneer/cottage cheese lovers. Paneer coated with all the masalas and cooked in fresh cream gives a rich and authentic texture to this side dish.  

Cuisine: North Indian

Prep Time: 5-10 mins
Cooking Time: 15-20 mins
Serves: 4-6 people

Ingredients: 

• 200 gms  paneer cut into squares
• ¼ cup Fresh Cream
• 2 tbsp Oil
• Salt to taste

For the gravy:

• 1 large Onion sliced
• ¼ cup Almonds, soaked in hot water for 10 mins
• 1 inch Ginger 
• 4 cloves of Garlic 
• 1 teaspoon coriander powder
• 1 green chilli chopped 
• 1 stick Cinnamon
• 3 tbsp thick yogurt
• 1½ teaspoon Kalimirch/Black Peppercorns, crushed to powder

For Garnishing:

• 1 no of green chilli sliced thinly and fried
• 1 inch ginger julienne and fried 

Now let's learn how to make this recipe:

• Soak the almonds in warm water for 10 minutes.
• Cut the paneer into cubes and keep aside. 
• Heat 1 tbsp of oil and  fry the green chillies and ginger julienne and keep aside for garnishing. In the same oil saute the sliced onions. When it is half done, add the cinnamon, chopped ginger , garlic,  green chilli and  saute  till the onions turn brown. 
• Add the grounded peppercorns and take off from the flame. Let it cool.
• Once cool, Grind to a smooth paste along with thick yogurt, soaked almonds and salt. 
• Heat a pan , add 1 tablespoon of oil and cook the ground paste for 3-4 mins. Add 2 cups of water  and bring it to a boil.  
• Once the gravy comes to a boil, stir in paneer pieces and let it cook for 5-8 minutes on medium flame.
• Mix in cream and Adjust the seasoning and add little more water if you find the gravy too thick for your liking and let it simmer for another 5-6 minutes. 
• Turn off the flame and set the creamy Paneer Kalimirch aside for 5 minutes for all the flavors to infuse . Garnish with the fried ginger n chillies. 
• Enjoy with hot rotis, parathas.

Linking this recipes to Srivalli of http://cooking4allseasons.blogspot.in/2013/10/cooking-from-cookbook-challenge-for.html