Paneer Kalimirch
by Tarla Dalal

Prepared in true Punjabi style with loads of milk, fresh cream and garam masala, this dish gets a very intense flavour from a paste of onions, cashews and spices.

This paste not only contributes to the flavour but also to the texture of this mouth-watering subzi.

Like all white gravies, the Paneer Kalimirch must also be enjoyed immediately to experience the best flavour.

Serve Paneer Kalimirch along with Aloo Mutter Tariwale , Ajwaini Roti , Lehsuni Matki Palak Tikki , Aam aur Chane ka Achaar , Dal Tadka and Jeera Rice for a delectable North Indian combo meal.

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Paneer Kalimirch recipe - How to make Paneer Kalimirch

2 cups paneer (cottage cheese) cubes (1”each)
2 tbsp oil
1/4 cup fresh cream
1/2 cup milk
1/4 tsp garam masala
1 tsp freshly ground black pepper (kalimirch)
salt to taste

To Be Ground Into A Smooth Paste (using 2 Tbsp Of Water)
1 1/2 cups finely chopped onions
1/2 cup broken cashewnuts (kaju)
4 garlic (lehsun) cloves
1 tsp chopped ginger (adrak)

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

Heat the oil in a deep non-stick pan, add the paste and sauté on a medium flame for 2 to 3 minutes.
Add the fresh cream, milk, garam masala, black pepper powder and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the paneer, mix gently and cook on a medium flame 1 minute, while stirring occasionally.
Serve immediately garnished with coriander.

Nutrient values (Abbrv) per serving