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.
Paneer Kalimirch recipe - How to make Paneer Kalimirch
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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.
| Energy | 443 cal |
| Protein | 14.2 g |
| Carbohydrates | 15.6 g |
| Fiber | 0.5 g |
| Fat | 35.5 g |
| Cholesterol | 4 mg |
| Vitamin A | 455.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 8 mg |
| Folic Acid | 14.1 mcg |
| Calcium | 436.3 mg |
| Iron | 1.1 mg |
| Magnesium | 56.3 mg |
| Phosphorus | 312.9 mg |
| Sodium | 12.6 mg |
| Potassium | 175.1 mg |
| Zinc | 1 mg |
Nice paneer vegetable with a cashew-nut paste.