I met Juhi again!!
Yes and every time I meet her she suggests me some interesting recipes to share on my blog. Well Juhi herself is a great cook and you can only feel jealous of her husband who gets treated by her brilliant weekend cookings. So this Kali Mirch Paneer has been suggested by her and must say like all her recipes this one too came out really well.
Paneer is one dish which I feel can never go wrong but sometimes the spices and their sequence do the magic. This dish I feel is like that. As much as the ingredients are simple and readily available with not much of preparation time the secret is in Pudina or Mint. You would have mint flavor dominating and it does make it really sumptuous. You can alternatively call it Pudina Paneer. Of you are a Paneer lover then there is no reason why you would not try this one.
- Paneer: 200 gms
- Onion: 1 medium sliced
- Ginger paste: 1 tsp
- Garlic paste: 1 tsp
- Coriander powder: 1 tbsp
- Cumin powder: 1 tbsp
- Red Chilli: 1 tsp
- Curd: 2 tbsp
- Kali Mirch powder: 1 tsp
- Cinnamon powder: 1tbsp
- Garam masala powder: 1tsp
- Pudina paste: 1 tbsp
- Cream: 1 tbsp
- Chopped coriander: 1 tbsp
- Salt: to taste
- Oil: 1 and 1/2 tbsp
- Saute onions in 1 tbsp till they are brown and make a paste of it in a mixer.
- Fry paneer pieces in a pan separately. This is optional though it enhances the taste, if you want to avoid the fried paneer you can just use the un-fried version too.
- In a wok where you fried onions add ½ tbsp more oil and heat.
- Add the onion paste and then ginger garlic paste and cook for 2 mins.
- Now add all the grounded masalas like cumin powder, coriander powder, red chilli, cinnamon powder and let it cook till masala leaves oil from sides.
- Now in a bowl mix curd, Pudina paste, salt and kalimirch powder and beat it till its smooth.
- Add the curd mixture in the wok and cook on low flame. Keep mixing it in the gravy till such time the curd mixture is well blended.
- Now add Paneer cubes, garam masala and chopped coriander and cook for 1 min.
- It’s time to put the paneer on ‘Dum’ cooking by taking an aluminum foil sheet and covering the wok by pressing the sides and putting the lid on the wok tightly.
- Leave it on slow flame for 10 mins and leave it for 20 mins on ‘Dum’ only.
- Open the aluminum foil and serve with laccha Paratha or naan.