This Paneer Kalimirch Recipe is great dish to add in your party menu. With this recipe, you can also checkout more Paneer- based recipes like Paneer Makhani Recipe, Kadai Paneer, Paneer Jalfrezi, Paneer Thread Rolls Recipe, Zingy Parcel Recipe, Chili Paneer Recipe, Paneer Lababdaar and Paneer Bhurji.
Finally, I would like you to checkout my Indian Curry Recipes Collection, Indian Breads Collection and Snacks Recipes Collection also.
Instructions for how to make Restaurant Style Paneer Kalimirch at home:
- Firstly, take 250gm cottage cheese/ Paneer and cut into cubes. Then sprinkle some salt over them, by doing this the Paneer will not become tasteless in the curry. Cover and keep it aside.
- Next, heat a pan 3 sliced onion to it.
- Then add 2 green chilies (slit), 2 tsp chopped ginger and 2 tsp of chopped garlic to it.
- Add 1 Bayleaf, 1 black cardamom, 1/4 cup cashew nuts and 5 cups of water to it.
- Bring a boil, then cover and cook for 20-25 minutes or until the onion cooked well.
- Drain all the remaining water and take out the bayleaf, black cardamom and green chilies. Cool completely.
- Then transfer to the grinder jar and add 3/4 cup curd/dahi to it. Blend to a smooth white puree.
- Heat 2 tbsp oil in a pan/ kadai and add the prepared puree.
- Stir it well to combine the puree with oil.
- And then cover and cook for 10-12 minutes on low flame. Stir occasionally.
- Meanwhile, heat 1.5 tbsp butter in a pan and add ginger julienne to it.
- Add 1 tsp freshly crushed black pepper and sauté for a minute.
- Add salted paneer cubes to it. Roast the paneer cubes for 2-3 minutes.
- Now, the gravy also thickens and curd is cooked really well. Adjust the consistency of gravy as per your preference.
- Add roasted paneer cubes in the gravy and mix well.
- Add salt to taste. Remember we have also sprinkled some salt over the paneer cubes.
- Cook for few more minutes on low flame. Paneer Kalimirch is ready.
- Heat 1 tbsp in a small pan and add 1/2 tsp Kashmiri red chili powder to it. Sauté for few seconds and rogan is ready.
- Transfer the Paneer Kalimirch in a serving bowl and pour 1 tbsp rogan over it.
- Sprinkle freshly crushed black pepper and garnish with green coriander leaves. Paneer Kalimirch is ready to serve with Butter Roti, Butter Naan, Chapati or Rice.
1. Firstly, take 250gm cottage cheese/ Paneer and cut into cubes. Then sprinkle some salt over them, by doing this the Paneer will not become tasteless in the curry. Cover and keep it aside.
2. Next, heat a pan 3 sliced onion to it.
3. Then add 2 green chilies (slit), 2 tsp chopped ginger and 2 tsp of chopped garlic to it.
4. Add 1 Bayleaf, 1 black cardamom, 1/4 cup cashew nuts and 5 cups of water to it.
5. Bring a boil, then cover and cook for 20-25 minutes or until the onion cooked well.
6. After 25 minutes onion has cooked well.
7. Drain all the remaining water and take out the bayleaf, black cardamom and green chilies. Cool completely.
8. Then transfer to the grinder jar and add 3/4 cup curd/dahi to it.
9. Blend to a smooth white puree.
10. Heat 2 tbsp oil in a pan/ kadai and add the prepared puree.
11. Stir it well to combine the puree with oil.
12. And then cover and cook for 10-12 minutes on low flame. Stir occasionally.
13. Meanwhile, heat 1.5 tbsp butter in a pan and add ginger julienne to it.
14. Add 1 tsp freshly crushed black pepper and sauté for a minute.
15. Add salted paneer cubes to it.
16. Roast the paneer cubes for 2-3 minutes, so that Paneer absorbs the flavours of butter and black pepper.
17. Now, the gravy also thickens and curd is cooked really well. Adjust the consistency of gravy as per your preference.
18. Add roasted paneer cubes in the gravy and mix well.
19. Add salt to taste. Remember we have also sprinkled some salt over the paneer cubes.
20. Cook for few more minutes on low flame. Paneer Kalimirch is ready.
21. Heat 1 tbsp oil in a small pan and add 1/2 tsp Kashmiri red chili powder to it. Sauté for few seconds and rogan is ready.
22. Transfer the Paneer Kalimirch in a serving bowl and pour the prepared rogan over it. Sprinkle freshly crushed black pepper and garnish with green coriander leaves.
Tips:
- Try to use freshly crushed black pepper, if not possible then you may use ground black pepper.
- Make sure, always blend curd with onion, then curd will not curdle while cooking.
- Adding Rogan is optional, but it gives the different spicy flavour to the curry.
- Paneer Kalimirch tastes great, when served hot with roti.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 250gm cottage cheese/ Paneer and cut into cubes. Then sprinkle some salt over them, by doing this the Paneer will not become tasteless in the curry. Cover and keep it aside.
2. Next, heat a pan 3 sliced onion to it.
3. Then add 2 green chilies (slit), 2 tsp chopped ginger and 2 tsp of chopped garlic to it.
4. Add 1 Bayleaf, 1 black cardamom, 1/4 cup cashew nuts and 5 cups of water to it.
5. Bring a boil, then cover and cook for 20-25 minutes or until the onion cooked well.
6. After 25 minutes onion has cooked well.
7. Drain all the remaining water and take out the bayleaf, black cardamom and green chilies. Cool completely.
8. Then transfer to the grinder jar and add 3/4 cup curd/dahi to it.
9. Blend to a smooth white puree.
10. Heat 2 tbsp oil in a pan/ kadai and add the prepared puree.
11. Stir it well to combine the puree with oil.
12. And then cover and cook for 10-12 minutes on low flame. Stir occasionally.
13. Meanwhile, heat 1.5 tbsp butter in a pan and add ginger julienne to it.
14. Add 1 tsp freshly crushed black pepper and sauté for a minute.
15. Add salted paneer cubes to it.
16. Roast the paneer cubes for 2-3 minutes, so that Paneer absorbs the flavours of butter and black pepper.
17. Now, the gravy also thickens and curd is cooked really well. Adjust the consistency of gravy as per your preference.
18. Add roasted paneer cubes in the gravy and mix well.
19. Add salt to taste. Remember we have also sprinkled some salt over the paneer cubes.
20. Cook for few more minutes on low flame. Paneer Kalimirch is ready.
21. Heat 1 tbsp oil in a small pan and add 1/2 tsp Kashmiri red chili powder to it. Sauté for few seconds and rogan is ready.
22. Transfer the Paneer Kalimirch in a serving bowl and pour the prepared rogan over it. Sprinkle freshly crushed black pepper and garnish with green coriander leaves.
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