Paneer Kalimirch


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A rich preparation of paneer coated slightly with a fiery gravy charged with freshly crushed pepper.

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Preparation Time: 
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Serves 4
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2 cups paneer (cottagte cheese), cut into 1/2" cubes
1/4 cup fresh cream
1/2 cup milk
1/4 tsp punjabi garam masala
1 tsp freshly crushed peppercorns
2 tbsp oil
salt to taste

To be ground into a smooth paste
1 1/2 cups chopped onions
1/2 cup broken cashewnuts (kaju)
4 cloves of garlic (lehsun)
6 mm. (¼") piece of ginger (adrak)
2 tbsp water

For the garnish
1 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)

  1. Heat the oil in a pan and fry the paste for 4 to 5 minutes while stirring continuously.
  2. Add the paneer, cream, milk, salt and 1 cup of water and bring to a boil.
  3. Add the Punjabi garam masala and crushed peppercorns and mix well.
  4. Serve hot garnished with coriander and mint.
RECIPE SOURCE : Punjabi SubzisBuy this cookbook
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