by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 257 cookbooks
This recipe has been viewed 33813 times
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.
- 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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.