Restaurant style Paneer kalimirch

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Ingredients 

Paneer cubes	200 gms
Onion	2 pcs
Water	as required
Cinnamon	2 inches
Bayleaf	5 pcs
Mace	1 pc
Green cardamom	6 pcs
Cloves	8-9 pcs
Black pepper	12-15 pcs
Salt	1 tbsp

 

Oil	2 tbsp
Ghee	1 tbsp
Black cardamom	1 pc
Shahi jeera	1 tbsp
Ginger-garlic-green chilli paste	1 tbsp
Curd	1 cup
Cashew paste	¼ cup
Milk	½ cup
Black pepper powder	1 tbsp
Fresh cream	¼ cup
Kasoori methi powder	½ tsp
Sugar	1 tsp

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Heat a pan, add water, onion, cinnamon, bayleaf, mace, cloves, green cardamom, black pepper, cloves, salt and let it boil.

Cook it until the onion gets whitish in colour or translucent.

Once done, cool it down, remove in a bowl, discard all the whole spices and transfer it to a mix jar.

Blend it to a fine paste, add water as required. Keep it aside until in use.

Heat a pan, add oil, ghee, cinnamon, bayleaf, black pepper, green cardamom, black cardamom, cloves and let it crackle.

Then add ginger-green chilli-garlic paste and saute them.

Later add onion paste and cook until it releases oil.

Then add curd and cook on a medium flame until it releases oil.

Then add cashew paste, milk and cook it for a while.

Add some water, salt and give it a boil.

Once it gets to proper consistency, turn off the flame and strain it.

Now, heat a pan, add oil, black pepper powder and let it crackle.

Add the strained gravy to the pan and stir it.

Lastly add cream, paneer cubes, kasoori methi powder, sugar and cook it for 2-3 minutes. 

Paneer kalimirch is ready to serve.

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