Restaurant style Paneer kalimirch


Restaurant style Paneer kalimirch



50 mins
5-6 people
10 mins




Restaurant style Paneer kalimirch


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


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.