Restaurant style Paneer kalimirch

Restaurant style Paneer kalimirch

50 mins
5-6 people
10 mins

Restaurant style Paneer kalimirch


Paneer cubes

200 gms


2 pcs


as required


2 inches


5 pcs


1 pc

Green cardamom

6 pcs


8-9 pcs

Black pepper

12-15 pcs


1 tbsp



2 tbsp


1 tbsp

Black cardamom

1 pc

Shahi jeera

1 tbsp

Ginger-garlic-green chilli paste

1 tbsp


1 cup

Cashew paste

¼ cup


½ cup

Black pepper powder

1 tbsp

Fresh cream

¼ cup

Kasoori methi powder

½ tsp


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.