INGREDIENTS
2 teaspoons + 1.5 tablespoons oil divided, I used avocado oil
1 large yellow onion chopped
1 inch ginger chopped
1 green chili chopped
10 cashews raw
1.5 teaspoons whole peppercorns 6 grams, crushed using a spice grinder
1/4 cup plain yogurt 60 grams, whisked and at room temperature
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon garam masala
3/4 cup water 6 oz
3/4 teaspoon salt or to taste
3 tablespoon cream 45 ml
225 grams paneer cut into cubes
INSTRUCTIONS
Heat 2 teaspoons oil in a pan on medium heat.
Once hot, add the chopped onion, ginger and green chili. Cook for around 4
minutes, stirring often until onions soften.
a pan with diced onion, ginger, chilies
Then add the cashews. Stir often and cook for another 3 to 4 minutes until
onions start turning very light brown in color. Turn off heat and remove the pan
from heat.
a pan with sauteed onion, ginger, cashews and chili
Transfer the sauteed onion, ginger, chili and cashews to a blender and blend to
a smooth paste. I did not add any water while grinding it, if you are having
difficulty grinding the mixture, you may add some water. Set aside.
ground white color paste
Meanwhile, also grind 1.5 teaspoons (6 grams) of peppercorns using a spice
grinder. Don't make a fine powder, you want it coarse.
peppercorns crushed in a spice grinder
Now, heat 1.5 tablespoons of oil in the same pan on medium heat. Add the ground
onion paste and cook on medium heat for around 3 minutes.
pan with a ground white paste with a wooden spatula
Then remove pan from heat (this is to make sure the yogurt doesn't curdle as we
add it) and start adding the whisked yogurt (yogurt should be at room
temperature). Keep whisking as you add the yogurt until all of it is combined.
pan with white color paste and yogurt being added to it
Place the pan back on heat and add the spices- coriander powder, cumin powder
and garam masala. Stir and cook for 30 seconds.
ground spices added to a pan with ground paste
Add in 3/4 cup (6 oz) water, I filled the jar that I used for grinding the
onions with water and pulsed it few times to get any remaining paste and added
that water to the pan. Stir well.
Then add the salt and then the cream.
water being added to a pan with a paste in it
Now, add the crushed peppercorns and mix well.
ground black pepper being added to a white color sauce in a pan
Then add in the paneer cubes. Mix well and let the paneer simmer for 2 to 3
minutes on low heat. Serve paneer kali mirch warm with some garlic naan.
paneer cubes being added to a cream colored sauce in a pan
NOTES
If you like the texture of fried paneer, heat some oil and pan fry the paneer
until it's light browned from both sides and then add to the recipe.
Make sure yogurt is whisked and at room temperature before you add it to the
curry base.
NUTRITION
Calories: 278kcal
Carbohydrates: 9g
Protein: 10g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 504mg
Potassium: 125mg
Fiber: 2g
Sugar: 3g
Vitamin A: 181IU
Vitamin C: 4mg
Calcium: 312mg
Iron: 1mg