Paneer Kali Mirch

To garnish Fresh mint and coriander leaves

Making Onion Paste for Paneer Kali Mirch

Heat oil in a pan and add the cloves, cardamom, 1-2 single mace strands. Sauté it on low flame till it gets the crackle

Add chopped onions and chopped ginger and garlic, green chili and 10-12 cashews, saute this mixture till the onions get lightly golden. Light off the gas stove and let it cool for some time.

Put this onion mixture in a grinder jar and add a ½ cup of water. Grind this mixture well to make a smooth paste.

Take the same pan and add 2 tbsp oil/ghee and heat it. Add bay leaves and caraway seeds in it. Sauté it till the caraway seeds crackle and become aromatic.

Add onion paste and stir the mixture well. Simmer it low flame for 5-6 minutes and stir occasionally.

Once the oil or ghee starts separating at the edges, add crushed black pepper and mix it well.

Add salt, red chili powder, Garam Masala, and coriander powder into the gravy and stir it well.

Light off the stove and add beaten curd into the mixture and stir it well.

Add a 1/2 cup of water and light the stove again, keeping it to the medium flame.

Bring this mixture to boil and then add paneer cubes in it. You can also add cream in this gravy, but that is optional.

Put the lid down and cook it for 10 minutes on low flame.

Serve this dish hot garnished with coriander and mint leaves along with chapattis, naan or jeera rice.