How to make Paneer Kalimirch-SK Khazana -
You just will not stop at one helping – it is so tempting
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Black peppercorns (काली मिर्च)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Paneer Kalimirch-SK Khazana checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like Potato Cheese Balls In Spinach Gravy Beans Paruppu Usli Jeera Aloo Paneer Babycorn Balchao
Paneer Kalimirch-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer Kalimirch-SK Khazana Recipe
Cottage cheese (paneer) cut into cubes 250 grams
Black peppercorns 20-24
Black peppercorns crushed to sprinkle
Oil 1 tablespoon
Cloves 4
Cinnamon 1 inch
Green cardamoms 2
Garlic finely chopped 1/2 tablespoon
Medium white onion finely chopped 1
Cashewnuts 14-16
Ghee 1 tablespoon
Cumin seeds 1 teaspoon
Bay leaf 1
Milk 1/2 cup
Yogurt 1 tablespoon
Garam masala powder 1/2 teaspoon
Fresh cream 1 tablespo for drizzling
Salt to taste
Fresh coriander sprig for garnish
Method
Step 1
Heat oil in a non-stick pan. Add peppercorns, cloves, cinnamon, cardamoms and garlic, mix and sauté for a minute. Add onion, mix and sauté till it turns translucent.
Step 2
Discard cinnamon and transfer mixture in a blender jar. Add cashewnuts and some water and blend to a smooth paste.
Step 3
Heat ghee in a non-stick pan. Add cumin seeds and sauté till seeds change colour. Add bay leaf and prepared paste, mix and bring to a boil.
Step 4
Add milk, mix and simmer for 1-2 minutes. Add yogurt and mix well.
Step 5
Add garam masala powder and mix. Add cream, mix well and simmer for a minute.
Step 6
Discard bay leaf, add salt and cottage cheese cubes, mix lightly and cook for 2-3 minutes.
Step 7
Sprinkle some crushed peppercorns, drizzle some cream, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
