Paneer pieces cooked in creamy cashewnut gravy with the prominent spicy flavour of black peppercornsPANEER KALIMIRCHIngredients250 grams cottage cheese (paneer), cut into cubes20-24 black peppercorns Crushed black peppercorns for sprinkling 1 tablespoon oil4 cloves1 inch cinnamon, broken2 green cardamoms½ tablespoon finely chopped garlic1 medium white onion, finely chopped14-16 cashewnuts1 tablespoon ghee1 teaspoon cumin seeds (jeera)1 bay leaf½ cup milk1 tablespoon yogurt½ teaspoon garam masala powder1 tablespoon fresh cream + for drizzlingSalt to tasteFresh coriander sprig for garnishing Method1. 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. 2. Discard cinnamon and transfer mixture in a blender jar. Add cashewnuts and some water and blend to a smooth paste. 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.4. Add milk, mix and simmer for 1-2 minutes. Add yogurt and mix well. 5. Add garam masala powder and mix. Add cream, mix well and simmer for a minute. 6. Discard bay leaf, add salt and cottage cheese cubes, mix lightly and cook for 2-3 minutes. 7. Sprinkle some crushed peppercorns, drizzle some cream, garnish with coriander sprig and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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