🇮🇳 Indian Vegetarian

Chaaman Kali Mirch

Name: Chaaman Kali Mirch
Prep time: 18 min
Cook time: 29 min
Total time: 47 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; 1/4 cup Heavy Cream; to taste Salt; 250 g, cubed Paneer; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Red Chili Powder; 1 tsp Black Pepper

🇮🇳 Indian

Kashmiri paneer in white pepper-cream sauce, the chaaman of Srinagar banquets. Slow-built masala, soft centres and a gravy that clings to the spoon. Best with buttered rotis and a cold kachumber salad.

Prep 18 min Cook 29 min Serves 4 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Heavy Cream1/4 cup
Saltto taste
Paneer250 g, cubed
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Red Chili Powder1 tsp
Black Pepper1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Add the tomato with turmeric, chili and coriander powder; fry till the masala darkens and splits.
4
Turn the paneer through the masala with the black pepper, add warm water and bring to a gentle simmer.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

Blend half the gravy and stir it back for body without cream.

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Watch how it's made

Video: New Paneer Methi Kalimirch ki Super Tasty Jabardast Sabji | No Onion Garlic Recipe · on YouTube