Paneer Kali Mirch

Dry roast Black pepper seeds on a griddle for 2-3 minutes. Cool it and coarsely grind it. Keep aside. Soak cashew nuts in water for 2 hours. Cut paneer in small cubes. Wash, peel and chop onion garlic and ginger. Grate 4 cloves of garlic and 1″ piece ginger.

Pour 1 tb spoon butter and 1 tsp Cooking Oil on a griddle. Add grated ginger and garlic and stir for 1 minute. Now add paneer cubes and saute for 3-4 minutes till paneer gets pinkish brown. Add half of grinded kalimirch in paneer and mix well and remove in a plate.. In the same pan heat 1 tb spoon cooking oil. Add onion, 1″ piece ginger and garlic and saute till onion gets translucent. Add soaked cashew nuts with water,, cloves, cinnamom and both cardamoms. Cover the lid and cook for 5 minutes. Switch off the flame. Cool it and then grind it to a smooth paste.

Heat 1 tb spoon butter and 1 tsp Cooking Oil in a wok. Add grinded paste in it and cook on low flame till it turn thick and oil starts leaving the sides, Add curd and paneer cubes. Add salt and remaining black pepper powder and mix well. Add fresh malai and mix. Sprinkle chopped coriander leaves and switch off the flame. Serve this delicious paneer kalimirch with chapatti or parantha.