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Cottage Cheese Black Pepper

Cottage Cheese with Black Pepper
(Paneer Kali Mirch)

Black Pepper Cottage Cheese

Cottage cheese (paneer) simmered in a white gravy flavored with crushed peppercorns (kali mirch).


Indian Vegetarian Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: North Indian Vegetarian


400  grams cottage cheese (paneer) cut into 1" cubes
1  cup(s) yoghurt beaten well
½  cup(s) coriander leaves finely chopped
2  tablespoon(s) mint leaves finely chopped
1" cinnamon stick
2  bay leaves
3  green cardamoms and cloves each
1  teaspoon(s) cumin powder
2  tablespoon(s) coriander powder
2  tablespoons ghee (clarified butter) / butter
salt to taste

2  cup(s) water
1  tablespoon(s) black peppercorns powdered coarsely
2  tablespoon(s) fresh cream
½  teaspoon(s) hot spice mix (garam masala).
To be ground:
3  onions sliced and fried to golden brown
3  flakes garlic
1" ginger chopped
2  green chillies

  1. Grind the ingredients (to be ground) to a fine paste with little water.
  2. Heat the ghee / butter in a heavy-bottomed pan with a tight-fitting lid. Add the cinnamon, cardamoms, cloves and bay leaves. Fry for a few seconds. Add the ground paste and fry on low level for about 2  minute(s).
  3. Reduce heat to minimum and add the beaten yoghurt whilst stirring. Add the coriander-cumin powders, sprinkle salt to taste and cook on low level for about 2  minute(s).
  4. Add the water and bring to a boil. Mix in the cottage cheese (paneer) cubes, chopped coriander-mint leaves and coarsely-powdered black pepper. Stir in the fresh cream, sprinkle hot spice mix, cover tightly and keep on very low level (ideally on a griddle) for about 15  minutes. Open the lid only at serving time so that the exotic flavors of the spices are trapped inside for some time.
    Garnish with a sprinkle of crushed black pepper.

TIP:

  • traditionally this dish is cooked in a clay pot with its lid sealed by kneaded whole wheat flour. It is then kept for a very long time in a heated clay oven for the spice flavors to blend well.

Serve hot with: Green Peas Rice (Matar Pulav), white rice , Poori (deep fried unleavened bread) or Roti.

 
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