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Ingredients
===========
Green Chilies
Ginger
Garlic
Cardamoms
Onions
Cashew nuts
Bay leaves
Refined Oil
Salt
Water
Paneer (Cottage Cheese)
Hung Curd
Black Pepper
Kasoori Methi (Fenugreek)
Cornflour
Cheese
Butter
Milk
Ghee (Clarified Butter)
Red Chili powder
Preparation steps
=================
Take 2 Green Chilies, 1 inch Ginger piece, 6 Garlic pieces, 2 Cardamoms, 3 medium size Onions, 9 Cashew nuts, 2 Bay leaves.
Cut the Onions.
Slit the Chilies.
Cut the Ginger in small pieces.
Add 1 serving spoon of Refined Oil in frying pan and heat it.
Add Onion, Ginger, Garlic pieces, Cardamoms, Chilies and Bay leaves in the oil.
Add 1/2 teaspoon of Salt.
Add Cashew nuts and shallow fry.
Add 1 and 1/2 cup of Water.
Cover for 5 minutes.
After 5 minutes, switch off the heat and open cover.
Take out Bay Leaves and Green Chilies. These will not be used further.
Separate remaining ingredients from water and cool to room temperature.
Blend the ingredients.
Take 200 gms of Paneer and cut in pieces.
Add 2 tablespoons of Hung Curd in a bowl.
1/2 teaspoon of Salt.
1/2 teaspoon of Black Pepper.
1/2 teaspoon of Kasoori Methi (Fenugreek) dust.
1 teaspoon of Cornflour.
Add grated cheese.
Mix everything properly.
Add Paneer cubes and mix.
Add 2 serving spoons of Refined Oil in frying pan and heat.
Shallow fry the Paneer cubes.
Next prepare the gravy. Add 1 teaspoon of Butter in pan.
Add blended ingredients and stir.
Add 1/4th cup of Milk.
Add 1 teaspoon of Black Pepper.
Add the marination masala in gravy.
Cover for 3 minutes.
After 3 minutes, open the cover. Add fried Paneer cubes in the gravy and mix.
Switch off the heat and Paneer Kali Mirch is ready.
Before serving, I will add Rogan on the Paneer.
Take 1 teaspoon of Ghee (Clarified Butter) and 1/2 teaspoon of Red Chili powder in a serving spoon.
Heat the Ghee and Red Chili mixture to get the nice Red Rogan liquid.
Pour the Rogan on the Paneer Kali Mirch and serve.