Paneer Kali Mirch

Ingredients

2 teaspoons + 1.5 tablespoons oil divided, I used avocado oil

1 large yellow onion chopped

1 inch ginger chopped

1 green chili chopped

10 cashews raw

1.5 teaspoons whole peppercorns 6 grams, crushed using a spice grinder

1/4 cup plain yogurt 60 grams, whisked and at room temperature

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1/4 teaspoon garam masala

3/4 cup water 6 oz

3/4 teaspoon salt or to taste

3 tablespoon cream 45 ml

225 grams paneer cut into cubes

Directions

Heat 2 teaspoons oil in a pan on medium heat.

Once hot, add the chopped onion, ginger and green chili. Cook for around 4 minutes, stirring often until onions soften.

a pan with diced onion, ginger, chilies

Then add the cashews. Stir often and cook for another 3 to 4 minutes until onions start turning very light brown in color. Turn off heat and remove the pan from heat.

a pan with sauteed onion, ginger, cashews and chili

Transfer the sauteed onion, ginger, chili and cashews to a blender and blend to a smooth paste. I did not add any water while grinding it, if you are having difficulty grinding the mixture, you may add some water. Set aside.

ground white color paste

Meanwhile, also grind 1.5 teaspoons (6 grams) of peppercorns using a spice grinder. Don't make a fine powder, you want it coarse.

peppercorns crushed in a spice grinder

Now, heat 1.5 tablespoons of oil in the same pan on medium heat. Add the ground onion paste and cook on medium heat for around 3 minutes.

pan with a ground white paste with a wooden spatula

Then remove pan from heat (this is to make sure the yogurt doesn't curdle as we add it) and start adding the whisked yogurt (yogurt should be at room temperature). Keep whisking as you add the yogurt until all of it is combined.

pan with white color paste and yogurt being added to it

Place the pan back on heat and add the spices- coriander powder, cumin powder and garam masala. Stir and cook for 30 seconds.

ground spices added to a pan with ground paste

Add in 3/4 cup (6 oz) water, I filled the jar that I used for grinding the onions with water and pulsed it few times to get any remaining paste and added that water to the pan. Stir well.

Then add the salt and then the cream.

water being added to a pan with a paste in it

Now, add the crushed peppercorns and mix well.

ground black pepper being added to a white color sauce in a pan

Then add in the paneer cubes. Mix well and let the paneer simmer for 2 to 3 minutes on low heat. Serve paneer kali mirch warm with some garlic naan.