Paneer Kalimirch | Cottage Cheese in Peppery gravy

Read Time:1 Minute, 41 Second

It was during my Hotel Management days in Lucknow, when I was first introduced to this dish. Whenever I used to visit the Lucknow Railway station, popularly known as Char Bagh, this was among my must order dishes, albeit in different form at old restaurant called Maharaja Restaurant that is serving food lovers 1951.

The recipe l’m going to share today is different than most you must have tried elsewhere. However, I don’t claim to be the original but hope it will satiate the taste buds and will leave you wanting more when you cook at home.

CHEESE KALIMIRCH 2

Ingredients

Cottage Cheese 250 gms
Oil 1/4 cup
Bay leaf 1
Whole Peppercorn 3-4
Clove 2-3
Green Cardamom 2
Red Onion (2 large) Paste
Ginger Garlic paste 4 tbsp
Malai / Fresh Cream 200 gm
Pepper powder 4-5 tbsp
Coriander Powder 1 tbsp
Cumin Powder 1 tbsp
Salt to taste

For Garnishing ( Optional)

Fresh coriander finely chopped

How to cook Paneer Kalimirch

Heat the oil into the heavy bottom pan or skillet
Add Bay leaf, Whole Peppercorn, Clove and Green Cardamom.
Saute it for a minute in low flame and add Onion paste to it.
Cook it till turns light brown and then add ginger garlic paste
Cook for few minutes until oil starts separating from it.
Now add Pepper powder, Coriander Powder and Cumin Powder.
Stir well and cook it for few minutes on low flame.
Meanwhile, cut the Cottage Cheese/ Paneer Steak into desired shapes.
Use Skewer to Chargrill them on high flame so that its edges are get grilled.
Meanwhile, check the gravy. If it is too thick add some water and cook it to get desired consistency.
Now add Malai / Fresh Cream to it and cook for few minutes.
Add Salt to taste.
Now add the chargrilled Cottage Cheese/ Paneer Steak and cook for another few more minutes.
Check the consistency again and add water if required
Garnish it with coriander leaves (Optional)
The dish is ready to serve with Parantha, Naan or Rice