• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Cottage Cheese with Black Pepper

(Paneer Kali Mirch)
Serves: 4
Cooking time (approx.): 19 minutes
Style: North Indian Vegetarian
400 grams cottage cheese (paneer) cut into 1″ cubes
1 cup yoghurt beaten well
1/2 cup coriander leaves finely chopped
2 tablespoon(s) mint leaves finely chopped
1″ cinnamon stick
2 bay leaves
3 green cardamoms and cloves each
2 teaspoon cumin powder
2 tablespoons coriander powder
2 tablespoons ghee (clarified butter) / butter
salt to taste
2 cups water
1 tablespoon black peppercorns powdered coarsely
2 tablespoon fresh cream
1/2 teaspoon 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
Grind the ingredients (to be ground) to a fine paste with little water.
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 minuts.
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 minutes.
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 flavours of the spices are trapped inside for some time.
Garnish with a sprinkle of crushed black pepper.