Paneer Kali Mirch
The Kali Mirch Paneer is peppry but not unbearably hot in taste although we have used black peppercorns thrice. Click to know how we did it.
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Cooking tools:
- Blender
- Mortar and pestle
- Fine-mesh sieve
- Colander
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
Ingredients
- Milk - 1.5 ltr
- Black Pepper Powder - 1 tsp
- Asafoetida - 1/4 tsp
- Ghee - 1 tbsp
- Lemon Juice - 4-5 tbsp (or as required)
- Water - as required
- Onion - 4 pcs (halved) (medium)
- Green Chili - 1 pc (long) (slit)
- Ginger - 1 pc (an inch long)
- Bay Leaf - 1 pc
- Cashews - 1/4 cup
- Ginger-Garlic Paste - 1 tbsp
- Cardamom - 2 pcs
- Oil - 2-3 tbsp
- Butter - 2 tbsp (or as required)
- Salt - 1 tsp
- Black Pepper Powder - 1/2 tsp
- Water - as needed
- Black Pepper Paneer - 200 gms
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