PANEER KALI MIRCH (BLACK PEPPER PANEER)

Steps:

• 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.
• 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.
• 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.
• Meanwhile, also grind 1.5 teaspoons (6 grams) of peppercorns using a spice grinder. Don't make a fine powder, you want it coarse.
• 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.
• 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.
• Place the pan back on heat and add the spices- coriander powder, cumin powder and garam masala. Stir and cook for 30 seconds.
• 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.
• Now, add the crushed peppercorns and mix well.
• 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.