Creamy Black Pepper Indian Cottage Cheese White Gravy
One such masterpiece is Paneer Kali Mirch succulent cubes of Indian cottage cheese bathed in a silky, cashew based white sauce infused with the sharp, aromatic warmth of black pepper.
Servings: 4
Ingredients
- For the White Base:
- 3 medium White Onions roughly chopped
- 30 Cashews whole
- 1 tbsp Melon Seeds Magaj
- 2- inch piece Fresh Ginger
- 15 –20 Garlic cloves
- 2 Green Chilies
- Whole Spices: 2 Bay leaves 1 Black Cardamom, 3 Green Cardamoms, 1 Cinnamon stick
- For the Final Gravy:
- 12 oz 350g Paneer (Cottage Cheese), cut into squares
- 2 tbsp Butter + 1 tsp Oil
- 1.5 tsp Freshly Cracked Black Pepper Coarse
- 1 tsp Sugar & Salt to taste
- 1 tbsp Finely chopped Cilantro stems
- Finishers: 1 tsp Roasted Dried Fenugreek Kasuri Methi, pinch of Garam Masala
Instructions
- The White Infusion: Place onions, cashews, melon seeds, ginger, garlic, chilies, and whole spices in a pot with hot water. Boil for 10–12 minutes until onions are translucent and soft.
- The Clean Puree: Drain the water. Crucial: Remove the bay leaves, cinnamon, and black cardamom. Blend the remaining ingredients (including the green cardamoms) into an ultra-smooth, pale paste.
- The Searing: Heat a non-stick pan with a drop of oil. Sear the paneer cubes for 2 minutes per side until they develop a light golden crust. Set aside.
- Developing the Sauce: In a clean pan, melt butter and oil. Sauté ginger matchsticks and cilantro stems. Pour in the white puree.
- The Pepper Kick: Add salt, sugar, and a generous amount of freshly cracked black pepper. Add a splash of hot water to adjust the thickness. Simmer on low heat for 8–10 minutes.
- Integration: Fold in the seared paneer cubes gently. Sprinkle with roasted dried fenugreek and a tiny pinch of garam masala.
- Final Simmer: Cook for 2 more minutes until the gravy is velvety and clings to the cheese.