Recipe Description
Restaurant style Cottage Mint Black Pepper curry (Paneer Pudina Kali Mirch), a yummy and delicious, mouthwatering dish
Ingredient Quantity
Cottage cheese 200 grams
Fresh mint 1 cup
Black pepper powder ½ tsp
peppercorn 1 tbsp
Oil 2 tbsp
Cumin seed ½ tsp
Small onion sliced 2 no
Ginger garlic paste 1 tbsp
Green chilli chopped 3-4
Cashew nut 8-10
Yogurt ¼ cup
Red chilli powder ½ tsp
Coriander powder 1 tbsp
Turmeric powder ½ tsp
Garam masala powder 1 tsp
Dried mango powder 1/2 tsp
Spinach 1 Small bunch
Fresh coriander 1 /2 cup
Salt to taste
Cream 2 tbsp
Method
- Heat oil in a non stick kadai; add cumin seeds and sauté till light brown.
- Add onions and sauté until translucent. Add ginger-garlic paste, , cashew nut and sauté for a minute. Then add green chilies, peppercorn, red chillies, turmeric powder, coriander powder, garam masala powder, amchur powder and sauté for a mint.
- Add spinach and sauté for a mint, Add in the coriander leaves and mint leaves and cook until the leaves are cooked. Add in the yogurt and sauté. Remove it from the flame and blend it into a smooth paste.
- Pour the mixture back in the pan and simmer. Add salt and pepper powder to taste
- Cut paneer into 1 inch cubes and add to the gravy and cook for 5 mints on a medium heat.. Add fresh cream and simmer for some more time.
- Transfer into a serving bowl, top it up with cream, garnish it with coriander and mint leaves and serve hot.