So the girls in the group have been making this plan together for the long weekend coming up. Plan was to go to Wembley, buy some Indian stuff like utensils, decoration pieces etc. (with some props for the blog, shh!) and then have some Gujarati food to end the day. Of course, when the boys heard about it, they extended the plan to their likings. So now the plan stands at – Go to Wembley, have South Indian brunch. Then roam around with full stomachs, by something if time permits. Have some Gujarati snacks and then sit down at a friend’s place. And then the major finale at a famous Indo-Chinese restaurant.
So you see how our lives ( at least my life!) revolves around food. Even on a shopping trip, our better halves have forced us to think only and just about food. Not that I am complaining, I love food. But sowing a full day around food and nothing else, only these boys can do that. Check out the photos from the Wembley trip on my Instagram over the weekend, and see how S is going to sway me to over indulge at every stop.
Talking about indulgence, its been a long time I have posted a Paneer recipe here. These soft, succulent cottage cheese cubes are one of my favourite ways to get more protein into my diet. And I make them quite often, about once every week. So I have to find out new ways to cook them so the same thing doesn’t get repeated every week. Lucky for me, Paneer is a very versatile ingredient which peps up anything it goes in. Be it any sweet or savoury dish, paneer blends well with the food and impart a new character to the dish
In fact, I simply throw some paneer cubes in the sabzi (tarkari/bhaji) every time I find it has become a bit bland to the taste. But that’s our secret, don’t tell S about it. xx
This recipe is another of my “experimental cum accidental” dish which turned out to be really flavourful at the end. We had this amazing Paneer kali mirch at some local Indian restaurants a few days ago, and that was still tantalizing my memory. So I had to try it in a recipe of my own. Along came the batch of spring onions which I was meaning to use for over 3 days. The combination was electrifying (especially if you are a fan of spring onions). The sharp flavours of both Spring onions and black pepper mingled together so well. No other spice apart from black pepper and red chili powder are used in preparation so it doesnt get over powered with various flavours.
This dish is technically a Punjabi recipe which goes great with Naan and rice equally, both being a bit bland on the spicy side. Go on champ, try this curry fearlessly!
- Cuisine: Punjabi (originally)
- Serves: 2-3 people
- Course: Side dish or as mains with bread/rice
- Time: about 45 minutes including preps
What you need?
- About 300 gms Paneer, fresh is possible
- 2 tomatoes, chopped small
- 2-3 garlic cloves, minced or crushed
- 1 Large onion, chopped small
- 4-5 spring onion stems, white part and green part chopped separately
- 6-8 black pepper corns
- 1/2 tsp black pepper powder
- 1/2 tsp red chili powder
- 1 tsp Salt OR to taste
- 1-2 bay leaves
- 2 tbsp milk
- 2 tbsp Oil ( I used Rapeseed oil in this, because of its neutral taste)
How to make?
Dice paneer into cubes and keep in warm water, covered till the time its required in the curry.
Heat oil in a wok or pan. Add minced garlic with bay leaves, saute at low for about half a minute. Add chopped onion and white part of the spring onions, and fry for 3-4 minutes till the colour becomes translucent.
Add in tomatoes and all spices. Mix well and cook this masala at medium, covered for 7-8 minutes, till the oil starts oozing out. Turn the gas to lowest and let the steam goes off first. Then add milk to the masala, gently mix (dont mix rigorously or else the milk might curdle). cover the pan, and cook further at low for 3-5 minutes more.
Throw in paneer cubes now along with the green part of the spring onions, gently mix and cook for about 5 more minutes. Turn off the gas. Keep the curry covered until its served.
You may keep some chopped green part of the spring onions and use them for garnishing just before serving
If you want an even spicier curry, why not consider adding some Garam masala to it. Add it towards the end, along with the paneer cubes and see how it taste. Add just a pinch though so as not to make it too spicy
This is just one way of making Paneer Kaali mirch, there must be many different recipes for the same curry. I liked this one since its a bit different.
Another one of my favourite Paneer recipes is this Paneer Tikka Masala which is an awesome way of impressing your guests and family.
And if you are looking for a no onion garlic Paneer recipe, I would highly recommend this Paneer Makhani which is an adaptation from Chef Sokhi’s recipe: