Discover India in St. Louis Change City
Paneer Kali Mirch
Peas rice/Indian Bread
Curry,Punjabi,North Indian,Veggie
400  grams cottage cheese (paneer) cut into 1" cubes 
1  cup yoghurt beaten well 
1/2 cup coriander leaves finely chopped 
2  tb mint leaves finely chopped 
1" cinnamon stick,2  bay leaves 
3  green cardamoms and cloves each
1  teaspoon(s) cumin powder,2  tablespoon(s) coriander powder 
2  TB ghee/ butter 

salt to taste  

2  cup water,1  tablespoon black peppercorns powdered coarsely 
2  TB(s) fresh cream ,1/2  teasp hot spice mix (garam masala). 

To be ground: 
3  onions sliced and fried to golden brown,3  flakes garlic,1" 
ginger chopped,2  green chillies
Grind the ingredients (to be ground) to a fine paste with 
little water.Heat the ghee / butter in a heavy-bottomed pan 
with a tight-fitting lid. Add the cinnamon, cardamoms, cloves 
and bay leaves. Fry for a few seconds. Add the ground paste and 
fry on low level for about 2  minute.Reduce heat to minimum and 
add the beaten yoghurt whilst stirring. Add the coriander-cumin 
powders, sprinkle salt to taste and cook on low level for about 
2  minute.Add the water and bring to a boil. Mix in the cottage 
cheese (paneer) cubes, chopped coriander-mint leaves and 
coarsely-powdered black pepper. Stir in the fresh cream, 
sprinkle hot spice mix, cover tightly and keep on very low 
level (ideally on a griddle) for about 15  minutes. Open the 
lid only at serving time so that the exotic flavors of the 
spices are trapped inside for some time. 

**Garnish with a sprinkle of crushed black pepper. ---------