MouTh WaTerinG~Paneer Kali Mirch

400 grams cottage cheese (paneer) cut into 1" cubes

1 cup(s) yoghurt beaten well

½ cup(s) coriander leaves finely chopped

2 tablespoon(s) mint leaves finely chopped

1" cinnamon stick2 bay leaves

3 green cardamoms and cloves each

1 teaspoon(s) cumin powder

2 tablespoon(s) coriander powder

2 tablespoons ghee (clarified butter) / buttersalt to taste

2 cup(s) water

1 tablespoon(s) black peppercorns powdered coarsely

2 tablespoon(s) fresh cream

½ teaspoon(s) 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

MeTHoD~

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(s).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(s).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.