Paneer kali mirch may not be your go-to restaurant order, but it is still one of the tastiest paneer curries out there. Featuring a luxurious, creamy gravy, the flavours of this dish are mild yet delicious. This is one recipe that’s going to appeal to adults and kids alike!
Paneer kalimirch is perfect for the days when strong paneer cravings strike, but the usual suspects like paneer butter masala, shahi paneer or lababdar can sometimes feel a bit monotonous. This paneer curry features a luxurious white gravy that’s silky smooth and creamy, but doesn’t use a bucketful of cream. Instead we make the gravy using cashews, which keeps things creamy, yet surprisingly light. The flavour of this curry is not spicy, but the pepper still lends some heat. Believe me, this one’s a true flavor bomb!
Inspired by one of the most popular recipes on this blog, chicken kali mirch, the paneer version, is perfect for all my vegetarian friends. Because honestly, this curry is so delicious, that no one should miss out!
- A beginner-friendly white paneer gravy that’s really easy to put together
- Even though it’s made in white gravy, this dish is quite light on the stomach
- Instantly alleviates a boring weeknight meal and turns it into something special
Ingredients You'll Need to Make Paneer Kali Mirch
Homemade paneer
The best way to get super soft paneer, like the kind you get at your favorite restaurant, is to make it fresh at home. But don’t let this intimidate you because making paneer at home is really simple. It only requires 2 ingredients and is ready in 15 minutes. Here’s my simple recipe on how to make the best homemade paneer!
How to Make the best Paneer Kali Mirch
1. In a pan, heat ghee. Sauté sliced onions, garlic cloves, and ginger until the onions are pink. Be careful not to brown them.
2. Transfer to a mixer jar and allow it to cool.
3. Grind the sautéed onion, ginger, garlic, and soaked cashews into a smooth paste.
4. Whisk together hung curd or Greek yogurt, roasted kasuri methi with pepper in a bowl. Toss paneer pieces in it and marinate for 10 minutes.
5. Heat oil or ghee in a pan and add the marinated paneer pieces. Fry them on all sides on high heat. Remove the paneer pieces and keep aside.
6. In the same pan, heat ghee. Add cardamom, cloves, and bay leaf. Add the onion paste and cook on low until the oil starts leaving the sides.
7. Turn off the flame and add Greek yogurt or hung curd, salt, garam masala, and roasted kasuri methi. Whisk it into the mixture. Turn on the flame and keep stirring until it comes to a simmer. Add water and mix until smooth. Simmer this for 5 minutes.
8. Add freshly ground pepper, green chillies and cream to the pan. Mix well.
9. Cook on low flame until combined. Add more water if required to adjust consistency.
10. Cover and cook for 5-6 minutes.
11. Add garam masala and mix.
12. Add the paneer to the gravy. Mix well and simmer for another minute or two. Turn off the flame and serve hot. Enjoy your Paneer Kali Mirch!
Top Tips To Make The best paneer kali mirch
- For the best flavor and aroma, use peppercorns that are no more than a year old and grind them fresh using a pepper grinder or mortar pestle
- If using store-bought paneer, I would recommend soaking paneer cubes in warm water for about 15 minutes. This will make sure your paneer remains pillow-y soft until the end.
- Marinate the paneer for at least 10 minutes before cooking it. This will allow the paneer to soak up the flavors and make the resulting dish extremely delicious.
- Use thick, full fat yogurt or greek yogurt for this paneer kali mirch as there’s a higher chance of curd from skimmed milk curdling when added to the pan.
- The gravy can be made a day or two ahead and refrigerated. When ready to serve, add the paneer, drizzle some cream and you are ready to go!
Frequently Asked Questions
Absolutely! To make this paneer kali mirch vegan, replace paneer with tofu and yoghurt with either coconut cream or any non-flavoured plant-based milk.
Yes, you can totally make the gravy ahead and add paneer and cream just before serving. You can easily store the gravy in the refrigerator for up to 2 days in an airtight container.
Yes, paneer kali mirch is super freezer-friendly and can be easily stored for up to 3 months. Again, make a batch of the gravy (don’t add paneer or cream), cool it completely, transfer to ziplock bags or freezer-friendly containers and store it. Whenever you’re ready to eat it, allow the gravy to thaw in the fridge overnight, add paneer, reheat and serve hot.
Once you try this paneer kali mirch, I am sure it’ll become a regular part of your dinner rotation. I love serving this with some butter garlic naan when making it for guests or on the weekends. But I also love how comforting it tastes with regular roti and steamed rice.
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Paneer Kali Mirch
Ingredients
Onion Paste
- 1 teaspoon Ghee
- 2 Onions sliced
- 7-8 Garlic Cloves
- 1 inch Ginger
- 10 Cashews soaked in ½ cup hot water
For the Paneer
- 2 teaspoons Oil or Ghee
- 1 teaspoon Roasted Kasuri Methi
- ¼ cup Greek Yogurt or Hung Curd
- 1 teaspoon Pepper
- 250 grams Paneer
Other Ingredients
- 2 tablespoons Ghee
- 2 Cardamom Pods
- 2 Cloves
- 1 Bay Leaf
- ¼ cup Greek Yogurt or Hung Curd, whisked
- 1 teaspoon Salt
- ½ teaspoon Garam Masala
- 1 teaspoon Roasted Kasuri Methi
- ¾ cup Water
- 1.5 teaspoons Freshly Ground Pepper
- 2 teaspoons Cream
Instructions
- In a pan, heat ghee. Sauté sliced onions, garlic cloves, and ginger until the onions are pink. Be careful not to brown them.
- Grind the sautéed onion, ginger, garlic, and soaked cashews into a smooth paste.
- Whisk together hung curd or Greek yogurt, roasted kasuri methi with pepper in a bowl. Toss paneer pieces in it and marinate for 10 minutes.
- Heat oil or ghee in a pan and add the marinated paneer pieces. Fry them on all sides for 2-3 minutes till golden brown. Remove the paneer and set aside.
- In the same pan, heat ghee. Add cardamom, cloves, and bay leaf.
- Add the onion paste and cook on low until the oil starts leaving the sides. Turn off the flame and add Greek yogurt or hung curd, salt, garam masala, and roasted kasuri methi. Whisk it into the mixture till fully combined. Turn on the flame and keep stirring until it comes to a simmer. Add water and mix until smooth. Cover and simmer this for 5 minutes.
- Add freshly ground pepper and cream to the pan. Mix well. Add more water if required to adjust consistency. Bring it to a gentle simmer
- Add the paneer to the gravy. Mix well and simmer for another minute or two.
- Turn off the flame and serve hot. Enjoy your Paneer Kalimirch!
Notes
- For the best flavor and aroma, use peppercorns that are no more than a year old and grind them fresh using a pepper grinder or mortar pestle
- If using store-bought paneer, I would recommend soaking paneer cubes in warm water for about 15 minutes. This will make sure your paneer remains pillow-y soft until the end.
- Marinate the paneer for at least 10 minutes before cooking it. This will allow the paneer to soak up the flavors and make the resulting dish extremely delicious.
- Use thick, full fat yogurt or greek yogurt for this paneer kali mirch as there’s a higher chance of curd from skimmed milk curdling when added to the pan.
- The gravy can be made a day or two ahead and refrigerated. When ready to serve, add the paneer, drizzle some cream and you are ready to go!
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