Paneer Kali Mirch

Simple yet stunning, this mild black pepper-based paneer gravy is creamy and luscious. It's a hit with both adults and children!

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 359kcal

Author Richa

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!

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!