Paneer Kali Mirch Black Pepper Paneer My Food Story

on Nov 11, 2023, Updated Nov 24, 2023 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

In a pan, heat ghee. Sauté sliced onions, garlic cloves, and ginger until the onions are pink. Be careful not to brown them.
Transfer to a mixer jar and allow it to cool.
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 on high heat. Remove the paneer pieces and keep 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. Turn on the flame and keep stirring until it comes to a simmer. Add water and mix until smooth. Simmer this for 5 minutes.
Add freshly ground pepper, green chillies and cream to the pan. Mix well.
Cook on low flame until combined. Add more water if required to adjust consistency.
Cover and cook for 5-6 minutes.
Add garam masala and mix.
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 pestleIf 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!

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. LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!