Paneer Kali Mirch
2025-03-01- Cuisine: Indian
- Course: Main Course
- Skill Level: Beginner
- Yield : 250 gms
- Servings : 4
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
If you’re looking for a paneer dish that’s rich, flavorful, and easy to make, this Black Pepper Paneer is the perfect choice. A simple yet delicious paneer gravy, this dish combines the warmth of black pepper with the creamy goodness of yogurt, cashews, and almonds, creating a velvety, aromatic curry that pairs beautifully with naan, roti, or rice.
The process begins with marinating paneer in a spiced yogurt mixture, allowing it to soak in the bold flavors of roasted cumin, garam masala, and crushed black pepper. The base of the gravy is made from a smooth onion, cashew, and almond paste, which adds richness without being too heavy. Slowly simmered in ghee with fragrant spices, the paneer turns tender while absorbing all the wonderful flavors.
A final touch of kasuri methi, cinnamon, cardamom, and a hint of crushed black pepper enhances the dish, while a garnish of thinly sliced capsicum adds a fresh contrast. For those who love an extra depth of flavor, a quick smoking technique using hot coal and ghee can elevate this dish to restaurant-style perfection.
Easy to prepare yet packed with irresistible taste, this Black Pepper Paneer will quickly become a favorite at your dining table!
Ingredients
- Paneer 200gm
- Yogurt/Hung Curd 100gm
- Cashews 6
- Almonds 8
- Onion 1 medium sized
- Garlic 4 /5 cloves (medium sized)
- Ginger 2 inch
- Green Chilli 2
- Coriander chopped - 1 Tbsp
- Garam Masala 1/2 tsp
- Cinnamon powder 1/4 tsp
- Green cardamom powder 1/4 tsp
- Black pepper 1 tsp
- Roasted Cumin powder 1 tsp
- Kasuri Methi 1 tbsp
- Thin slices of green capsicum for flavor and garnish.
- Desi ghee/ oil 1-2 tbsp
- Salt to taste
Method
Step 1
Marinate the Paneer: In a bowl, mix thick yogurt, black pepper, roasted cumin powder, garam masala, salt, and chopped coriander. Add the paneer cubes, coat them well, and let them marinate for 20 minutes.
Step 2
Prepare the Onion-Almond-Cashew Paste: In a large pan, bring a cup of water to a boil. Add sliced onions, julienned ginger and garlic, cashews, and almonds. Lower the heat and let it simmer for 5–7 minutes, or until all the ingredients soften. Strain the mixture, reserving the water, and blend the softened ingredients into a smooth paste.
Step 3
Cook the Gravy: Heat ghee in a pan and sauté thinly sliced green chilies. Add the onion-cashew paste and cook for 8–10 minutes, stirring occasionally, until the masala is well fried and releases ghee.
Step 4
Add the Paneer: Gently add the marinated paneer and sauté for about 5 minutes, taking care not to break the cubes. Pour in ½ cup of the reserved water from the boiled onions, adjust salt, and let the gravy simmer for 10 minutes.
Step 5
Enhance the Flavor: Sprinkle kasuri methi, cinnamon powder, cardamom powder, and a little more crushed black pepper for added aroma and depth.
Step 6
Final Touch: Garnish with thinly sliced capsicum for a fresh, vibrant contrast.
Step 7
Optional Smoky Finish: For a restaurant-style smoky flavor, place a small piece of hot coal in a steel bowl, drizzle ghee over it, and cover the pan for a minute to infuse the dish with a rich, smoky aroma.
Serving suggestions:
I served this delicious gravy with Aloo nan, but it goes well with Roti and Baghara Chawal too.
