Paneer Kali Mirch
If you’re looking to break away from the usual spicy, tomato onion based paneer curries, Paneer Kali Mirch (Black Pepper Paneer) is a flavorful alternative that brings richness without overpowering heat. This North Indian dish stands out with its creamy texture and the bold, earthy aroma of freshly crushed black peppercorns.
Unlike the usual masala heavy gravies, Paneer Kali Mirch focuses on a delicate balance of mild spices, yogurt, and black pepper, offering a royal taste without needing a long list of ingredients. Whether you’re cooking for a special dinner or just want something different from regular meals, this recipe is bound to impress.
What is Paneer Kali Mirch?
Paneer Kali Mirch translates to “cottage cheese in black pepper gravy.” It has a mild cream and yogurt-based sauce with the warming kick of black pepper. Instead of relying on red chili or garam masala, the recipe celebrates the simplicity of freshly ground kali mirch (black pepper), making it an ideal choice for those who enjoy subtle yet deep flavors.
Ingredients:
- 250 grams paneer (cubed)
- 2 tablespoons oil or ghee
- 1 tablespoon butter (optional)
- 1 large onion (finely chopped)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon crushed black pepper (adjust to taste)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cardamom powder
- 1/2 cup thick curd (whisked)
- 2 tablespoons fresh cream (optional)
- Salt to taste
- Fresh coriander or mint for garnish
Instructions:
- Prep the Paneer: Cut paneer into cubes and keep aside. You can lightly sauté the cubes in ghee for extra flavor, or keep them raw for a softer texture.
- Cook the Base: Heat oil or ghee in a pan. Add cumin seeds and let them crackle. Add chopped onions and sauté until they turn golden brown.
- Add Spices: Add ginger-garlic paste and sauté till the raw smell disappears. Now, lower the flame and add cardamom powder and crushed black pepper. Stir for a few seconds.
- Add Yogurt: Slowly mix in the whisked curd, stirring continuously to avoid curdling. Cook this mixture for 3–4 minutes on low heat until the oil starts separating.
- Combine Everything: Add paneer cubes into the gravy and let them simmer for 5 minutes. Add salt and a spoon of cream for a richer texture.
- Garnish and Serve: Finish with fresh coriander or mint leaves. Serve hot with naan, paratha, or jeera rice.
Why Try This Recipe?
Paneer Kali Mirch is perfect for those who prefer mildly spiced dishes without compromising on flavor. The use of black pepper instead of red chili makes it suitable even for kids or those with spice sensitivity. It’s also a great choice when you’re bored of the usual butter paneer or shahi paneer recipes.
So next time you want to try something new, reach for the black pepper jar instead of the red chili powder and surprise your taste buds with the royal simplicity of Paneer Kali Mirch.
