Paneer Kali Mirch Recipe - Paneer in White Gravy Flavoured with Black Pepper
Experience the perfect harmony of creamy texture and bold flavors with our Paneer Kali Mirch recipe and serve it along with a Lachha Paratha and Dahi for a Quick Weeknight Dinner.
Here is a delicious Paneer Kali Mirch recipe that made creamy with a cashew onion paste and simmered in a luscious white gravy that has a touch of cream, elevated by the distinctive warmth of freshly ground black pepper. Delight your taste buds with every spoonful of this aromatic and indulgent dish, a true culinary masterpiece.
Serve Paneer Kalimirch with Paratha for the weeknight dinner. Pepper lends a pungent but not harsh touch of spiciness to the dish, making it seem quite different from the usual. This recipe adds great variety to the vegetarian dinner menu for the parties as well.
Did you know: Black pepper stimulates the taste buds in such a way that an alert is sent to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. Know more
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10 M
15 M
25 M
4 Servings
Ingredients
- 250 gram Paneer (Homemade Cottage Cheese) , cut into cubes
- 1/4 cup Fresh cream
- 1/4 cup Milk
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 2 teaspoons Whole Black Peppercorns , pounded coarsely
- 3/4 teaspoon Salt , to taste
- 1 tablespoon Ghee , for cooking
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) Ingredients to be ground into a smooth paste
- 1/2 Onion , roughly chopped
- 1/4 cup Cashew nuts
- 4 cloves Garlic
- inch Ginger , chopped
- 4 cloves Garlic , finely chopped
- 2 tablespoon Oil
- 1 pinch Black pepper powder
How to make Paneer Kali Mirch Recipe - Paneer in White Gravy Flavoured with Black Pepper
To begin making the Paneer Kali Mirch in White Gravy, prep all the ingredients and keep them ready.
To first make the cashew onion paste, into a blender add the onion, cashew nut, garlic, ginger and 1/4 cup of water and blend to make a smooth paste. Transfer the paste to a bowl and keep aside until required.
Cut paneer into equal size square pieces.
Heat ghee in a saucepan over medium heat. Add the onion paste made above, add the turmeric powder and garam masala powder and fry the paste stirring continuously. You will notice the oil gets separated from the masala.
Next add the fresh cream, milk, salt, crushed black pepper corns, kasuri methi and cut paneer. Stir to combine well.
Let the gravy simmer for sometime. Adjust the consistency of gravy using little water if required. After adding water simmer the gravy for some time for the flavors to develop. This will take about 5 minutes.
Check the taste and adjust the salt and pepper if required by adding more and turn off the heat.
Transfer Paneer Kali Mirch in White Gravy to a serving bowl and serve hot.
Serve the Paneer Kali Mirch in White Gravy as a weeknight dinner or on parties along with Paratha.
