Paneer Kali Mirch

Ingredients

• 10 ml + 22.5 ml, dividedoil (the original recipe uses avocado oil)
• 1 largeyellow onion, chopped
• 2.5 cmginger, chopped
• 1green chilli, chopped
• 10raw cashews
• 1½ teaspoons (6 g)whole black peppercorns
• 60 g (¼ cup)plain yoghurt, whisked and at room temperature
• ½ teaspoonground coriander
• ½ teaspoonground cumin
• ¼ teaspoongaram masala
• 180 ml (¾ cup; 6 oz)water
• ¾ teaspoon, or to tastesalt
• 45 ml (3 tablespoons)cream
• 225 gpaneer, cut into cubes

Instructions

1. 1

   Soften the aromatics

   Warm 10 ml oil in a pan over medium heat. Add the onion, ginger and green chilli and cook for about 4 minutes, stirring often, until the onion softens.

2. 2

   Add the cashews

   Stir in the cashews and cook for a further 3–4 minutes, stirring frequently, until the onion starts to turn very lightly brown. Turn off the heat and take the pan off the hob.

3. 3

   Blend the paste

   Transfer the onion mixture and cashews to a blender and blend until smooth, without adding water at first. If the mixture is difficult to blend, add a little water. Set the paste aside.

4. 4

   Crush the pepper

   Meanwhile, grind 1½ teaspoons (6 g) peppercorns in a spice grinder, keeping them coarse rather than turning them into a fine powder.

5. 5

   Cook the paste

   Heat the remaining 22.5 ml oil in the same pan over medium heat. Add the onion paste and cook for about 3 minutes.

6. 6

   Stir in yoghurt

   Take the pan off the heat so the yoghurt is less likely to split. Add the room-temperature, whisked yoghurt gradually, whisking as you go until it is fully combined.

7. 7

   Add the spices

   Return the pan to the heat and add the coriander, cumin and garam masala. Stir and cook for 30 seconds.

8. 8

   Make the sauce

   Pour in 180 ml (¾ cup; 6 oz) water and stir well. Add the salt, followed by the cream.

9. 9

   Add black pepper

   Stir in the coarsely crushed peppercorns until evenly distributed through the sauce.

10. 10

    Simmer the paneer

    Add the paneer cubes and mix gently. Simmer over low heat for 2–3 minutes, then serve warm with garlic naan.

What is paneer kali mirch?

Paneer kali mirch is an Indian curry named for kali mirch, or black pepper, its defining seasoning. This version builds a creamy sauce from onion, ginger, chilli and cashews, then folds in yoghurt, cream and cubes of paneer.

The freshly crushed pepper gives the mild cheese and rich sauce a clear, warming bite. Keeping the pepper coarse also makes its flavour stand out rather than blending into the background.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 10g protein, 9g carbs, 23g fat.

The paneer and cream contribute most of the fat, while paneer also supplies protein. The onion, cashews and the naan served alongside contribute carbohydrates; balance the plate with a generous side of vegetables and choose a naan portion to suit your meal.

Building the onion base

Aromatics: Cook the onion, ginger and chilli until softened, then add the cashews and continue until the onion is only very lightly browned. That short extra cook helps soften the cashews before blending.

Blending: Aim for a smooth paste, adding water only if your blender needs help. A thick paste gives the finished sauce its body without making it watery.

Keeping the yoghurt smooth

Temperature: Room-temperature yoghurt is easier to incorporate into the warm paste than yoghurt straight from the fridge. Whisk it before you begin adding it.

Heat: Take the pan off the hob before whisking in the yoghurt, as the method directs. Once it is combined, return the pan to the heat and add the spices.

Getting the pepper right

Crushing: Grind the peppercorns coarsely, not to a fine powder. This preserves a more noticeable pepper character in each mouthful.

Balance: Black pepper is the main flavour here, with cumin, coriander and garam masala in supporting roles. Add the stated salt, or adjust it to taste once the sauce is mixed.

Checking the sauce and paneer

Sauce: Stir in the water and cream until the sauce is evenly combined before adding the pepper and paneer. If you used the blender jar to measure the water, pulsing it briefly can help rinse out any remaining onion paste, as in the method.

Paneer: Simmer the cubes gently over low heat for 2–3 minutes. Keep the simmer brief and avoid vigorous stirring so the cubes remain intact.

Serving it warm

Naan: Garlic naan is the suggested partner, ready for scooping up the creamy sauce. Plain naan also works if you would rather keep the meal milder.

On the plate: Serve the curry as soon as the paneer has had its short simmer. A fresh, crisp side such as salad or simply cooked vegetables can add contrast to the rich sauce.

Recipe notes & tips

• Have the yoghurt at room temperature and whisk it before it goes into the pan.
• Keep the peppercorns coarsely crushed so their flavour remains prominent.
• Blend the onion mixture without water first, adding only a little if needed.
• Take the pan off the heat before adding the yoghurt and whisk continuously.
• Keep the paneer simmer gentle and brief to help the cubes hold their shape.

Variations

• Milder pepper: Use fewer peppercorns for a gentler black-pepper flavour.
• More heat: Leave the green chilli seeds in for a hotter sauce.
• Fresh finish: Scatter chopped coriander over the curry just before serving.
• Dairy-free: Use suitable plant-based alternatives for the yoghurt and cream, noting that the sauce texture will differ.
• Vegetable addition: Stir in cooked peas near the end of the simmer for extra texture.

Common mistakes to avoid

• Fine pepper: The flavour can become less textured; stop grinding while the pepper is still coarse.
• Cold yoghurt: It can be harder to incorporate smoothly; bring it to room temperature first.
• Adding yoghurt over high heat: The sauce may split; take the pan off the heat and whisk the yoghurt in gradually.
• Too much blending water: The sauce can turn thin; add water only when needed to help the blender.
• Boiling the paneer: Vigorous heat and stirring can break up the cubes; simmer gently for just 2–3 minutes.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan over low heat, stirring carefully and adding a splash of water if the sauce has thickened; avoid boiling.

Frequently asked questions