Paneer Kali Mirch

Ingredients

• 1 teaspoonGhee
• 2Onions, sliced
• 7–8Garlic cloves
• 1 inchGinger
• 10Cashews, soaked in 120 ml hot water (½ cup)
• 2 teaspoonsOil or ghee
• 1 teaspoonRoasted kasuri methi
• 60 ml (¼ cup)Greek yoghurt or hung curd
• 1 teaspoonPepper
• 250 gPaneer
• 2 tablespoonsGhee
• 2Cardamom pods
• 2Cloves
• 1Bay leaf
• 60 ml (¼ cup)Greek yoghurt or hung curd, whisked
• 1 teaspoonSalt
• ½ teaspoonGaram masala
• 1 teaspoonRoasted kasuri methi
• 180 ml (¾ cup)Water
• 1½ teaspoonsFreshly ground pepper
• 2 teaspoonsCream

Instructions

1. 1

   Soften the onions

   Heat 1 teaspoon ghee in a pan. Add the sliced onions, garlic and ginger, and sauté until the onions are pink, taking care not to brown them.

2. 2

   Make the paste

   Grind the sautéed onion, garlic and ginger with the soaked cashews until smooth.

3. 3

   Marinate the paneer

   In a bowl, whisk together 60 ml (¼ cup) Greek yoghurt or hung curd, 1 teaspoon roasted kasuri methi and 1 teaspoon pepper. Coat the paneer pieces and leave them to marinate for 10 minutes.

4. 4

   Fry the paneer

   Heat 2 teaspoons oil or ghee in a pan and fry the marinated paneer on all sides for 2–3 minutes, until golden. Lift it out and set aside.

5. 5

   Fry the spices

   In the same pan, heat 2 tablespoons ghee. Add the cardamom pods, cloves and bay leaf.

6. 6

   Simmer the gravy

   Add the onion paste and cook over a low heat until oil begins to separate at the sides. Turn off the heat, then stir in 60 ml (¼ cup) whisked Greek yoghurt or hung curd, the salt, garam masala and 1 teaspoon roasted kasuri methi until combined. Turn the heat back on and stir until the mixture simmers. Add 180 ml (¾ cup) water and mix until smooth, then cover and simmer for 5 minutes.

7. 7

   Finish the sauce

   Add 1½ teaspoons freshly ground pepper and 2 teaspoons cream, and mix well. Add more water if needed to adjust the consistency, then bring the gravy to a gentle simmer.

8. 8

   Add the paneer

   Stir the paneer into the gravy and simmer for another minute or two.

9. 9

   Serve hot

   Turn off the heat and serve the Paneer Kali Mirch hot.

What is Paneer Kali Mirch?

Paneer Kali Mirch is an Indian paneer curry named for kali mirch, or black pepper. It pairs mild, milky cheese with pepper’s warm, aromatic bite in a creamy sauce.

This version builds its gravy from softened onions and cashews, then adds yoghurt and kasuri methi for tang and fragrance. The pepper is present in both the paneer marinade and the finished sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 13g protein, 12g carbs, 29g fat.

The paneer and ghee provide most of the fat and some of the protein, while the onions and cashews contribute carbohydrates; the yoghurt adds protein and richness. Serve it with a modest portion of rice or flatbread and add vegetables to round out the plate.

Build a smooth onion base

Gentle cooking: Keep the onions moving over the heat until pink, rather than browning them. This helps the finished paste stay mild and blend smoothly into the gravy.

Cashew paste: Grind the softened cashews with the onion, garlic and ginger until there are no noticeable lumps. A smooth paste makes the sauce feel cohesive.

Marinate and fry the paneer

Yoghurt coating: Whisk the yoghurt with roasted kasuri methi and pepper before adding the paneer, so the pieces are evenly coated. The 10-minute marinating time is brief but gives the paneer the seasoning before it is fried.

Golden edges: Fry the pieces for 2–3 minutes on all sides, then remove them from the pan. They will simmer briefly in the gravy later, so avoid leaving them in the pan while you prepare the sauce.

Keep the yoghurt smooth

Lower the risk of splitting by taking the pan off the heat before stirring in the yoghurt, salt and spices. Mix thoroughly, then return it to the heat and keep stirring until the mixture reaches a simmer.

Once the water is added, cover the pan and simmer the gravy for 5 minutes. Stir in the pepper and cream at the end, then bring the sauce back to a gentle simmer.

Check the texture and seasoning

The onion-cashew base should be smooth, and the finished gravy should coat the paneer without being overly thick. Add more water if needed, a little at a time, until it reaches the consistency you like.

Black pepper is the defining flavour, but its intensity can vary. Taste the gravy after adding the freshly ground pepper and adjust only if needed.

Serve it as a meal

Serve the curry hot, with rice or flatbread to catch the creamy gravy. A simple vegetable side or salad can add freshness alongside the rich sauce.

Add the paneer only for the final minute or two of simmering. This warms it through while helping the pieces keep their shape.

Recipe notes & tips

• Keep the onions pale as they soften so the paste stays mild.
• Grind the onion, garlic, ginger and cashews thoroughly for a smooth gravy.
• Whisk the yoghurt before adding it to the pan.
• Stir continuously as the yoghurt mixture comes back to a simmer.
• Add water gradually if the sauce needs loosening.
• Add the paneer near the end so it only simmers for a minute or two.

Variations

• More pepper: Increase the freshly ground pepper gradually for a stronger finish.
• Extra kasuri methi: Rub a little more roasted kasuri methi between your fingers before adding it for a more pronounced aroma.
• Smoother gravy: Blend the cooked onion-cashew paste thoroughly before returning it to the pan.
• Thicker sauce: Use less water initially and add more only as needed.
• Milder finish: Use a little less freshly ground pepper while keeping the rest of the method the same.

Common mistakes to avoid

• Browning the onions: Keep the heat low and stop cooking once they are pink.
• Lumpy paste: Grind the onion mixture and cashews until completely smooth.
• Adding yoghurt over high heat: Take the pan off the heat first, then stir it in well.
• Leaving paneer in the pan: Fry it until golden, remove it, and return it only near the end.
• Over-thick gravy: Add water gradually until the sauce coats the paneer comfortably.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan, stirring; add a splash of water if the gravy has thickened, and avoid boiling it hard.

Frequently asked questions