If you’re looking for a creamy paneer recipe with a unique flavour then this is the dish for you! Paneer kali mirch is made with a white yogurt cashew gravy and lots of black pepper. It is mild but packed with flavour. Paneer curries are my go-to for special occasions, where it’s Shahi Paneer, Paneer Jalfrezi or Panch Phoran Paneer. This version is super creamy and has a hint of sweetness. The warmth comes from the freshly cracked black pepper and spice powders.
Ingredients notes
Paneer – cut into cubes or triangles. Homemade or store bought. For the gravy Onion, green chilli, ginger and garlic – roughly chopped as they will be blended into a paste once cooked Cashews raw and unsalted. Spice powders – coriander powder, garam masala, red chilli powder. Whole spices – cardamom, clove, cinnamon, cumin seeds and bay leaf. Fresh cracked black pepper – fresh has better flavours but you can use black pepper powder tooYogurt – full fat works better as low fat is sour.Fresh cream or whole milk Kasoori methi – dried fenugreek leaves. Fresh mint and coriander leaves to garnish
Serving suggestion
Serve hot with hot round and soft gujarati rotlis or whole wheat paratha. It would be delicious as part of your Diwali dinner menu.
Storage
Store in an airtight container and keep in the fridge, it should keep for 3-5 days. Reheat on the stove with a splash of milk if it thickens. You can freeze this curry for 1 month. Allow to thaw at room temperature before reheating. Note that the flavour and texture is likely to change.
Other paneer recipes
Paneer Tikka Biryani Amritsari Paneer Bhurji Niramish Paneer As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2013.
