Paneer Kali Mirch is a popular onion-curd-based gravy dish made with Shuddh Paneer. This curry is the perfect blend for every taste bud, full of delicate flavours and subtle spices.
The key ingredient in this white gravy is Black Pepper, known as ‘Kali Mirch in Hindi. – subtly used without overpowering the gravy.
Why is it different from other Paneer dishes?
Paneer in white gravy is an excellent change from heavily spiced red gravy dishes like Paneer Makhani, Kadai Paneer, and Paneer Tawa Masala. This creamy white sauce is versatile; made with curd and onion paste, it oozes sweet notes & faint sour taste, balanced with black pepper.
Cottage Cheese (Shuddh Paneer) is rich in nutrients. Black Pepper (Kali Mirch) is high in antioxidants, has anti-inflammatory properties and may help improve blood sugar levels.
This is a delicious recipe you can easily make at home. All you need are the following:
For onion paste:
- Chopped Onion (1/2 Cup)
- Chopped Ginger (1/2 Teaspoon)
- Chopped Garlic (1/2 Teaspoon)
- Cinnamon (1 inch)
- Green Cardamoms (2)
- Cloves (2)
- Mace Strands (1-2)
- Green Chilli (1 – Chopped)
- Cashews (10-12)
- Water (1/3 Cup)
Ingredients required for Paneer Kali Mirch are:
- Cottage Cheese – (Shuddh Paneer – Cubed) 200 gms
- Black Pepper (Kali Mirch) – 1/2 Teaspoon
- Curd – (Shuddh Yogurt – Beaten) – 1/4 cup
- Oil or Shuddh Ghee (Clarified Butter) – 2 tablespoon
- Indian bay Leaf (Tej Patta) – 1 small
- Caraway Seeds (Shahi Jeera) – 1/2 teaspoon
- Red Chilli Powder – 1/4 teaspoon
- Garam Masala – 1/4 teaspoon
- Water – 1/2 cup
- Coriander Powder – 1/2 teaspoon
- Cream – 2 tablespoon
- Pandanus Water (Kewda Water) or Rose Water – 1 teaspoon
- Salt to taste
- Coriander or Mint leaves for garnish
Here’s how you make this dish:
- Take fresh Shuddh Yogurt in a bowl and beat it till smooth. Keep aside.
- Take black pepper in a mortar and pestle and crush till it is coarse.
- Heat oil or Shuddh Ghee in a heavy pan or Kadai. Add cinnamon, green cardamoms, cloves and mace strands and sauté for a few seconds till the spices crackle.
- Add chopped onion and sauté it on a low to medium flame until it becomes light golden.
- Add chopped ginger, garlic, green chilli, and cashews, and sauté.
- Let this onion mixture become warm or cool down. Then add the onion mixture to a grinder jar.
- Add water and grind to a smooth paste. Keep the onion paste aside.
- Now take the same pan and heat oil or Shudhh Ghee. Add tej patta (Indian bay leaf) and shahi jeera (caraway seeds).
- Sauté for a few seconds till the shah jeera crackles and becomes fragrant.
- Now add the onion paste and mix well on low flame for 4 to 5 minutes till you see the gravy releasing oil or ghee from the sides.
- Now add the crushed black pepper and mix well for a minute.
- Add red chilli powder, garam masala powder and coriander powder.
- Switch off the flame. Keep the pan down, and add the beaten curd.
- As soon as you add curd, stir and mix it well with the onion paste.
- Add ½ cup water from the grinder jar. Now light the stove-top. Keep the flame to low, and bring the gravy to a simmer.
- Add salt as per taste.
- Simmer the gravy for a few minutes until you see a few oil or ghee specks on the top. (you can add water if you like runny gravy)
- Add Shuddh paneer cubes, mix well and switch off the flame. Add cream for that richer taste at the end.
- Lastly, add rose or kewra (pandanus) water.
- Garnish with coriander or mint leaves.
Serve Paneer Kali Mirch with naan, jeera rice or phulka rotis. This dish will entice your taste buds to the max. Try this recipe with friends & family this weekend, and everyone will surely fall in love with it. View more recipes here.