Paneer Kali Mirch Recipe
User Reviews
4.5
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
3
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Calories
375 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Kali Mirch Recipe
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Paneer Kalimirch is one of the lesser-known but equally tasty gravy based dish made with paneer or Indian cottage cheese. Kalimirch or black pepper is the highlight of this dish.
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Ingredients
For onion paste
- 1 inch cinnamon
- 2 green cardamoms
- 2 cloves
- 1 or 2 ingle and thin mace strands
- ½ cup chopped onions or 1 medium to large onion, chopped
- ½ teaspoon chopped ginger or ½ inch ginger, chopped
- ½ teaspoon chopped garlic or 2 to 3 small to medium garlic cloves, chopped
- 1 green chili chopped or 1 teaspoon chopped green chilies
- 10 to 12 cashews - whole
- ⅓ to ½ cup water - for grinding
For crushed black pepper
- ½ teaspoon black peppercorns
Other ingredients
- 2 tablespoons oil or ghee (clarified butter)
- 1 tej patta (small-sized)
- ½ teaspoon caraway seeds (shahi jeera)
- ¼ cup curd (yogurt)- beaten, use full fat fresh curd
- ¼ teaspoon red chilli powder or cayenne pepper
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder (ground coriander)
- ½ cup water or add as required
- salt as required
- 200 grams paneer cubed
- 2 tablespoons cream - optional
- 1 teaspoon kewra water (pandanus water) - can also use rose water
- some mint leaves or coriander leaves for garnish
- ¼ teaspoon black pepper - crushed for garnish
Instructions
Preparation
- Take ½ teaspoon black pepper in a mortar-pestle.
- Crush black pepper to a coarse powder. Set aside.
- Take ¼ cup fresh curd in a bowl and whisk it till smooth. Keep aside. Use full fat fresh curd or yogurt made from whole milk. Curd made from toned milk or skimmed milk can curdle in the gravy.
Making onion paste
- Heat 1 tablespoon oil or ghee in a a heavy pan or kadai. Add the cinnamon stick, green cardamoms, cloves and mace strands.
- Sauté for a few seconds till the spices crackle.
- Then add the chopped onions.
- Mix and begin to sauté the onion on a low to medium heat till they become light golden.
- When the onions become light golden, then add chopped ginger, garlic, green chilies. Also add cashews.
- Mix and stirring often sauté till the onions turn golden.
- Let this onion mixture become warm or cool down.
- Then add the onion mixture in a grinder jar or a small blender.
- Add ⅓ to ½ cup water and grind to a smooth and fine paste. Keep the onion paste aside.
Making paneer kali mirch
- Now in the same pan in which the onions were sautéed, heat 2 tablespoon oil or ghee. Add 1 tej patta and ½ teaspoon shahi jeera (caraway seeds).
- Sauté for a few seconds till the caraway seeds crackle and become fragrant.
- Now add the onion paste.
- Mix very well and on a low heat sauté the onion paste for 4 to 5 minutes.
- In the jar in which the onion paste was ground, add ½ cup water. Swirl and rotate the jar so that the onion paste sticking to the bottom and sides of the jar gets mixed with the water. This onion paste mixed water we will add later in the paneer kalimirch gravy. So keep it ready.
- Sauté onion paste till you see the oil or ghee separating from the sides of the paste.
- Then add the crushed black pepper.
- Mix very well and sauté for 1 minute.
- Next add the following spice powders - red chilli powder, garam masala powder and coriander powder.
- Mix very well and sauté again for a minute.
- Switch off the heat. Keep the pan on the kitchen countertop and then add the beaten or whisked curd (yogurt).
- As soon as you add curd then quickly stir and mix it very well with the onion paste.
- Add ½ cup water from the grinder jar. Mix again very well.
- Now light the stove-top. Keep the heat to a low and then keep the pan on it.
- Bring the kali mirch gravy to a simmer.
- Then add salt as per taste. Mix again.
- Continue to simmer the gravy for a few minutes till you see a few oil or ghee specks on the top. If the kali mirch gravy becomes thick, then you can add some water.
- Then add paneer cubes.
- Mix well and switch off the heat. At this step you can add 2 tablespoons cream if you want.
- Lastly add 1 teaspoon kewra water. Mix again.
- Serve Paneer Kali Mirch with roti, chapati, phulka, naan or jeera rice. While serving garnish paneer kalimirch with some crushed black pepper, mint leaves or coriander leaves.
Notes
- Remember to use fresh full fat curd or yogurt made with whole milk. Toned milk or skimmed milk yogurt can curdle in the gravy while cooking.
- Swap cumin seeds, with caraway seeds (shahi jeera).
- In case if the gravy looks too thick, add some water to get it to your desired consistency.
- I have not added cream in this dish, but you can add it if you like.
- Use rose water instead of kewra water.
- The recipe cannot be scaled as is. If you plan to scale it, then you will have to gauge and add the ingredients eyeballing them or using the Indian method of andaaz.
Nutrition Information
Show Details
Calories
375kcal
(19%)
Carbohydrates
11g
(4%)
Protein
12g
(24%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Cholesterol
58mg
(19%)
Sodium
477mg
(20%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
191IU
(4%)
Vitamin B1 (Thiamine)
0.05mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
0.2mg
Vitamin B6
0.1mg
Vitamin B12
0.1µg
Vitamin C
5mg
(6%)
Vitamin D
0.1µg
Vitamin E
4mg
Vitamin K
5µg
Calcium
383mg
(38%)
Vitamin B9 (Folate)
9µg
Iron
1mg
(6%)
Magnesium
30mg
Phosphorus
72mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 477mg | 20% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 191IU | 4% |
| Vitamin B1 (Thiamine) | 0.05mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 0.2mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 4mg | |
| Vitamin K | 5µg | |
| Calcium | 383mg | 38% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 1mg | 6% |
| Magnesium | 30mg | 8% |
| Phosphorus | 72mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
30 reviews
Excellent
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