Simple Paneer Kali Mirch (Black Pepper)

Simple Paneer Kali Mirch: A Zesty Vegetarian Delight

Paneer Kali Mirch is a simple yet flavourful vegetarian dish, perfect for serving at dinner. This easy-to-make recipe awakens your taste buds and warms your soul.

Paneer Kali Mirch, also known as Reshmi Paneer in many North Indian restaurants, may not be as popular as Palak Paneer or Dhaba Style Paneer, but it holds its own with its unique taste. You can make this dish using common pantry ingredients like onions, garlic, ginger, black pepper, cashew nuts, yoghurt, and cream. These ingredients come together to create a silky, creamy, and nutty gravy.

Black pepper is the star of this dish, providing a subtle depth of flavour that perfectly complements the rich, creamy base. The onion and cashew mixture gives the gravy its smooth texture and sweet notes. Yoghurt and cream balance the pungency of the pepper and the richness of the cashews.

This well-balanced dish is simple to prepare and pairs best with naan or laccha parathas. Enjoy making and savouring this delightful Paneer Kali Mirch for your next meal.

What is Kali Mirch ??

In India, black pepper is commonly known as kali mirch. This spice is one of the most widely used around the world, often called the “king of spices” due to its prominent role in global cuisine. Kali mirch has a strong, spicy, woody, and warm flavour, which makes it a staple in Indian cooking. It is used in various forms—whole, crushed, or powdered—to add depth and heat to dishes.

Kali mirch isn’t just valued for its flavour; it also boasts numerous health benefits. Rich in antioxidants, it helps combat oxidative stress in the body. Its anti-arthritic and anti-inflammatory properties make it beneficial for managing conditions like arthritis and inflammation. Additionally, kali mirch can aid digestion, improve metabolism, and enhance nutrient absorption.

Understanding the versatility and benefits of kali mirch can deepen your appreciation for this remarkable spice. Whether you’re seasoning your favourite dish or seeking natural remedies, kali mirch is a valuable addition to your pantry.

What is Paneer ?

Paneer also known as Indian Cottage cheese is fresh cheese and is one of the most popular ingredient in North Indian cuisine. It is made by curdling milk with food acid (lemon juice or citric acid), then pressed and cut into cubes. Paneer has a texture similar to tofu and has some distinct traits – it’s an unaged cheese, it’s a soft cheese and it doesn’t melt. Because of its distinct nature paneer is used a lot in Indian cuisine. It’s served as an appetiser, with a meal, or even for breakfast as scrambled paneer or paneer burji.

How to make the Onions and Cashew base for Paneer Kalimirch:

1. Heat 2 tablespoon of ghee in a heavy pan over medium heat. Add 1 tsp cumin seeds, 1″ cinnamon stick, 2 green cardamoms, 3 cloves , ½ tsp of whole kalimirch (Black Peppercorns) and bay leaf.
2. Sauté for a few seconds until the cumin crackles.
3. Put in the sliced onions, chopped green chillies , ginger and garlic and sauté on low to medium flame until the onions are soft and light golden in colour.
4. Next, add the cashew, poppy seeds and coriander seeds and sauté for 3-4 minutes. Add 1.5 cups (300 ml) of water and bring to a boil. Cover the pan and lower the heat to low and let it simmer for 10-15 minutes. Switch off the gas and let the mixture cool.
5. Then add in a grinder jar, add ¼ cup more water and grind to a fine paste.

Helpful Tips and tricks to make Simple Paneer Kalimirch

• When using store-bought paneer make sure to soak it in hot water for 15-20 min. That makes the paneer much softer!
• If making for a party you can fry the paneer. Heat a tbsp of ghee in a frying pan. Add the chopped paneer and fry until it’s light browned from both sides. Remove and add to the recipe. 
• When adding yoghurt in a curry make sure its at room temperature. Cold yoghurt can split when added and the texture of the curry will change. Also which the yoghurt so no lumps remain.
• Add ½ cup water in the grinder in which you blended the onion paste. 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.

Simple Paneer Kalimirch

Serves: 4 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Onion Cashew Gravy:

• 2 tbsp ghee
• 1 tsp cumin seed
• 1" cinnamon 
• 3 clove
• 2 green cardamom 
• ½ tsp whole kalimirch (black pepper)
• 1 bay leaf
• 1 large onion, sliced (1 cup)
• 3 cloves garlic, roughly chopped
• 2 green chillies, roughly chopped
• 1 tbsp chopped ginger
• 1/3 cup cashew nuts 
• 2 tbsp poppy seeds (khus-khus)
• 1 tbsp coriander seeds
• 1.5 cups water

For the Paneer

• 1 tbsp ghee
• 1 bay leaf 
•  ¾ cup full fat yoghurt, whisked
• ½ tsp chilli powder
• salt to taste
• 450 grams paneer, cubed
• ¼  tsp garam masala
• ½ tsp kasturi methi
• ¼ cup fresh cream
• ¼ tsp freshly crushed kalimirch

To garnish 

• ¼ tsp whole kalimirchi, crushed in mortar and pestle 

method

For the gravy

1. Heat 2 tablespoon of ghee in a heavy pan over medium heat. Add 1 tsp cumin seeds, 1" cinnamon stick, 2 green cardamoms, 3 cloves , ½ tsp of whole kalimirch (Black Peppercorns) and bay leaf.
2. Sauté for a few seconds until the cumin crackles.
3. Put in the sliced onions, chopped green chillies , ginger and garlic and sauté on low to medium flame until the onions are soft and light golden in colour.
4. Next, add the cashew, poppy seeds and coriander seeds and sauté for 3-4 minutes. Add 1.5 cups (300 ml) of water and bring to a boil. Cover the pan and lower the heat to low and let it simmer for 10-15 minutes. Switch off the gas and let the mixture cool.
5. Then add in a grinder jar, add ¼ cup more water and grind to a fine paste. Add more water if your gravy is too thick 

For the paneer:

1. Heat 1 tbsp  of ghee in the same pan on medium heat. Add the bay leaf, sauté for a few seconds till aromatic.
2. Add the ground onion cashew paste and cook on a medium-low flame for around 7-8 minutes till the oil separates from the sides.
3. Lower the flame to low and add the whisked yoghurt, stirring continuously till the oil separates. 
4. Now add the chilli powder and warm masala and stir well. 
5. Add ½ cup water in the grinder in which you blended the onion paste. Swirl and rotate the jar so that the onion paste sticking to the bottom and sides of the jar gets mixed with the water. Add this water to the pan and mix well. Let it simmer for 4-5 minutes. 
6. Now add the paneer cubes, salt, cream and crushed kalimirch. Continue to simmer the gravy for a few minutes till you see a few ghee specks on the top. If the gravy becomes thick, then you can add some more water. Switch of the gas. 
7. Serve hot with roti, laccha paratha or naan. Garnish with kalimirchi. 

 

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