Bored of eating the same conventional paneer dishes? No worries, I’ve got you!
Paneer kali mirch epitomizes the richness of paneer with the piquant and bold flavors of the black pepper. Because this dish consists of black pepper as the star ingredient, is a bit hot, but it packs a delish punch.
To be honest, I consider this dish to be less spicy contrary to its counterparts such as paneer tikka masala, and shahi paneer, which rely on the taste of red spices for their savouriness.
Paneer kali mirch also invites itself with a fresh change of pace in terms of its flavor with its white gravy which consists of cream, curd, and milk.
About The Dish
Although the precise origin story of Kali mirch paneer is unknown, its origins may be found in the conventional paneer cooking techniques and the widespread usage of spices like black pepper in Indian cooking.
According to historical accounts, black pepper was once a precious commodity that was sometimes referred to as “black gold” because of its important contribution to improving the flavors of food. Black pepper was utilized for ritualistic, medicinal, and gastronomic purposes in addition to cooking.
The concept of combining the mild flavor of paneer with the strong, peppery flavor of black pepper emerged as Indian cookery developed and regional cuisines grew in popularity. The country’s palates responded favorably to this flavor combination, and Kali Mirch Paneer became a well-liked vegetarian dish as a result.
Here’s how to make this Paneer kali mirch recipe!
Utensils You’ll Need
- Deep Frying Pan: To make Paneer kali mirch gravy and shallow frying paneer.
- Bowl: To marinate the paneer.
- Big Tablespoon/Ladle: To saute and stir.
- Grinding Jar: To make onion tomato puree.
Ingredients Poured
Paneer: The main component of this dish is paneer (Indian cottage cheese). You can make it by curdling milk with vinegar or lemon juice or buying from a nearby store. It is crisp, fresh, crumbly, and extremely high in protein. Typically, the paneer is chopped into bite-sized cubes.
Black pepper: The term “kali mirch,” which translates to “black pepper,” captures the flavor of Kali Mirch Paneer. A warm, pungent, and somewhat spicy flavor that balances the smoothness of the paneer is added with freshly ground black pepper.
Onions: Onions provide the gravy’s foundation and provide the meal with sweetness and depth.
Cashews: Cashew nuts add creaminess to the Kali mirch paneer gravy, and give its signature white color, as well as bind the gravy together.
Yogurt: Yogurt or curd is used for marinating the paneer. It adds some sourness to the paneer and also avoids burning.
Spices: A variety of spices are used in Kali Mirch Paneer to enhance the flavor. Cumin seeds, cloves, green chili, bay leaves, green and black cardamom, turmeric, coriander, and red chili powder are a few popular spices.
Ginger & garlic: They provide a piquant aroma to the meal and also reduce heart disease risk factors.
Garnishes: Fresh cream is poured to offer a rich and velvety texture as well as balance the hotness of black pepper, whereas, coriander leaves and dried fenugreek leaves are added to provide a light herbaceous flavor and a splash of green hue.
Oil
Salt to taste
How to make Paneer Kali Mirch
For marination:
1. In a pan, add black peppercorns and saute them for 5 mins. Now take them out, let them cool down, and crush the peppercorns using a rolling pin. Keep them aside for further use.
2. Take a glass bowl, add hung curd, salt, fenugreek leaves, cardamom powder, crushed peppercorns, fresh cream, corn flour, and oil, and give it a nice mix, till there are no lumps in the curd.
3. Paneer cubes should be added next to the bowl and coated nicely with the marination. Leave it there for 15 mins at least.
For shallow frying the paneer:
1. Heat some oil on a high flame in a pan. Once the oil is heated dial it down to low flame and add the marinated paneer to shallow fry them.
2. Set aside the fried paneer and leftover marination for further use.
For gravy:
1. Heat the oil in a pan, and add the whole spices, bay leaves, cloves, green and black cardamom and let them crackle.
2. Now add the onions, ginger, garlic, and green chilies and cook them till the moisture from the onions evaporates. After that, add water-soaked cashews and saute for 5 mins on medium flame.
3. Pour some water into the pan and cover the pan for 15 min on medium heat. Gradually stir the mixture so that the flavors mix well and the spices and onions do not burn.
4. Now switch off the stove, and let the mixture cool down completely. Remove the whole spices and grind the mixture into a fine paste.
For paneer kali mirch:
1. Take a pan, heat oil, and butter, and finally add the paste to it. Add salt and leftover marination if any to the gravy, and cook and saute it till the oil separates.
2. Sugar, cardamom powder, crushed black pepper, and milk are then added and nicely stirred.
3. Add the fried paneer to the gravy and mix it well. Finally garnish the meal with fenugreek leaves, coriander leaves, and a dollop of dream cream.
4. Paneer kali mirch is ready to serve.
Tips & Tricks
Dip the cashews in lukewarm water for 10-15 minutes to evaporate their smell and it also reduces the cooking time.
Use a rolling pin to crush the black pepper instead of grinding it. Coarsely ground peppers are used instead of powder for a better texture.
You can also add 1-2 cheese slices to the marination to enhance the flavor.
You can leave the green chilies and green cardamom in the mixture before grinding to enhance the flavor of the meal.
Adding water instead of milk at the last stage in the gravy will also have the same result.
How to Serve
You may enjoy the nutritious richness of this creamy, spicy pleasure by serving it with Indian bread like naan, roti, or paratha.
Serve Kali Mirch Paneer with cold sides like cucumber raita or a crisp side salad to improve the experience. The raita’s calming yogurt base pairs well with the paneer’s spicy flavors to create a delicious meal.
How to Store
Refrigeration: As soon as Kali Mirch Paneer has cooled to room temperature, put it in an airtight container and refrigerate it. To stop other odors in the refrigerator from absorbing into the container, place it in there and make sure the lid is securely fastened. Usually, Kali Mirch Paneer keeps well in the fridge for a couple of days. Beyond that, the flavor and quality can start to decline.
Freezing: You may freeze Kali Mirch Paneer to keep it fresh for a long time. But be aware that freezing could somewhat change the paneer’s texture. Before putting the dish in a freezer-safe, airtight container, let it cool fully. Kali Mirch Paneer may be frozen for around 2-3 months
Reheating: Use a hob or microwave to reheat Kali Mirch Paneer that has been frozen or kept in the refrigerator. When warming a dish on a hob, use medium heat and stir the food occasionally to achieve equal heating. Use a microwave-safe container for reheating paneer in the microwave; stir between each interval to avoid hotspots.
Nutrition
Here is the nutritional breakdown of Kali mirch paneer:
Calories: The average portion of Kali Mirch Paneer is between 350 and 400. Depending on the particular recipe and serving size, the precise calorie count may change.
Protein: Kali Mirch Paneer is a meal that is high in protein, with each serving providing about 15-20 grams. The paneer (cottage cheese), which offers all the vital amino acids needed by the body, serves as the main source of protein in this meal. For muscle upkeep, tissue regeneration, and several metabolic activities, protein is crucial.
Carbohydrates: Kali Mirch Paneer has about 10-15 grams of carbs in each meal. The main sources of these carbs in the meal are onions and seasonings. The body needs carbohydrates for energy, making them a crucial component of a balanced diet.
Vitamins & minerals: Kali Mirch Paneer has vitamin C and small levels of folate, vitamin K, and vitamins A and K are also present in the meal. Moreover, this meal also possesses high levels of calcium and iron.
Fat: Each serving of Kali Mirch Paneer has about 25 to 30 grams of fat, making it a rather high-fat food. The use of cream and cooking oil or ghee in the preparation is mostly to blame for the high-fat content.
It is integral to know that this is an estimation of the nutritional value in Paneer kali mirch and is subject to change according to one’s own alterations to the dish.
Why I like Paneer Kali Mirch
- The certain boldness and enigmatic spiciness of the black pepper works wonderfully in my mouth.
- The white gravy makes it a fresh kind of paneer recipe than other traditional paneer meals.
- It is full of anti-toxins, vitamins, and minerals.
More Paneer Recipes You’ll Like
Paneer Kali Mirch
Equipment
- Tablespoon/Ladle
- Deep frying pan
- Grinding jar
Ingredients
For gravy:
- 2 medium Onions (chopped)
- 10 nos Cashews
- 2 nos Green chilli (optional)
- 2 nos Green Cardamom
- 2 nos Black Cardamom
- 3 nos Cloves
- 2 nos Bay leaf
- Salt to taste
- 1 inch Ginger
- 5 nos Garlic clove
For marination:
- 200 gms Paneer
- 3 tsp Hang Curd
- 2 tsp Fresh Cream
- 1½ tsp Black Pepper (crushed)
- ¼ tsp Green Cardamom powder
- Salt to taste
- ½ tsp Corn flour
- ¼ tsp Dried fenugreek leaves
- 1 tsp Oil
For paneer kali mirch
- Paneer (shallow fried)
- 2 tbsp Vegetable Oil
- 1 tsp Butter
- ¼ tsp Green Cardamom powder
- ¼ tsp Sugar
- Salt to taste
- 1 tsp Black Pepper Crush
Garnishes:
- 1 tsp Coriander leaves
- 2 tsp Fresh Cream
- 1 tsp Fenugreek leaves
Instructions
- In a pan, add black peppercorns and saute them for 5 mins. Now take them out, let them cool down, and crush the peppercorns using a rolling pin. Keep them aside for further use.
- Take a glass bowl, add hung curd, salt, fenugreek leaves, cardamom powder, crushed peppercorns, fresh cream, corn flour, and oil, and give it a nice mix, till there are no lumps in the curd.
- Paneer cubes should be added next to the bowl and coated nicely with the marination. Leave it there for 15 mins at least.
- Heat some oil on a high flame in a pan. Once the oil is heated dial it down to low flame and add the marinated paneer to shallow fry them.
- Set aside the fried paneer and leftover marination for further use.
- Heat the oil in a pan, and add the whole spices, bay leaves, cloves, green and black cardamom and let them crackle.
- Now add the onions, ginger, garlic, and green chillies and cook them till the moisture from the onions evaporates. After that, add water-soaked cashews and saute for 5 mins on medium flame.
- Pour some water into the pan and cover the pan for 15 min on medium heat. Gradually stir the mixture so that the flavors mix well and the spices and onions do not burn.
- Now switch off the stove, and let the mixture cool down completely. Remove the whole spices and grind the mixture into a fine paste.
- Take a pan, heat oil and butter, and finally add the paste to it. Add salt and leftover marination if any to the gravy, and cook and saute it till the oil separates.
- Sugar, cardamom powder, crushed black pepper, and milk are then added and nicely stirred.
- Add the fried paneer to the gravy and mix it well. Finally garnish the meal with fenugreek leaves, coriander leaves, and a dollop of dream cream.
- Paneer kali mirch is ready to serve.
Notes
- Dip the cashews in lukewarm water for 10-15 minutes to evaporate their smell and it also reduces the cooking time.
- Use a rolling pin to crush the black pepper instead of grinding it. Coarsely ground peppers are used instead of powder for a better texture.
- You can also add 1-2 cheese slices to the marination to enhance the flavor.
- You can leave the green chilies and green cardamom in the mixture before grinding to enhance the flavor of the meal.
- Adding water instead of milk at the last stage in the gravy will also have the same result.
