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–+ servings
paneer kali mirch

Paneer Kali Mirch

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

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.
 
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

Calories: 350kcal
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