Paneer Kali Mirch Recipe

Ingredients You’ll Need

To make restaurant-style kali mirch paneer at home, you need: Black Pepper is known as ‘kali mirch’ in Hindi. It is the key ingredient in this white gravy. Hence, the dish got its name from the spice itself – Paneer Kali Mirch. This creamy white sauce is quite a versatile one I have used it creatively in a few curry recipes in my upcoming cookbook. Paneer in white gravy is a great change from heavily spiced paneer makhani, chana masala, or kadai paneer. If you are scared of Indian spices and their heat, start with subtle curries like paneer in white gravy.

Paneer (Cottage Cheese) – You need fresh paneer cubes (cottage cheese). You can buy a block of paneer and cut it into cubes. Or buy readymade paneer cubes. Or use homemade paneer and cut it into pieces. Cashews – The creamy texture of the gravy comes from the cashews. We are using them for making the masala for the white gravy. Hence, you need skinned, unsalted white cashews. Milk – Instead of cream, we use milk to make the sauce. Onion, Ginger, Fresh Coriander Seasoning – Black Pepper Powder, Garam Masala, Kauri Methi (Dry Fenugreek Leaves), Salt Ghee or any other cooking oil

Serving Suggestion

Paneer Kali Mirch is an indulgent Indian main course with Mughlai-style flavour. Serve it with soft and pillowy naan, lachha paratha, roomali roti or cumin rice along with simple kachumber salad or sliced onions.