Craving a creamy curry with a peppery punch that feels gourmet yet comes together in minutes?
This paneer kalimirch recipe is my go‑to when I want something creamy, comforting, and packed with peppery warmth.
Soft cubes of paneer bathed in a fragrant white gravy studded with whole spices and cashews—it’s fancy enough for guests yet easy enough for a relaxed weeknight.
Why Paneer Kalimirch Works
- Contrast of Cream & Spice: Rich yogurt‑cream base mellowed by aromatic black pepper.
- Textural Delight: Soft paneer cubes roasted until edges gently crisp.
- Simple Yet Sophisticated: Impress dinner guests without fuss—just good technique.
- Protein‑Packed & Satiating: Paneer and cream for staying power.
Ingredient Breakdown
- Paneer Marinade: Yogurt, fresh cream, corn flour, kasuri methi — tenderizes paneer and builds malai richness.
- Whole Spice Paste: Cinnamon, cardamom, cloves, garlic, ginger, green chilies, and cashews roasted into a velvety base.
- Seasonings: Salt, fresh cardamom powder, and crushed black pepper for finishing heat.
- Fats: A mix of oil and ghee layers flavor and mouthfeel.
- Coriander: Fresh bright note at the end.
🌿 Vegan Swap : Substitute thick coconut yogurt for curd, cashew cream for fresh cream, and tofu for paneer.
Bringing It All Together
First, whisk together yogurt, cream, corn flour, salt, crushed pepper, and kasuri methi. Gently fold in paneer cubes and let them luxuriate in this marinade for about 20 minutes.
Meanwhile, in a hot pan with a spoon of oil, toast your whole spices and aromatics—cinnamon, cloves, cardamom, garlic, ginger, chilies, and cashews—until onions caramelize. Cool, then blitz into a fine, ivory‑colored paste.
Toss the marinated paneer in oil on medium heat, searing each side for about 5 minutes to develop those golden edges. Set aside.
In the same pan, melt a little ghee and stir in your spice‑aromatic paste. Add water (and a splash of any excess marinade), bring to a gentle boil, then simmer for 3–4 minutes. Season with salt, cardamom powder, and a final grind of black pepper.
Nestle the seared paneer into the gravy, cover, and simmer another 5 minutes so every cube soaks up that creamy pepper sauce.
💡 Pro Tip : Freshly crack your peppercorns just before finishing—pre-ground will lose its vibrant aroma.
What Goes Along
- Soft Rotis or Roomali Rotis: They scoop up the silky sauce flawlessly.
- Steaming Jeera or Ghee Rice: Balances pepper heat.
- Simple Cucumber Raita: Cooling counterpoint.
How to Serve
Spoon the hot curry into a warmed bowl, scatter chopped coriander and a final crack of pepper on top. Serve immediately with your flatbread or rice of choice.
Packing & Meal Prep
- Fridge: Keeps in an airtight container for up to 2 days—reheat gently on the stovetop.
- Lunch Box Hack: Pack curry and roti separately; combine just before eating to retain texture.
Party & Bulk Prep
Double the marinade and paste batches in two pans to maintain even roasting. Poach paneer cubes in simmering gravy for a large potluck—paneer holds up nicely. Keep warm in a slow cooker on “keep warm” so guests can help themselves all evening.
This Paneer Kalimirch takes paneer from simple to sensational with layers of peppery, creamy flavor. Ready to turn your dinner into an indulgence? Give it a whirl and share your favorite bread or rice pairing below!
Paneer Kalimirch
Description
Paneer Kalimirch is a rich and comforting North Indian curry where soft cubes of paneer are simmered in a creamy white gravy, infused with the warmth of freshly crushed black pepper and fragrant whole spices. This dish stands out for its delicate balance of mild heat from pepper and the natural sweetness of onions and cashews, all brought together with a smooth, luxurious texture from cream and curd. It’s the kind of recipe that feels restaurant-style yet is surprisingly easy to pull off at home. Whether you're cooking for guests or craving something special for dinner, this peppery, mildly spiced curry pairs beautifully with naan, roti, or jeera rice.
Ingredients
Instructions
Prep Work
-
Chop onions
Chop the onions into small pieces
-
Slit green chillies
Slice the green chillies lengthwise -
Chop ginger
Finely chop the ginger -
Peel garlic
Remove skins from garlic cloves -
Soak cashew nuts
Cover cashews with water and let them sit until soft -
Crush pepper
Lightly crush peppercorns in a mortar and pestle -
Mix marinade
Stir curd, fresh cream, corn flour, salt, crushed pepper and kasuri methi until smooth
-
Cut paneer
Slice paneer block into even cubes
Method
-
Marinate paneer
Toss paneer cubes in the prepared marinade and let rest for 20 minutes
-
Roast spices & veggies
Heat oil in a pan, add cinnamon, cloves and cardamom; then add onions, chillies, garlic, ginger, little salt and soaked cashews; sauté until onions turn brown; set aside to cool
-
Grind paste
Transfer the cooled mixture to a blender, add a little water and blend into a smooth puree -
Pan‑fry paneer
Heat oil over medium, add marinated paneer and roast for 5 minutes on each side until golden
-
Cook gravy
In a pan, heat oil and ghee, add ground paste and some water in jar, pour the excess left in the jar, stir and simmer for 3–4 minutes -
Season & simmer
Taste and add salt if needed, sprinkle cardamom and pepper powder, cover and simmer for 5 minutes
-
Finish curry
Add the fried paneer, mix gently, cover and simmer for another 5 minutes
-
Garnish & serve
Sprinkle crushed pepper and chopped coriander leaves, serve hot with flatbread
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 11g56%
- Cholesterol 55mg19%
- Sodium 510mg22%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 14g29%
- Vitamin C 2 mg
- Calcium 200 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
