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Paneer Kalimirch

Paneer Kalimirch

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.

https://www.youtube.com/watch?v=TCZmEsLkQMk

What Goes Along

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!

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cooking Method: , ,
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Servings: 5
Calories: 320
Best Season: Suitable throughout the year
Dietary: Gluten Free, High-Protein, Vegetarian
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
  • 400 gms paneer (cut into cubes)
  • 1 cup curd
  • 1/4 cup fresh cream
  • 2 tsp corn flour
  • 1 tsp salt
  • 1 tsp pepper (freshly crushed)
  • 2 tsp kasuri methi
  • 1 tbsp oil
  • 1 cinnamon stick
  • 2 cloves
  • 2 cardamom pods
  • 2 onions (chopped)
  • 4 green chillies (slit)
  • 10 garlic cloves (peeled)
  • 1 inch ginger (chopped)
  • 1/2 cup cashew nuts (soaked)
  • 1/2 tsp salt
  • 3 tsp oil
  • 1 tbsp ghee
  • 1 tsp salt
  • 1/4 tsp cardamom powder
  • 1/2 tsp pepper
  • ground masala paste
  • fried paneer cubes
  • 2 tbsp coriander leaves (finely chopped)
Instructions
    Prep Work
  1. 1
    Chop onions

    Chop the onions into small pieces

  2. 2
    Slit green chilliesSlice the green chillies lengthwise
  3. 3
    Chop gingerFinely chop the ginger
  4. 4
    Peel garlicRemove skins from garlic cloves
  5. 5
    Soak cashew nutsCover cashews with water and let them sit until soft
  6. 6
    Crush pepperLightly crush peppercorns in a mortar and pestle
  7. 7
    Mix marinadebowl of creamy white marinadeStir curd, fresh cream, corn flour, salt, crushed pepper and kasuri methi until smooth
  8. 8
    Cut paneerclean cubed paneer on a plateSlice paneer block into even cubes
    9. Method
  9. 9
    Marinate paneerpaneer cubes coated in white marinade in a glass bowl

    Toss paneer cubes in the prepared marinade and let rest for 20 minutes

  10. 10
    Roast spices & veggiesspiced onion and cashew mixture sizzling in a panHeat 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
  11. 11
    Grind pasteTransfer the cooled mixture to a blender, add a little water and blend into a smooth puree
  12. 12
    Pan‑fry paneergolden‑brown paneer cubes frying in a panHeat oil over medium, add marinated paneer and roast for 5 minutes on each side until golden
  13. 13
    Cook gravyIn 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
  14. 14
    Season & simmercovered pan with creamy curry simmeringTaste and add salt if needed, sprinkle cardamom and pepper powder, cover and simmer for 5 minutes
  15. 15
    Finish curryplacing paneer into white gravyAdd the fried paneer, mix gently, cover and simmer for another 5 minutes
  16. 16
    Garnish & servefinished paneer kalimirch garnished with coriander leavesSprinkle crushed pepper and chopped coriander leaves, serve hot with flatbread

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.

Keywords: Paneer Kalimirch, paneer gravy,

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Read it online: https://homecookingshow.in/recipe/paneer-kalimirch-white-gravy/
Hema Subramanian
Hema Subramanian
Food and Lifestyle Blogger

I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.

My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!

- Hema Subramanian