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Kali Mirch Paneer | Black Pepper Paneer | Kid Friendly Recipe

Paneer cubes tossed in silky smooth and delicious white gravy flavoured with freshly ground black pepper. This recipe substitutes the cream with a lighter version without compromising on the creaminess, making it a healthier choice.
Course Main Course
Cuisine Indian
Keyword black pepper paneer, kali mirch paneer, kid friendly recipe, no cream gravy, protein rich food, quick meal recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people

Ingredients

Kali Mirch Paneer Masala

  • 2 Cloves
  • 1 Black Cardamom
  • 2 Green Cardamom
  • 1 Mace
  • 1/4 tsp Cumin Seeds
  • 1.5 tsp Coriander Seeds
  • 1/2 inch Cinnamon Stick

Kali Mirch Gravy

  • 200 grams Paneer Cubes
  • 1 tsp Black Pepper Powder
  • 1 large Onion
  • 1 inch Ginger
  • 6-7 cloves Garlic
  • 1 Green Chili (optional)
  • 2 + 1 tbsps Oil and Ghee
  • 1.5 cups Milk (cup measurement: 250ml)
  • 8-9 Cashews
  • 1/2 cup Water or as required
  • 1 tsp Kasuri Methi
  • 1 Bay Leaf
  • Salt to taste

Instructions

Kali Mirch Paneer Masala

  • In a wok roast all the dry spices till they become fragrant and coriander seeds turn slightly brown. Then ground them in the mixer grinder or mortar pestle to a fine powder. Keep aside.

For Kali Mirch Paneer Gravy

  • In the same wok heat oil and ghee. Add bay leaf, roughly chopped ginger and garlic. Slit the green chilli from the middle and then add it. Sauté till they the rawness goes. Do not brown it. 
  • Now, add sliced onions, some salt and cook till they become translucent. Add cashews and sauté till onions become soft. Do not brown the onions.
  • Once the onions become soft, switch off the flame. Remove green chilli and bay leaf. Allow onions to cool a little then transfer to a mixer jar. Add a little water and blend to a smooth paste.
  • Transfer the paste back to the wok. Add 2 tbsps of prepared kali mirch paneer masala and 1/2 tsp of freshly ground black pepper. Mix well. Cook the onion paste for 4 to 5 minutes on low flame. 
  • Now add 1.5 cups of milk in the wok. Swirl some milk in the mixer jar to take out all the onion paste. Bring the milk to simmer then immediately lower the flame. Do not boil the milk on high heat or it will curdle.
  • Once the gravy starts to thicken, add 1/2 cup of water, salt to taste and cook on low flame till the gravy thickens and coats the back of the spoon.
  • Now crush kasuri methi between your hands and add it to the gravy along with some more black pepper. Mix well. 
  • Add diced paneer cubes to the gravy and 1 tbsp of prepared masala. Cook on low flame for another 5 minutes. After 3 or 4 minutes, check for salt. Add if required. Cook for another minute after adding salt and switch off the flame.
  • Cover and let the gravy rest for 10 to 15 minutes before serving. Serve with hot rotis, naan or paranthas. 

Notes

  • For the best flavor and aroma, use peppercorns that are no more than a year old and grind them fresh using a pepper grinder or mortar pestle.
 
  • The gravy can be made a day or two ahead and refrigerated. When ready to serve, add the paneer, cook for 5 minutes and serve. You can add some water to loosen up the gravy.
 
  • If you want to make even more lighter gravy, you can skip cashews and just use milk.