Paneer Kali Mirch

5 from 2 votes

Imagine a gluten-free Paneer kali mirch recipe for dinner tonight. Infused with a blend of warm spices; this protein-packed paneer recipe is super easy-to-make, simple, and lip-smackingly delicious- three significant requirements for a kid-friendly meal!

Prep: 30

Cook: 30

Total: 1

Course: Main Course

Cuisine: Indian

Servings:

Calories: 471kcal

Author: Ruchi

Ingredients

PANEER MARINATION

2 - Black cardamom (Moti Eliachi )
2 - Mace (Javitri)
2-4 - Cloves (Laung)
3 - Green Cardamom (Hari eliachi)
A - Cinnamon (Dalchini)
¾ teaspoon Caraway seeds (Shahi Jeera)
1 cup Yogurt
1½ cups Paneer cubes

FOR THE SAUCE

4 tablespoons Ghee divided
2 - Bay leaves (Tej patta)
7-8 - Black peppercons (adjust according to taste)
1 large Onion sliced
1 teaspoon Ginger paste
1 teaspoon Garlic paste
3 tablespoons Homemade tomato puree ( or chopped tomato)
2 small Green Chilies
1 tablespoons Cashew Paste
¾ tablespoons Lemon Juice
¾ teaspoon Garam Masala
½ teaspoon Freshly crushed Black peppercons
1¼ teaspoons Coriander powder (sukha dhaniya)
½ teaspoon Deggi Mirch or Red chili Powder
½ teaspoon Haldi (Turmeric powder)
- - Salt to taste

GARNISHES

1 tablespoon Chopped cilantro leaves

US Customary - Metric

Instructions

MARINATE PANEER

In a heavy-bottomed pan, dry roast the spices.
Allow the spices to cool completely. Coarsely grind the spices. Set aside.
In a large bowl, beat the yogurt until smooth. Add the above-prepared spices to it. Mix to combine.
Add paneer cubes to this marinate and toss to coat. Set it aside for 30 minutes.

PREPARE THE SAUCE

Meanwhile, let’s prepare the paneer kali mirch gravy. Heat 2 tablespoon ghee in a pan. Add sliced onions and cook until slightly caramelized.
Stir in ginger-garlic paste and cook for another 1-2 minutes. Take it off the flame and allow it to cool.
When comfortable to touch, transfer onion mixture to a blender and blend until completely smooth. If needed, you can add a teaspoon of water to create a thinner paste. Set aside.
In a separate pan, heat the remaining 2 tablespoon ghee to the pan. Add whole spices. As they start to crackle pour-in the onion-ginger-garlic paste.
Add green chilies and tomato puree. Sauté until the mixture starts to leave oil.
Stir in the spices. Cook for a minute or so.
Add cashew paste and lemon juice. Mix to combine. Cook until the oil separates.
Return the marinated paneer cubes to the cooking curry. Mix gently.
Add garam masala and crushed black pepper.
Pour in 3/4 cup of water and bring the paneer kali mirch curry to a boil. Adjust water consistency to liking.
Allow the paneer to simmer in the gravy for a few minutes. This way, it will soak up more flavors and become soft.
Serve hot with warm Indian bread and steamed rice.

Notes

How to customize this Paneer Kali Mirch Recipe?

» Are you vegan? Simply leave out paneer and yogurt and swap them with pressed tofu and plant-based unflavored yogurt for a vegan option.

» Allergic to Cashews – swap cashew paste with almond paste.

» The black pepper in this paneer dish has a subtle flavor. But feel free to adjust according to taste.

» This paneer kali mirch recipe tastes better the very next day and makes a great lunch option. Store the cooled curry in an airtight container in your refrigerator. It reheats well.

» This recipe feeds four but can be scaled up or down to feed a large crowd. Perfect for family dinners, social gatherings, and potlucks.

FAQ's

» Can you make this black pepper paneer curry without onion and garlic?Absolutely! You can alter this recipe and make paneer kali mirch without onion and garlic. Leave them out and proceed with the rest of the recipe as written.

» How to soften store-bout paneer? Here is what I do – soak paneer cubes in warm water for 10 minutes. This process will soften up the paneer.

» Can you make this Paneer kali mirch in advance? Yes, you can!

Prepare the curry and store it in the fridge for two days ahead of time.
Marinate paneer a day in advance.
Assemble: as listed below.

» Can you freeze Paneer kali mirch? Most certainly! You can freeze this paneer curry for up to 3 months in your freezer.

Thaw overnight in the fridge and then reheat in a microwave until hot throughout. Do not refreeze the leftovers.

Nutrition