Paneer Kalimirch (Paneer cooked in Black pepper sauce)

Sunday, April 19, 2015


Black pepper is a spice that I like very much. I see anything with black pepper, I get tempted to taste the dish immediately. This one recipe with paneer, Dum Paneer Kalimirch(cottage cheese cooked with black pepper) I found on my friend's blog, from the moment I saw this recipe, I got tempted and made it next day, collecting after all the ingredients. Black pepper is used here for the heat instead of red chilli or green chilli. This one is very flavourful dish which goes well with any kind of Indian flatbread like roti, naan or paratha etc.
    A big thanks to Jayati for this nice recipe..loved it a lot, I had to omit mint leaves as I don't like the flavour of mint leaves in a curry but the gravy tasted awesome without it. My paneer loving daughter licked the whole plate and gave a thumbs up.




Recipe link from Jayati's blog : Dum Paneer Kalimirch

You Need :
Paneer : 250 gms., cut into cubes
Onion : 2, large, finely chopped  
Ginger-Garlic Paste : 1 tbsp

Green chilli : 1, chopped (optional)
Thick yoghurt/curd : 2 tbsp, nicely beaten
Coriander powder : 2 tsp
Cumin powder : 1 tsp
Black pepper powder : 1 tsp

Garam masala powder : 1/2 tsp
Cream : 1 tbsp

Sugar : 1 tsp.
Salt to taste

Oil : 2 tblsp.
For Tempering :
Cardamom - 3, Clove -3, Cinnamon - 1(1" stick)
Bay leaf :1
Dry red chilli :1









How To :
  • Heat 1 tblsp. oil in a pan, add the paneer cubes, sprinkling a pinch of salt over them. Fry them till golden brown from both sides, around 2 minutes from both sides. Remove and throw them in lukewarm water for softer paneer.
  • Heat little more oil in the pan, when hot, temper the oil with dry red chilli first, then bay leaf, cardamom, cinnamon, cloves and black pepper kernels. When they start to sizzle, add chopped onions. Saute till onions turn light brown from edges. Next, add ginger-garlic paste and green chillies. Saute for 2 more minutes. 
  • Now lower the heat to low, add the nicely beaten curd to the pan, then add coriander, cumin and black pepper powder one by one and mix well with the curd/yoghurt. Saute for 2-3 minutes till oil separates. Add fried paneer pieces and mix in the masala paste. Then add 2/3 cup hot water, season with salt and cover the lid and let it cook on medium heat.
  • When done, add fresh cream and sugar, mix in the gravy. Let it cook for 1 minute on low heat. Remove from heat and serve.   
Enjoy with any Indian flatbread like roti, paratha or naan.







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2 comments



  1. simple receipt, easy to get all the ingredient , look yummy
    i will try to make it someday,
    thanks for shared
    chowringhee kathi roll

    ReplyDelete

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