Paneer Kalimirch Recipe | Paneer Recipe | Gravy Curries | Quick Paneer curry | Chef Kunal Kapur

Paneer Kalimirch Recipe is a delicious, creamy paneer dish, so If you are bored of eating paneer the same way, then try this Paneer Kali Mirch. This has cubes of paneer tossed in a creamy sauce flavored with lots of freshly ground black pepper.

Serves – 4


Onions chunks – 3cups

Green chillies – 2nos

Bayleaf – 1no

Black cardamom – 2nos

Garlic chopped – 2tsp

Ginger chopped – 2tsp

Cashewnuts – ¼ cup

Water – 6 cups

Curd – ¾ cup


Oil – 5tbsp

For tempering

Butter – 2tbsp

Ginger julienne – handful

Black pepper powder – 2tsp

Paneer cubes – 1½ cups     

Water – as required


Rogan – 1tbsp

Pepper powder – a pinch

Extra shots

For Rogan

Ghee/oil – 3tbsp

Kashmiri chilli powder – 2 tsp


Sprinkle some salt on paneer and keep aside.

To prepare the curry for paneer kali mirch add onions, chillies, bayleaf, black cardamom, ginger, garlic, cashewnuts along with some water in a deep pan. Cover and boil till the onions are tender. Strain the contents to remove all water. Also pick out to remove bayleaf, green chilli and black cardamom and add the onions to a blender along with curd and some water.

Grind it to a fine paste with no lumps at all. Heat a pan and add oil, once it is hot add the onion puree to it. Cook this curry for 10-12mins and let it thicken up a little.

In a separate pan melt butter, add ginger, and black pepper powder. Stir and add in the paneer cubes. Toss them for a minute and then add the curry along with some water and salt. Cook for 5mins and remove it to bowl.

In a separate pan heat ghee and add turn off the heat. Sprinkle chilli powder and mix it. Pour a spoon of this rogan over the dish. Also sprinkle with some black pepper powder and serve.