Paneer Kali Mirch (Cottage Cheese in a Yogurt and Pepper Gravy)

Paneer Kali Mirch | Cottage Cheese in a Peppery Yoghurt Gravy
Paneer Kali Mirch | Cottage Cheese in a Peppery Yoghurt Gravy

Paneer is something I always have on hand because you can always make a quick curry or Paneer Biryani at the end of a log working day. This past week, as we were enjoying a long weekend, we were looking for something different yet not too taxing.

Browsing through the millions of cookbooks I have, I came across this interesting recipe for Paneer Kali Mirch which seemed to have subtle flavours and so we tried it. We quite enjoyed it because the gravy was very flavourful without being laden with spices and very light on the palette. Yet the pepper we used just gave it enough of a bite to make the curry interesting.

So, here it is, Paneer Kali Mirch adapted from Sanjeev Kapoor’s recipe.

How to Make Paneer Kali Mirch | Cottage Cheese in a Peppery Yogurt Gravy

Serves: 4

Time: 45 Minutes


  1. Paneer – 200 gms
  2. Yogurt or Dahi – 3/4 Cup
  3. Cashews – 6 to 8
  4. Pepper Powder – 3/4 tsp
  5. Ginger – 1″ piece
  6. Green Chillies – 2
  7. Onion – 2 Medium
  8. Red Chilli Powder – 1/2 tsp
  9. Coriander Powder – 1 tsp
  10. Turmeric Powder – 1/4 tsp
  11. Garam Masala Powder – 1/2 tsp
  12. Green Cardamom – 3
  13. Cloves – 4
  14. Cinnamon – 1″
  15. Bay Leaf – 1
  16. Finely Chopped Fresh Coriander – 1 tbsp
  17. Oil – 2 tbsp
  18. Salt to Taste


  1. To Make the Onion Paste:
    1. Peel and slice the onion into thin strips.
    2. In a wok or kadhai, heat 1 tbsp oil.
    3. Add the thinly sliced onion and 1/2 tsp salt.
    4. Stir-fry till the onion is light brown.
    5. Set aside to cool.
    6. Grind the fried onions into a smooth paste.
  2. To Make the Cashew Paste:
    1. Grind the cashews with 2 tbsp water to a smooth paste.
  3. To Make the Ginger-Chilli Paste:
    1. Grind the ginger and chilli to a fine paste.
  4. To Make Paneer Kali Mirch:
    1. Cut the paneer into 1/2″ cubes.
    2. In a wok or kadhai, heat 1 tbsp oil.
    3. Add the cardamom, cloves, cinnamon, and bay leaf.
    4. Stir-fry for 1 minute.
    5. Add the onion paste.
    6. Stir-fry till the paste turns light brown.
    7. Add the ginger-green chilli paste.
    8. Stir-fry for 1 minute.
    9. Add the cashew paste, red chilli powder, coriander powder, garam masala, and turmeric.
    10. Mix well and stir-fry for a couple of minutes.
    11. Turn the heat to low and let the mix cool a bit.
    12. Beat the yoghurt to a smooth consistency.
    13. Add the beaten yoghurt to the onion paste and mix well.
    14. Add about 3/4 cup water and mix well.
    15. Turn the heat to medium-high and let the gravy simmer.
    16. Add the pepper powder and salt.
    17. Add the paneer pieces and mix well.
    18. Mix well.
    19. Turn off the heat.
    20. Serve Paneer Kali Mirch warm with rotis.


  • Adding salt while frying the onion helps the onion brown faster.
  • Never add yoghurt to a hot vessel; it will curdle.
  • Never add water to the yoghurt before you add it to the masala; it will curdle.


  1. Pingback: A Roundup of Vegetarian (and Some Vegan) Recipes for Iftar at Ramzan or Ramadan | ãhãram

I would love to hear your thoughts and suggestions. Do leave me a comment.