Paneer Kali Mirch ( A refreshingly different Cottage Cheese curry )

The start to this year has been rather low key. Health concerns have taken up all our priorities for the last few days. And added to that, we have made a resolution to cut down of meat and fish this year. Hence, a paneer curry was the natural choice for the first lunch of 2016.

I had noted down this recipe from one of the FB forums sometime back. And decided to add my own touch at the last minute. Result was a rich yet refreshing gravy that made our lunch quite festive.
Read on for the recipe -

















Preparation Time - 30 mins

Ingredients -


  • 200 gm paneer cubes
  • 1/2 cup milk / yogurt ( depends on whether you want that hint of sourness )
  • 1 tbsp fresh cream
  • 1 large onion ( chopped into thin long pieces )
  • 1 tsp ginger juliennes
  • 1 tsp crushed peppercorns
  • 2 tsp garam masala
  • 1/4 tsp cumin powder
  • 2 tsp oil
  • 2 tsp butter
  • 1 tbsp chopped mint leaves
  • salt to taste
  • 5-6 cashews
  • 2 cloves



Preparation - Soak the cashews in a cup of hot water for 20 mins.

Cooking - Heat the oil in a wok. Add the chopped onions and fry till brown. Remove from wok. Grind into a smooth paste along with the soaked cashews.

Heat the butter/ ghee in the same wok. Add the ginger juliennes and cloves. Fry for 30 seconds before adding the onion-cashew paste. Saute for another 2-3 mins.

Lower flame and add the milk/yogurt, crushed peppercorns, garam masala, cumin powder and salt. Bring to a slight boil and then add the cream.

Drop in the paneer cubes along with the chopped mint. Cover immediately. Switch off flame after a minute.

Serve immediately along with jeera rice / phulkas or naan.

Note - There are multiple variations to this recipe and hence taste will wildly vary. With mine, I have limited the use of strong spices which can mask the kali mirch or peppercorn flavour. Another version which I tried and liked was one by Tarla dalal which makes use of garlic. 

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