Paneer Kalimirch Recipe

5 from 5 votes

Paneer Kali Mirch is a vegetarian, rich and creamy Indian curry. Learn how to make restaurant-style paneer in white gravy.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Indian

Servings:

Calories: 416kcal

Cut paneer into bite size cubes. Soak in lukewarm water. This step will soften the paneer and gives it mouth melting texture.
Heat 1 ¼ cup of water. Add onion, cashew, and ginger. Boil for 5 - 6 minutes to soften the ingredients. Turn off the heat. Allow to cool down a bit.
Transfer ingredients to a blender. Grind to a smooth paste. Use boiled water if required.

To prepare the gravy, heat oil in a saucepan or kadhai over medium flame. Once the oil is hot enough, add sliced ginger. Fry for a minute or till ginger turns light pink in color.
Add the onion paste made above and fry the paste stirring continuously. We need oil to start separating from the masala. This usually takes 5 - 6 minutes over low - medium heat.
Once the oil gets separated from the masala add black pepper, garam masala, half of kasuri methi, and stir to combine. Cook for 10 - 20 seconds. Do not add salt at this stage.
Next, add milk. Stir to combine. Allow the milk to simmer for 3 - 5 minutes or till the gravy thickens. We need a thick, creamy gravy.
Once the gravy thickens, add paneer cubes, leftover kasuri methi, and salt to taste. Mix nicely. Cover the pan with a lid. Cook paneer kali mirch for 5 - 6 minutes.
Garnish with fresh coriander leaves.
Serve paneer kali mirch warm with paratha or naan.

Soaking paneer in warm water makes it soft.
Do not add too much water to grind onion and cashews. We need a thick paste.
Make sure not to add salt before adding milk. Else, milk will curdle. Add salt at the last stage.
Add approximately ¼ Cup of water in the gravy if it seems too thick.