This paneer in white gravy is known as safed paneer or paneer kali mirch – a rich, and creamy Indian curry. Be sure to watch the video!
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About Paneer in White Gravy
Paneer Kali Mirch is a popular Indian curry served at many restaurants worldwide. The mouth-melting vegetarian curry with delicate flavours and subtle spices is perfect for every taste bud.
Black Pepper is known as ‘kali mirch’ in Hindi. It is the key ingredient in this white gravy. Hence, the dish got its name from the spice itself – Paneer Kali Mirch. This creamy white sauce is quite a versatile one I have used it creatively in a few curry recipes in my upcoming cookbook.
Paneer in white gravy is a great change from heavily spiced paneer makhani, chana masala, or kadai paneer. If you are scared of Indian spices and their heat, start with subtle curries like paneer in white gravy.
Ingredients You’ll Need
To make restaurant-style kali mirch paneer at home, you need:
- Paneer (Cottage Cheese) – You need fresh paneer cubes (cottage cheese). You can buy a block of paneer and cut it into cubes. Or buy readymade paneer cubes. Or use homemade paneer and cut it into pieces.
- Cashews – The creamy texture of the gravy comes from the cashews. We are using them for making the masala for the white gravy. Hence, you need skinned, unsalted white cashews.
- Milk – Instead of cream, we use milk to make the sauce.
- Onion, Ginger, Fresh Coriander
- Seasoning – Black Pepper Powder, Garam Masala, Kauri Methi (Dry Fenugreek Leaves), Salt
- Ghee or any other cooking oil
Serving Suggestion
Paneer Kali Mirch is an indulgent Indian main course with Mughlai-style flavour. Serve it with soft and pillowy naan, lachha paratha, roomali roti or cumin rice along with simple kachumber salad or sliced onions.
Watch Paneer Kali Mirch Video
More Paneer Recipes
- Dhaba Style Matar Paneer
- Paneer Tikka Pulao
- Paneer Jalfrezi
- Paneer Curry
- Paneer Cutlet
- Chilli Paneer
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Paneer Kalimirch Recipe
- Heavy Bottom Kadhai
Ingredients
- 250 gram paneer (cottage cheese)
- 2 tablespoon julienned ginger
- 1 Cup milk
- 1 teaspoon garam masala (see recipe)
- 1 teaspoon black pepper powder
- Salt to taste
- 4 tablespoon cooking oil or ghee
- ¼ Cup Kasuri Methi (dry fenugreek leaves)
Ingredients For Paste:
- 1 Cup onion, roughly chopped
- ¼ Cup cashews
- 1 Cup water
Instructions
Prep Work For Paneer Kali Mirch:
- 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.
Make Paneer Gravy:
- 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.
Recipe Notes:
- 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.
Umamaheswari Anandane says
Looks cheesy and yummy!
Hina Gujral says
I am so happy you like it!
shobha rawal says
Very delicious & tasty dish.You made it perfectly.
Shobha
http://www.shobhapink.blogspot.in
Hina Gujral says
thanks a lot! Please do give this recipe a try.
shobha rawal says
Very delicious & tasty dish.You made it perfectly.
Shobha
http://www.shobhapink.blogspot.in
Anand says
Thank you SO MUCH for sharing this! TOTALLY LOVED IT!
I added a little अज्वैन while sautéing.
Hina Gujral says
I am sure with ajwain it will taste great. Thanks for sharing your feedback.
Aarti says
A new change to the regular gravies.. thank you so much for sharing this. We loved this one. I added just a bit if cinnamon and sugar to get the sweet aftertaste.
Thank you so much, take care.
Hina Gujral says
Recipes are all about adaptation. I am glad you modified it to suit your taste buds. Thanks for sharing your feedback. Love, Hina
Shruthi says
Tried this recipe and turned out perfect! thanks, Hina 🙂 planning to make a non-vegetarian version of the same recipe.
Hina Gujral says
Great idea. You can make it with chicken or mutton.
Supreeth says
Hey looks like a great recipe! We will try this out soon
N Mahesh says
4*s out of 5*s