Paneer kalimirch recipe is a delicious Indian paneer curry that has flavors of black peppercorns. The base gravy is made of browned onions, cashews and yogurt. The whole curry is flavored with kalimirch or black peppercorns. If you are looking for an easy paneer recipe other than paneer butter masala or palak paneer, do give this paneer kalimirch a try. Here is an easy step by step paneer kalimirch recipe for you all!

We love paneer curries and I often make many varieties like palak paneer, methi chaman, tawa paneer, chatpata paneer and this paneer kalimirch is one of our favorites.

In this paneer curry kalimirch or black peppercorn is the main flavoring ingredient. The sharp taste of kalimirch is balanced by the addition of yogurt. Also browned onions add a subtle sweet note to the gravy. So while this paneer kalimirch has a distinct flavor of black pepper yet it does not have very sharp taste or spicy.

I tasted this paneer kalimirch in a dhaba and loved it with hot butter naan. It was a delight for us to eat succulent panner cubes gently simmered in rich yet subtle, smooth yogurt sauce. Also there was a garnish of freshly ground pepper powder that we liked. I was told this is the vegetarian variation of popular chicken kalimirch recipe.

Making paneer kalimirch is very easy. You need very few simple ingredients to make the gravy. It is just a saute, grind and simmer recipe that beginners can try with confidence. If you love restaurant style paneer curries then you can try this very easily.

Serve with naan, kulcha, jeera rice, peas pulao. You can also serve with a side of kachumber or raita.

This Paneer Kaliirch Recipe Is

Easy and quick to make

rich and delicious restaurant style paneer curry

goes well rice and roti

gets ready in 30 minutes

How To Make Paneer KaliMirch Recipe

1. Heat 2 tablespoons oil or ghee in a pan. Add slit green chilies, peeled garlic and ginger. Saute well.

2. Add cubed onions and saute well till they turn slight brown. Cool down a bit.

3. Transfer to a mixer jar, add cashews and grind to a fine paste.

4. Heat the remaining oil in a pan. Add bay leaf, cloves and cardamom. Saute well.

5. Now add the prepared onion paste and saute well till the oil separates.

6. Add 1/2 cup water and bring to a boil.

7. Now add salt to taste, chili powder and coriander powder. Mix well and cook for 3-4 minutes.

8. Lower the flame and add the whisked curd very slowly. Stir as you add the curd. Mix well and simmer for 7-8 minutes. If you are a beginner, you can switch off the flame and add the curd. Mix very well and then continue to cook.

9. Once the gravy boils and fat releases slightly, add freshly ground pepper powder. I used a pepper mill for this.

9. Now if you want you can add 2 tablespoons fresh cream. I did not add as the gravy is very rich with curd, cashews.

10. Add the paneer cubes and gently mix. Simmer for 2 minutes.

Serve paneer kalimirch hot with naan or roti. This curry also goes very well jeera rice.

Some Tips For Making Perfect Paneer Kalimirch

First of all like in any Indian paneer recipe, use homemade paneer for best results. You can also use store bought paneer but ensure that is fresh. Also remember to thaw the paneer by soaking it in hot water for few minutes.

You have to brown the onions well so that it give a subtle sweetness to the gravy.

Use fresh curd and make sure to whisk the curd very well before adding to the recipe. If you do not whisk the curd it may curdle the gravy.

Also maintain low flame while adding the curd.

As use freshly ground pepper powder for best flavor. You can also make a garnish of fresh pepper powder while serving.

Finally, it is better to avoid tomato in this gravy.

More Paneer Recipes:

I hope you will try this easy paneer kalimirch recipe and enjoy as much as we did.