Ingredients

• 250 g paneer, cubed
• 2 tbsp butter or oil

• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• ¼ cup fresh cream
• ½ cup milk

• 1 tsp freshly crushed black pepper (kali mirch)
• ¼ tsp turmeric powder
• ½ tsp garam masala
• 1 bay leaf
• 1 small cinnamon stick
• Salt to taste

Instructions

1. Prepare the Paneer: Cut paneer into medium-sized cubes. If paneer is hard, soak it in warm water for 10 minutes and drain.
2. Heat the Fat: Heat butter or oil in a pan on medium flame. Add bay leaf and cinnamon, sauté until aromatic.
3. Sauté Onions: Add finely chopped onions and cook until soft and light golden. This step builds the base flavour.
4. Add Ginger-Garlic: Add ginger-garlic paste and sauté until raw smell disappears.
5. Add Spices: Lower the flame and add turmeric and crushed black pepper. Mix gently to avoid burning.
6. Create the Gravy: Add milk and simmer on low heat for 5–7 minutes until the gravy thickens slightly.
7. Add Paneer & Cream: Add paneer cubes and fresh cream. Mix carefully and cook for 3–4 minutes.
8. Finish & Serve: Sprinkle garam masala, adjust salt, and switch off the flame. Serve hot with naan or roti.

Why You’ll Love This Recipe

• Mild yet aromatic black pepper flavour
• Restaurant-style dish made at home
• No heavy tomato masala
• Soft, creamy paneer texture
• Perfect for special meals

Common Mistakes

• Using pre-ground pepper powder
• Cooking on high flame
• Adding too much pepper
• Skipping soaking paneer

Variations

Dry Version: Reduce milk and cream for semi-dry paneer.
Vegan: Use tofu and coconut cream.
Extra Rich: Add cashew paste for more creaminess.

Personal Note

Paneer Kali Mirch is my go-to recipe when I want something elegant yet comforting. I love how black pepper gives warmth without overwhelming the dish. It’s a recipe that always feels special, even on simple family dinners.