Black Pepper Paneer (Paneer Kali Mirch) — Spicy Indian Cottage Cheese

If you’re tired of the same old paneer dishes, try this Paneer Kali Mirch for a refreshing change.

This recipe features paneer cubes tossed in a silky, creamy sauce boldly flavored with freshly crushed black pepper. The pepper delivers warmth and a pleasant bite that’s mellowed by cream, yogurt and a handful of cashews, giving the dish a balanced, luxurious texture and subtle sweetness.

I love sharing new paneer recipes — and I’m always excited to try variations beyond the usual paneer makhani and palak paneer. After enjoying Paneer Kali Mirch at restaurants in Delhi, I recreated a home version when I had paneer on hand.

Kali mirch means black pepper, and this dish celebrates freshly ground black pepper as its star. The recipe uses a generous amount of coarsely crushed peppercorns, which deliver a lively, aromatic heat. If you’re a pepper lover, this one will quickly become a favorite. Even if you’re hesitant about pepper-forward dishes, the cream and yogurt temper the spice so the pepper enhances rather than overwhelms the curry.

This Paneer Kali Mirch

✔ A delightful alternative to regular paneer dishes.

✔ Ideal for a special weeknight dinner.

✔ Simple to make with pantry-friendly spices.

✔ Pairs exceptionally well with naan, especially garlic naan.

The freshly crushed peppercorns make a big difference compared with pre-ground pepper. I recommend using whole peppercorns and crushing them just before cooking — either in a spice grinder or with a mortar and pestle — leaving the grind a bit coarse so you get texture and bursts of peppery flavor.

Alongside pepper, this recipe uses cashews and cream for richness and yogurt for a touch of tang. Coriander powder, cumin powder and garam masala add warm, familiar Indian spice notes, but the black pepper remains the dish’s focal point.

If you use store-bought paneer, soak the cubes in hot water for about 20 minutes before adding them to the curry. This step softens the paneer and improves the final texture.

Vegan Options

You can easily make a vegan version. Substitute extra-firm tofu for paneer, use plain almond milk yogurt in place of dairy yogurt, and swap cream for canned coconut milk or coconut cream. Follow the same method for similar results.

If you’re looking for a new paneer recipe that’s quick to assemble and full of peppery character, Paneer Kali Mirch is worth trying. It’s richly flavored without being overpowering and makes a satisfying meal with naan or steamed rice.

Method

1- Heat 2 teaspoons oil in a pan over medium heat. Once hot, add the chopped onion, ginger and green chili. Cook for about 4 minutes, stirring often, until the onions soften.

2- Add the cashews.

3- Continue stirring and cook for another 3–4 minutes until the onions turn very light brown. Turn off the heat and remove the pan from the stove.

4- Transfer the sautéed onion, ginger, chili and cashews to a blender and blend to a smooth paste. I did not add water while grinding; if necessary, add a little water to help the blades move. Set the paste aside.

5- Grind 1.5 teaspoons (about 6 grams) of whole peppercorns to a coarse texture — avoid turning them into a fine powder.

6- In the same pan, heat 1.5 tablespoons oil over medium heat. Add the onion-cashew paste and cook for about 3 minutes.

7- Remove the pan from the heat to prevent the yogurt from curdling. Gradually whisk in the room-temperature, whisked yogurt, stirring continuously until fully combined.

8- Return the pan to the heat and add coriander powder, cumin powder and garam masala. Stir and cook for 30 seconds.

9- Pour in 3/4 cup (6 oz) water. I rinsed the blender jar with a little water and added that to the pan to capture any remaining paste. Stir well.

10- Add salt, then stir in the cream.

11- Add the crushed peppercorns and mix to combine.

12- Gently fold in the paneer cubes, mix well and let the curry simmer on low heat for 2–3 minutes so the paneer absorbs the flavors. Serve Paneer Kali Mirch warm with garlic naan or your preferred bread.

Serve Paneer Kali Mirch warm with some garlic naan.

If you try this Paneer Kali Mirch, please rate the recipe and share your feedback. Your comments and adaptations help improve the recipe for everyone.