Restaurant-Style Paneer Kali Mirch

Step 1 of 5

Prepare the Paneer

Cut the paneer into medium-sized cubes. If the paneer is refrigerated, soak it in warm water for 10 minutes to make it soft and tender before cooking. Drain and set aside.

Step 2 of 5

Cook the Base

Heat the oil and butter in a heavy-bottomed pan. Add the bay leaf, cinnamon, cloves, and green cardamoms. Sauté until fragrant, then add the chopped onions and cook until they become light golden. Stir in the ginger-garlic paste and green chilies, cooking until the raw aroma disappears.

Step 3 of 5

Prepare the Gravy

Lower the heat and mix in the yogurt, stirring continuously to prevent curdling. Add the coriander powder, cumin powder, freshly crushed black pepper, garam masala, and salt. Cook until the gravy thickens and the oil begins to separate from the sides.

Step 4 of 5

Add the Paneer

Pour in the water and mix well to achieve a smooth consistency. Add the paneer cubes gently and coat them evenly with the creamy black pepper gravy. Simmer over low heat for a few minutes so the paneer absorbs the flavors.

Step 5 of 5

Finish the Curry

Stir in the fresh cream and cook for another two to three minutes without boiling vigorously. Sprinkle a little extra freshly crushed black pepper over the curry and garnish with chopped coriander leaves.