Paneer Kali Mirch – Restaurant Style

Step 1: Prepare the Paneer

Cut the fresh paneer into medium-sized cubes. Gently make small holes in each paneer cube using a fork. This helps the paneer absorb all the flavors perfectly.

Step 2: Prepare the Marinade

In a mixing bowl, add 1 cup of fresh curd (dahi), ½ tsp of garam masala, ½ tsp of salt, and 1 tsp of freshly crushed black pepper. Whisk everything until the mixture is smooth and creamy.

Step 3: Marinate the Paneer

Add the paneer cubes into the prepared marinade. Squeeze the juice of one lemon over the paneer and marinade. Mix gently to ensure every cube is well coated. Let it marinate for 10-15 minutes.

Step 4: Prepare Vegetables

While the paneer is marinating, chop the green capsicum and slice the onion into medium-sized pieces.

Step 5: Temper the Spices

Heat 2 tablespoons of ghee in a pan on a medium flame. Add 1 teaspoon of cumin seeds and allow them to crackle.

Step 6: Sauté Vegetables

Now, add the chopped capsicum and sliced onions to the pan. Sauté lightly until they are aromatic and slightly soft, about 3-5 minutes.

Step 7: Cook the Paneer

Add the marinated paneer along with the entire marinade into the pan with the sautéed vegetables. Cook on a low to medium flame for about 10 minutes, stirring occasionally, until the gravy thickens and the paneer is cooked through.

Step 8: Garnish and Serve

Turn off the flame. Garnish the Paneer Kali Mirch with freshly chopped coriander leaves. Serve hot with roti, naan, or rice.

• Making small holes in the paneer helps it absorb the marinade flavors more effectively.

• Do not overcook the paneer, as it can become tough. Cook just until the marinade thickens slightly.

• Adjust the amount of black pepper to your spice preference.

• For a richer gravy, you can add a tablespoon of fresh cream at the end.

• To add a smoky flavor, you can give a dhungar (charcoal smoke) to the dish before serving.

• You can add other vegetables like mushrooms or peas along with capsicum and onions.