Even though Paneer Kali Mirch is not well known, this delicious recipe can usually be found on the menus of some North Indian restaurants. Kali mirch or black pepper is the highlight of this dish, bringing the heat and all the flavour without overpowering the gravy with its pungency. Relish the subtle notes and hints of kali mirch in this recipe using our 100% natural Black Pepper Vegan Mayo and enjoy the gravy with a roti or a phulka.
- Use full-fat fresh curd instead of curd made from toned milk or skimmed milk, which can curdle in the gravy.
- 1 tablespoon of Ghee
- 1 inch of a Cinnamon stick
- 2 Green Cardamoms
- 2 Cloves
- ½ of a chopped Onion
- 1 teaspoon of chopped Ginger
- 1 teaspoon of chopped Garlic
- 1 Green Chilli
- 1 cup of Water
- ½ cup of yoghurt
- Boombay’s Black Pepper Vegan Mayo
- 200 grams of Paneer, cut into cubes
- Heat 1 tablespoon oil or ghee in a heavy pan or kadai and add the cinnamon, green cardamoms and cloves.
- Sauté for a few seconds till the spices start to crackle.
- Then add ½ cup chopped onion. Then add ½ teaspoon chopped ginger, ½ teaspoon chopped garlic, and 1 green chilli (chopped).
- Take ¼ cup fresh yoghurt in a bowl, whisk it till smooth and keep aside.
- Add the paneer pieces to this tempering gravy and then add ½ cup of water.
- Now add our Black Pepper Vegan Mayo to the mix and bring it to a simmer on a low flame.
- Serve the dish with flatbreads like rotis, chapati, paratha, naan or cumin rice, ghee rice or veg pulao.
Sprinkle some crushed black pepper on top to complete the dish.