Paneer Kalimirch

You just will not stop at one helping – it is so tempting. Cottage cheese cooked in creamy gravy with predominant flavour of black peppercorns. This is a Sanjeev Kapoor exclusive recipe.

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Paneer Kalimirch

Main Ingredients Cottage cheese (paneer), Black peppercorns
Cuisine Indian
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg


  • 250 grams cottage cheese (paneer), cut into cubes
  • 20-24 black peppercorns
  • Crushed black peppercorns to sprinkle
  • 1 tablespoon oil
  • 4 cloves
  • 1 inch cinnamon
  • 2 green cardamoms
  • 1/2 tablespoon  finely chopped garlic 
  • 1 medium white onion, finely chopped
  • 14-16 cashewnuts
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 cup milk
  • 1 tablespoon yogurt
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon fresh cream + for drizzling 
  • Salt to taste
  • Fresh coriander sprig for garnish


  1. Heat oil in a non-stick pan. Add peppercorns, cloves, cinnamon, cardamoms and garlic, mix and sauté for a minute. Add onion, mix and sauté till it turns translucent.
  2. Discard cinnamon and transfer mixture in a blender jar. Add cashewnuts and some water and blend to a smooth paste.
  3. Heat ghee in a non-stick pan. Add cumin seeds and sauté till seeds change colour. Add bay leaf and prepared paste, mix and bring to a boil.
  4. Add milk, mix and simmer for 1-2 minutes. Add yogurt and mix well.
  5. Add garam masala powder and mix. Add cream, mix well and simmer for a minute.
  6. Discard bay leaf, add salt and cottage cheese cubes, mix lightly and cook for 2-3 minutes.
  7. Sprinkle some crushed peppercorns, drizzle some cream, garnish with coriander sprig and serve hot.