Restaurant style Paneer kalimirch

Restaurant style Paneer kalimirch

50 mins
5-6 people
10 mins



Hey there, food enthusiasts! Allow me, Ajay Chopra, to share a delightful culinary journey with you. Let me take you back to the time when I first discovered the exquisite flavors of Paneer Kalimirch. Picture this: the rich aroma of spices, the creamy texture of paneer, and the tantalizing taste of black pepper - a symphony of flavors that dances on your taste buds.


It was during one of my culinary explorations that I stumbled upon this gem of a recipe. The blend of whole spices, the richness of ghee, and the subtle heat of green chilies intrigued me. As I delved deeper into the intricacies of the dish, I realized the importance of each ingredient in creating the perfect balance of flavors. And thus, my journey to master the art of Paneer Kalimirch began.




Recipe of Restaurant style Paneer kalimirch




  • 200 gms Paneer cubes
  • 2 pcs Onion
  • Water, as required
  • 2 inches Cinnamon
  • 5 pcs Bayleaf
  • 1 pc Mace
  • 6 pcs Green cardamom
  • 8-9 pcs Cloves
  • 12-15 pcs Black pepper
  • 1 tbsp Salt
  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 1 pc Black cardamom
  • 1 tbsp Shahi jeera
  • 1 tbsp Ginger-garlic-green chilli paste
  • 1 cup Curd
  • ¼ cup Cashew paste
  • ½ cup Milk
  • 1 tbsp Black pepper powder
  • ¼ cup Fresh cream
  • ½ tsp Kasoori methi powder
  • 1 tsp Sugar





  1. Heat a pan, add water, onion, cinnamon, bayleaf, mace, cloves, green cardamom, black pepper, cloves, salt, and boil until onions are translucent.

  2. Cool it down, remove the whole spices, and transfer it to a mixer jar. Blend into a fine paste, adding water as required.

  3. In another pan, heat oil, ghee, and whole spices. Add ginger-garlic-green chilli paste and sauté. Then add onion paste and cook until it releases oil.

  4. Add curd and cook until it releases oil. Then add cashew paste, milk, and cook until well combined. Adjust consistency with water and salt.

  5. Strain the mixture and heat another pan with oil. Add black pepper powder and let it crackle. Add the strained gravy and stir well.

  6. Finally, add cream, paneer cubes, kasoori methi powder, sugar, and cook for 2-3 minutes.

  7. Paneer Kalimirch is ready to serve.



We hope you've enjoyed preparing and savoring our restaurant-style Paneer Kalimirch. This dish is a testament to the richness and depth of Indian cuisine, offering a delightful blend of spices and a creamy finish that elevates any meal. Now that you've experienced this culinary masterpiece, we invite you to explore more of our recipes that promise to tantalize your taste buds. Don't miss the chance to check out our cooking courses and books, where you can learn to master the art of Indian cooking and create a wide array of flavorful dishes in your own kitchen.




About the Recipe


Paneer Kalimirch, also known as Paneer Akbari or Paneer Noor Jahani, is a classic North Indian dish that exudes royalty and sophistication. Originating from the royal kitchens of India, this dish features succulent cubes of paneer simmered in a rich, creamy gravy infused with the warmth of black pepper. The combination of ghee, whole spices, and aromatic herbs elevates the dish to a culinary masterpiece fit for kings and queens.



Cooking Tips


  • Use a combination of ghee and oil for richness without overpowering the dish.
  • Roast the ginger-garlic paste and green chilies until fragrant to enhance their flavors.
  • Strain the gravy for a silky smooth texture and refined consistency.



Pairing Guide


Paneer Kalimirch pairs wonderfully with a variety of Indian breads such as naan, tandoori roti, or parathas. For a complete meal, serve it with fragrant basmati rice and a side of cucumber raita. The creamy texture of the dish complements the softness of the bread and the coolness of the raita, creating a harmonious dining experience.




Frequently Asked Questions about Paneer Kalimirch


  1. Can I use store-bought paneer for this recipe?

    • Yes, store-bought paneer works well, but homemade paneer yields the best results.
  2. How spicy is Paneer Kalimirch?

    • The level of spiciness can be adjusted according to your preference by varying the amount of black pepper and green chilies used.
  3. Can I make Paneer Kalimirch ahead of time?

    • Yes, you can prepare the gravy in advance and add the paneer just before serving to retain its freshness.
  4. Is Paneer Kalimirch a healthy dish?

    • Paneer is a good source of protein and calcium, but the dish may be high in fat due to the use of ghee and cream. Enjoy it in moderation as part of a balanced diet.
  5. What can I substitute for black pepper in Paneer Kalimirch?

    • While black pepper is the star ingredient of this dish, you can use white pepper or crushed red pepper flakes as alternatives.
  6. Can I make Paneer Kalimirch without cream?

    • Yes, you can omit the cream for a lighter version of the dish, but it may lack the richness and creaminess of the traditional recipe.
  7. How do I prevent the paneer from becoming rubbery?

    • Avoid overcooking the paneer as it can become tough and rubbery. Cook it just until heated through.
  8. Can I freeze Paneer Kalimirch?

    • Yes, you can freeze the cooked dish in an airtight container for up to a month. Thaw and reheat before serving.
  9. What makes Paneer Kalimirch different from other paneer dishes?

    • The use of whole black pepper and cream distinguishes Paneer Kalimirch from other paneer dishes, giving it a unique flavor profile.
  10. Can I make Paneer Kalimirch vegan?

    • Yes, you can substitute paneer with tofu and use plant-based cream for a vegan version of the dish. Adjust the seasoning according to your taste preferences.