Black Pepper Paneer Curry
Prep time
Cook time
Total time
Serves: 3 servings
  • 8 cloves
  • 8 green cardamom
  • 1 tsp cinnamon powder
  • 4 tsp ginger chopped
  • 4 garlic cloves
  • 4 green chilies or as per taste
  • 2 medium size onions
  • Gravy:
  • 2 tsp oil
  • ½ cup thick yogurt
  • 2 tsp coriander powder
  • 1.5 tsp cumin powder
  • Salt to taste
  • ⅔ tsp black pepper crushed or as taste
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ cup heavy cream
  • 1 cup water
  • Pinch of sugar as per taste
  • 200 gms or 0.4 lbs paneer (Indian Cheese), chopped
  • 1 tbsp oil
  1. Add all the ingredients of SPICE PASTE into a high speed grinder and grind until fine. Keep aside.
  2. Heat a skillet with 1 tbsp oil and lay paneer pieces without overlapping and cook undisturbed for few minutes on medium- high heat until crispy. Flip and repeat. Once they are crispy and golden, transfer them to a paper towel lined plate and keep aside.
  3. Now heat a deep bottom skillet and add 2 tsp oil. Once warm, add the spice paste we grinded earlier and cook on medium-low heat until dry and the smell of raw spices is gone. Then add yogurt, coriander powder, cumin powder, salt, black pepper, turmeric,red chili powder, cream, water and crispy paneer pieces.Cover with a lid tightly and cook on low for 15-20 minutes. Remove the lid and continue cooking for few more minutes. Taste and adjust the spices if needed.
  4. Serve hot with fresh basmati rice and naan.
Recipe by Naive Cook Cooks at