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Creamy Pepper Paneer

Prep Time: 20 mins I Cooking Time: 1 hr. I Serve: 2 - 3



Creamy Pepper Paneer is paneer/cottage cheese in a rich cashew & cream gravy dominant with pepper flavour. Creamy and super delicious in taste where the marinated paneer has been shallow fried in the pan and then tossed in mild flavored gravy. The milk & fresh cream gives the gravy the sweetness which balances out the spice of black pepper. Moreover this paneer gravy recipe has no tomatoes and needs quick and simple preparation Simmering those same yogurt-roasted paneer slices in a creamy curry, however, is a dish any cheese lover can get behind. This goes well with parathas, chapatis or naan.


Ingredients :-

For Onion & Cashew nut Paste :-

7-8 Garlic Cloves (peeled)

1 inch Fresh Ginger (peeled)

2 Onion, med-size (roughly sliced)

7-8 Cashew Nuts


For Marinating :-

250 g. Paneer/Cottage Cheese (cut into 3 inch pieces)

¼ tsp. Salt

¼ tsp. Turmeric Powder

½ tsp. Black Pepper Powder

½ cup/100 g. Curd/Yogurt


For Pan frying :-

1 tbsp. Vegetable Oil


For Gravy :-

1 tbsp. Vegetable Oil

¼ tsp. Turmeric Powder

Salt to taste

½ tsp. Red Chili Powder

½ cup/120 ml. Fresh Cream

½ cup/120 ml. Milk (room temp.)


¼ tsp. Black Pepper Powder + freshly chopped coriander for garnishing (optional)


Method :-


For Wet Masala :-

To the blender jar add all the ingredients mentioned under the onion cashew nut paste list. Close the lid of the jar tightly and grind on high speed to make a smooth paste. Set aside for later use (covered)

In a medium size bowl add paneer + salt + turmeric powder + black pepper powder + curd/yogurt and mix gently. Cover it and set aside for 30 mins


For Pan frying :-

Heat 1 tbsp of veg oil in a non-stick pan. Add the marinated paneer pieces to the pan and shallow fry on low medium flame till light golden in color. Flip over to get golden colour on both sides. Once done dish out on a plate, cover it and set aside for later use

For Gravy :-

To the same pan add 1 more tbsp of veg oil. Next add onion & cashew nut paste to the pan and stir continuously for 7-8 mins on low-medium flame

Once the onion colour starts changing to light golden brown add turmeric powder + salt + red chili powder. Mix well and sauté for another 7-8 minutes on low medium flame until the oil starts separating from the masala

Lower down the flame and add the remaining marinade + cream + milk to the pan. Mix well until the masala gets completely homogenized with the milk and cream. Stir continuously to avoid burning at this stage

Cook for 1-2 mins on low flame and then add the shallow fried paneer/cottage cheese to the pan and mix gently. Add black pepper powder to the pan, cook for a minute and switch off the gas

Transfer to the serving bowl and garnish with freshly chopped coriander

Time to taste :)


Enjoy with chapati/laccha paratha/ garlic naan or any bread of your choice



Note : turn off the flame immediately after adding malai/fresh cream


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