Quick Paneer Kali Mirch
Quick Paneer Kali Mirch
Ingredients
For the Paneer Marinade
- 1 pound paneer, cubed into 1-inch pieces
- 1/4 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi, crushed between palms
- 1/2 teaspoon salt, or to taste
- 1 tablespoon milk, optional
For Cooking
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 green chilies, finely chopped, optional
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the cubed paneer, plain yogurt, ginger garlic paste, freshly ground black pepper, garam masala, crushed kasuri methi, and salt. If desired, add the optional milk for a creamier texture.
⏱️ 2 min
- 2
Mix all the ingredients thoroughly until the paneer cubes are well coated with the marinade. Ensure every piece is covered.
⏱️ 1 min
- 3
Let the marinated paneer rest at room temperature for 5 minutes. This allows the flavors to meld.
⏱️ 5 min
- 4
Heat vegetable oil in a large non-stick pan or skillet over medium heat. Once the oil is shimmering, add the cumin seeds and allow them to splutter, about 30 seconds.
⏱️ 1 min
- 5
If using, add the chopped green chilies to the pan and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the marinated paneer mixture to the pan. Scrape any remaining marinade from the bowl into the pan. Add 1/4 cup of water to the empty marinade bowl, swirl it around to collect any remaining marinade, and then add this water to the pan.
⏱️ 1 min
- 7
Cook the mixture for about 5 minutes, stirring occasionally, until the paneer is heated through and the sauce has thickened slightly. Do not overcook the paneer, as it can become rubbery.
⏱️ 5 min
- 8
Remove from heat and serve hot with chapathi, naan, or rice.
Kitchen Tools
Nutrition Facts (per serving)
Quick Paneer Kali Mirch
For the Paneer Marinade
- 1 pound paneer, cubed into 1-inch pieces
- 1/4 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi, crushed between palms
- 1/2 teaspoon salt, or to taste
- 1 tablespoon milk, optional
For Cooking
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 green chilies, finely chopped, optional
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the cubed paneer, plain yogurt, ginger garlic paste, freshly ground black pepper, garam masala, crushed kasuri methi, and salt. If desired, add the optional milk for a creamier texture.
⏱️ 2 min - 2
Mix all the ingredients thoroughly until the paneer cubes are well coated with the marinade. Ensure every piece is covered.
⏱️ 1 min - 3
Let the marinated paneer rest at room temperature for 5 minutes. This allows the flavors to meld.
⏱️ 5 min - 4
Heat vegetable oil in a large non-stick pan or skillet over medium heat. Once the oil is shimmering, add the cumin seeds and allow them to splutter, about 30 seconds.
⏱️ 1 min - 5
If using, add the chopped green chilies to the pan and sauté for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the marinated paneer mixture to the pan. Scrape any remaining marinade from the bowl into the pan. Add 1/4 cup of water to the empty marinade bowl, swirl it around to collect any remaining marinade, and then add this water to the pan.
⏱️ 1 min - 7
Cook the mixture for about 5 minutes, stirring occasionally, until the paneer is heated through and the sauce has thickened slightly. Do not overcook the paneer, as it can become rubbery.
⏱️ 5 min - 8
Remove from heat and serve hot with chapathi, naan, or rice.