From the Kitchen

Creamy Black Pepper Paneer

Pepper-crusted paneer triangles in a silky, mild gravy. The creaminess comes from cabbage, onion, and cashews — no cream needed.

35Minutes
4–5Servings
1Pan

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Creamy texture tip — if you don't have a high-speed blender, soak the cashews in hot water for a little while before blending. That's what makes the gravy silky instead of grainy.

Ingredients

For the paneer

  • Paneer, cut into triangles 450 g
  • Black pepper, freshly pounded (coarse) 1 tbsp
  • Kasuri methi (dried fenugreek leaves) 1 tsp
  • Salt 1 tsp
  • Ghee 1 tbsp
  • Hot water, for soaking paneer as needed

For the gravy

  • Cabbage, roughly chopped 250 g
  • Onion, roughly chopped 250 g
  • Cashews 15
  • Garlic 5 cloves
  • Ghee a few drops
  • Cumin seeds 1/2 tbsp
  • Whole milk 1/2 cup
  • Kasuri methi (optional) 1 tsp
  • Salt to taste
  • Fresh water, for blending as needed
  • Hot water, to adjust consistency as needed
  • Black pepper, to garnish to taste

Method

The paneer

  1. Cut and soak the paneer — cut 450 g paneer into triangles. Soak in hot water for 5 minutes, then drain thoroughly.
  2. Season — crush the kasuri methi between your palms as you add it — this wakes up the flavor. Add salt and the coarsely pounded black pepper, and toss until every piece of paneer is well coated.
  3. Sear — heat 1 tbsp ghee in a pan and cook the paneer on both sides. Paneer has its own fat, so it doesn't need much — the ghee is mostly for a glossy finish, and a little fat keeps the paneer from going hard. Set aside and keep the pan.

The gravy

  1. Boil the veggies — boil the cabbage and onion until soft, then drain.
  2. Blend — blend the boiled veggies with the cashews, garlic, and a little fresh water until completely smooth.
  3. Temper the cumin — in the same pan you seared the paneer in, heat a few drops of ghee and add the cumin seeds. Let them sizzle.
  4. Cook the paste — add the blended paste and cook for 5 minutes on medium heat, stirring in between so it doesn't burn. If it splatters, cover the pan.
  5. Finish the gravy — stir in the milk, kasuri methi (optional), and salt to taste. Add hot water if needed to get the consistency you like.
  6. Serve — place the seared paneer in a serving bowl and pour the hot gravy over it. Garnish with more freshly pounded black pepper and serve with roti or rice.

Notes & Swaps