Black Pepper Paneer Recipe – Authentic Indian Gravy with Cream

Last Updated on 2 months by Neha Deshmukh

Black Pepper Paneer Recipe – Authentic Indian Gravy with Cream

Introduction

Oh, paneer. It’s just…comfort on a plate, isn’t it? And when you pair it with the bold, warming spice of black pepper? Magic. I first stumbled upon this Black Pepper Paneer recipe years ago, searching for something a little different from the usual butter chicken or palak paneer. It quickly became a favourite – the creamy, peppery gravy is seriously addictive! It’s a little bit special, a little bit sophisticated, but surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Black Pepper Paneer isn’t your everyday Indian curry. It’s a beautiful balance of heat and creaminess, with a depth of flavour that comes from blooming the spices just right. It’s perfect for a weeknight dinner when you want something a little fancy, or for a special occasion when you want to impress. Plus, it comes together in under an hour!

Ingredients

Here’s what you’ll need to create this flavourful dish:

• 150 gms paneer, cubed
• 1 tbsp coarsely ground black pepper
• 12 whole black peppercorns
• 2 medium onions (sliced)
• 0.5 inch cinnamon stick
• 2 cloves
• 2 bay leaves
• 1 tsp cumin seeds
• 0.5 cup thick curd (plain yogurt)
• 1 tbsp cream
• 2 tbsp salted butter
• 1 tsp garam masala powder
• 1 tsp coriander powder
• 0.5 tsp roasted cumin powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Paneer Selection & Quality: Fresh paneer is best! If you can get your hands on homemade, even better. It should be soft and slightly spongy.
• Black Pepper Varieties & Freshness: Freshly cracked black pepper is key here. The aroma and flavour are so much more vibrant. I prefer Tellicherry peppercorns, but any good quality black peppercorns will work.
• Butter vs. Oil – Impact on Flavor: Butter adds a richness and depth that oil just can’t match in this recipe. Don’t skimp!
• The Role of Cream & Alternatives: The cream adds a lovely luxuriousness. If you’re watching your calories, you can reduce the amount or use a little cashew cream instead.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat 1 tbsp butter in a non-stick pan. Add the cumin seeds and sauté until they become fragrant – you’ll know they’re ready when they start to sizzle and pop.
2. Add the cinnamon stick, cloves, bay leaves, and 6 peppercorns. Sauté for about 30 seconds, until the aroma fills your kitchen. Then, add the sliced onions and cook until they turn a beautiful golden brown. Patience is key here – don’t rush this step!
3. Once the onions are nicely browned, remove the pan from the heat and let the mixture cool slightly. Then, transfer it to a blender and blend into a smooth paste with 1 tbsp of water.
4. Heat the remaining butter in the same pan. Add the remaining 6 peppercorns and the ground paste. Cook on low heat until fragrant – this usually takes a few minutes. If it starts to stick, add a splash of water.
5. Now for the creamy goodness! Mix in the curd, coriander powder, roasted cumin powder, ½ tbsp pepper powder, and salt. Stir well for about 5 minutes, until everything is nicely combined.
6. Gently add the paneer cubes and the remaining pepper powder. Simmer for another 5-7 minutes, or until the gravy thickens and coats the paneer.
7. Finally, stir in the cream and garam masala powder. Adjust the consistency with a little water if needed. Give it one final stir and serve hot with phulkas (Indian flatbread) or rice.

Expert Tips

A few little secrets to make this recipe truly shine:

• Achieving the Perfect Gravy Consistency: The gravy should be thick enough to coat the paneer, but not so thick that it’s gloopy. Add water a tablespoon at a time until you reach your desired consistency.
• Blooming Spices for Maximum Flavor: Sautéing the whole spices in butter releases their essential oils, creating a much more complex and aromatic flavour.
• Preventing Paneer from Becoming Rubbery: Don’t overcook the paneer! It’s already soft, so just gently simmer it in the gravy until it’s heated through.
• Adjusting Spice Levels to Your Preference: Feel free to adjust the amount of black pepper to your liking. If you like it really spicy, add a little chili powder too!

Variations

Let’s get creative!

• Vegan Black Pepper Paneer: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. Use a plant-based yogurt and cream alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce the black pepper for a milder flavour, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This dish is lovely served during festivals like Diwali or Eid. It’s a bit different from the usual fare and always a hit!

Serving Suggestions

This Black Pepper Paneer is fantastic with:

• Phulkas or rotis (Indian flatbreads)
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of paneer works best for this recipe? Fresh, soft paneer is ideal. Avoid using pre-shredded paneer, as it tends to be dry.
• Can I make the black pepper paste ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to 2 days.
• How can I adjust the heat level of this dish? Reduce or increase the amount of black pepper, or add a pinch of chili powder.
• What is the best way to serve Black Pepper Paneer? With warm phulkas or rice, and a side of raita to cool things down!
• Can this recipe be made without cream? What can I substitute? Yes, you can omit the cream or substitute it with cashew cream or a dollop of plain yogurt.