This is an absolutely delicious Curry made with Paneer and black pepper. This dish is prepared by cooking on “dum” or simmered in its own juices!

DUM is an Urdu word. This is a slow-cooking method dating back to early sixteenth century introduced by Mughals when they came to India.Traditionally “DUM” means that the dish is cooked in an earthen pot and the lid is sealed with dough and it is cooked over slow fire. The sealing leads to building of pressure in the pot which not only aids in cooking but also helps the dish retain the flavour

The flavourful ingredients are the key to the amazing taste of Dum Paneer Kalimirch. You need to use freshly crushed peppercorns for this curry for the right taste and flavor. This curry goes with any Pulao,Biryani,Roomali Roti or Naan, easy way to impress your family and friends

*You can substitute Paneer with Tofu in the gravy. I have used low fat cream in the dish, you can skip it if required

**It is essential to add freshly crushed peppercorns for the curry.I have used both oil and ghee in the curry, you can do the same or use only oil or ghee for the dish. For additional tangy taste, add 1 tbsp lemon juice to the curry at the end

Since I have embedded video here, I have skipped step by step pics. Do watch the video for better clarity in preparation

Do share your experience in the comments section once you have prepared the dish

Dum Paneer Kali Mirch

Preparation time: 40 mins Cooking time: 15 mins Total time: 55 mins

Servings: 4


  • 200g Cubed Paneer (Cottage Cheese)
  • 1/2 cup thick curd
  • Salt to taste

For Ground Spice

  • 1-2 black cardamom
  • 2-3 green cardamom
  • 1-2 strand mace
  • 1 inch cinnamon stick
  • 3-4 cloves
  • 1 tsp Shahi jeera (Caraway seeds)

For Gravy

  • 2 tbsp oil
  • 2 tbsp ghee (clarified butter)
  • 1 big onion thinly sliced
  • 9-10 cashews
  • 1 tsp chopped green chilies
  • 1 tbsp Ginger-garlic paste
  • 1 teaspoon freshly crushed black peppercorns
  • 1-2 bay leaves
  • 1 tsp Shahi jeera (Caraway seeds)
  • 2 tbsp chopped mint + coriander leaves (cilantro)
  • 2 tbsp low fat cream
  • 1/4 teaspoon Kewra essence (optional)
  • 1 cup water
  • 5-6 peppercorns
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder

Steps to prepare

  • Dry roast all the spices mentioned under ground spice section until aromatic
  • Allow the spices to cool completely.
  • Transfer this mixture to grinder. Ground spices to coarse powder. Keep it aside
  • Whisk curd in a bowl
  • Add ground spice and salt to curd. Mix well
  • Now add cubed paneer and marinate well with the curd mix
  • Rest Paneer on the counter for 30 minutes
  • Heat oil in a pan
  • Add in sliced onions. Saute onions until it starts to caramelize
  • Add ginger garlic paste, green chilies and cashews. Saute until raw aroma disappears
  • Now cool this mixture completely
  • Add onion mixture and 1/4 cup water to grinder, grind to smooth paste and keep it aside
  • In the same pan, heat ghee
  • Add in bay leaves, peppercorns and caraway seeds.
  • Saute until seeds splutter and aromatic
  • Add in prepared onion paste and mix well
  • Saute until mixture starts leaving sides of the pan and release oil
  • Add 1/2 cup water to the grinder in which onion paste was ground. Swirl and rotate well so that any paste sticking to the bottom is released.
  • Now add this water to the pan and mix well
  • Add in freshly crushed pepper and mix. Saute for 1 min
  • Add in all the spice powders and salt. mix well
  • Saute mixture for 30 sec
  • Add in marinated paneer and mix well such that paneer is well coated with spices
  • Add 1/4 cup water and mix well
  • Now you can use foil or dough to seal the pan, this is the dum effect wherein curry will now cook in its juices. If using foil, cover the pan with foil and then place lid on the top OR cover the pan with the lid and then seal with the dough, you can check video for better clarity
  • Now simmer and cook over low heat for 15 minutes
  • Remove the sealed dough and the lid
  • Add cream, kewra essence and chopped mint , coriander leaves. Mix well
  • Garnish with little crushed pepper and chopped coriander leaves
  • Serve hot with Pulao (pilaf), naan or roti (flatbreads)
Dum Paneer Kali Mirch
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

2 replies on “Dum Paneer Kali Mirch/Black Pepper Cottage Cheese Gravy

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