Dum Paneer Kali Mirch

Dum paneer kali mirch is a Hyderabadi preparation of paneer cubes cooked in aromatic gravy with black pepper and multiple flavorful condiments(masalas).

In Hyderabadi cuisine word “Dum” refers to process of slow and pressured cooking in a sealed vessel. Dum Paneer Kali Mirch is a delicious, aromatic Paneer recipe prepared in creamy curry with black peppers.

Aditionally Dum Paneer Kali Mirch makes a good option for any party be it dinner or lunch. This recipe goes well with rice  and Indian breads as well.


1 tsp ghee(clarified butter)/ edible oil

4 cloves(long)

4-5 black pepper( kali mirch)

3-4 green cardamom( hari elaichi)

½ tsp cumin (jeera)

1” piece of cinnamon( Dalchini)

2 onion (fried till brown and blended with 2 tbsp water to make paste)

1 tbsp ginger garlic paste

½ tsp Green chilli paste

3 tbsp Yoghurt( Dahi)

2 tbsp cream

1 tsp coriander powder( dhaniya)

1 tsp pepper powder

½ tsp degi mirch

1/2 tsp cumin( jeera) powder

¼ tsp garam masala

1 tsp salt( according to taste)

¼ tsp turmeric(haldi) powder – optional

250 gms Paneer(cottage cheese)

Fresh mint and coriander leaves for garnish

How to make Dum Paneer Kali Mirch

  • Firstly Heat ghee/oil in a pan and add cloves, pepper, cardamom, cinnamon and cumin till fragrant.this will take around 30 to 40 seconds on medium flame
  • Add onion paste and cook well.
  • Then Add ginger, garlic and green chilli paste
  • Stir and cook for another 40 seconds.
  • Now add dahi and cook well.
  • Add salt, coriander powder, cumin powder, pepper powder, deghi mirch and haldi, stir well on medium flame.
  • Next Cook this gravy for 5-7 minutes on low flame.
  • Cut cottage cheese into small cubes and add to the gravy.
  • Add cream and ½ cup of water.
  • Then Seal the pan with foil and put a lid on top.
  • Let it simmer for 15 minutes.
  • Consistency of gravy can be regulated accordingly.
  • Finally Garnish with coriander and mint leaves and serve with steamed rice, jeera rice or chapatti.

Recipe Notes

  • Addition of haldi(turmeric) is optional.
  • Moreover use ghee for sauteing for more flavour and taste.
  • Cream can be excluded to make it low fat.
  • However use of cream and cashews balance the spiciness of black peppers.