How to make Paneer Kalimirch-SK Khazana -

You just will not stop at one helping – it is so tempting

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Black peppercorns (काली मिर्च)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Paneer Kalimirch-SK Khazana checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like Potato Cheese Balls In Spinach Gravy Beans Paruppu Usli Jeera Aloo Paneer Babycorn Balchao

Paneer Kalimirch-SK Khazana

Paneer Kalimirch-SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Paneer Kalimirch-SK Khazana Recipe

  • Cottage cheese (paneer) cut into cubes 250 grams

  • Black peppercorns 20-24

  • Black peppercorns crushed to sprinkle

  • Oil 1 tablespoon

  • Cloves 4

  • Cinnamon 1 inch

  • Green cardamoms 2

  • Garlic finely chopped 1/2 tablespoon

  • Medium white onion finely chopped 1

  • Cashewnuts 14-16

  • Ghee 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Bay leaf 1

  • Milk 1/2 cup

  • Yogurt 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Fresh cream 1 tablespo for drizzling

  • Salt to taste

  • Fresh coriander sprig for garnish


Step 1

Heat oil in a non-stick pan. Add peppercorns, cloves, cinnamon, cardamoms and garlic, mix and sauté for a minute. Add onion, mix and sauté till it turns translucent.

Step 2

Discard cinnamon and transfer mixture in a blender jar. Add cashewnuts and some water and blend to a smooth paste.

Step 3

Heat ghee in a non-stick pan. Add cumin seeds and sauté till seeds change colour. Add bay leaf and prepared paste, mix and bring to a boil.

Step 4

Add milk, mix and simmer for 1-2 minutes. Add yogurt and mix well.

Step 5

Add garam masala powder and mix. Add cream, mix well and simmer for a minute.

Step 6

Discard bay leaf, add salt and cottage cheese cubes, mix lightly and cook for 2-3 minutes.

Step 7

Sprinkle some crushed peppercorns, drizzle some cream, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.