• Prep Time 15-20 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Medium

Recipe Description

Restaurant style Cottage Mint Black Pepper curry (Paneer Pudina Kali Mirch), a yummy and delicious, mouthwatering dish


  • Cottage cheese – 200 grams
  • Fresh mint – 1 cup
  • Black pepper powder –  ½ tsp
  • peppercorn – 1tbsp
  • Oil – 2 tbsp
  • Cumin seed – ½ tsp
  • Small onion sliced -2no
  • Ginger garlic paste – 1 tbsp
  • Green chilli chopped – 3-4
  • Cashew nut – 8-10
  • Yogurt – ¼ cup
  • Red chilli powder – ½  tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Garam masala powder – 1 tsp
  • Dried mango powder – 1/2 tsp
  • Spinach – 1 Small bunch
  • Fresh coriander – 1 /2 cup
  • Salt – To taste
  • Cream – 2 tbsp


  1. Heat oil in a non stick kadai; add cumin seeds and sauté till light brown.
  2. Add onions and sauté until translucent. Add ginger-garlic paste, , cashew nut and sauté for a minute. Then add green chilies, peppercorn, red chillies, turmeric powder, coriander powder, garam masala powder, amchur powder and sauté for a mint.
  3. Add spinach and sauté for a mint, Add in the coriander leaves and mint leaves and cook until the leaves are cooked. Add in the yogurt and sauté. Remove it from the flame and blend it into a smooth paste.
  4. Pour the mixture back in the pan and simmer. Add salt and pepper powder to taste
  5. Cut paneer into 1 inch cubes and add to the gravy and cook for 5 mints on a medium heat.. Add fresh cream and simmer for some more time.
  6. Transfer into a serving bowl, top it up with cream, garnish it with coriander and mint leaves and serve hot.



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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