• 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

Ingredient                                               Quantity

Cottage cheese                                        200 grams

Fresh mint                                                1 cup

Black pepper powder                                ½ tsp

peppercorn                                               1 tbsp

Oil                                                             2 tbsp

Cumin seed                                              ½ tsp

Small onion sliced                                     2 no

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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