Paneer Kali Mirch is a creamy and delicious paneer curry, imbued with freshly ground peppercorns to give this dish it’s characteristic and unique peppery flavor!
Bored of the regular makhani ‘s, shahi panee r, tikka masala, Matar paneer , palak paneer and the likes? Or are you looking for some easy paneer recipes for dinner ? Then try this spicy and delicious Paneer Kali Mirch , a vegetarian variant to its non-veg counterpart Murgh (Chicken) Kali Mirch .
This black pepper paneer , a simple paneer dish is a good change from the otherwise sweet, tangy and mildly spiced onion tomato based curries.
Kali Mirch stands for peppercorns in Hindi. So as the name says, this dish has a lot of pepper to spice it up. The curry base consists of caramelized brown onion paste along with yogurt, few spices and of course- freshly ground peppercorns and is finished off with some cream.
To get the real deal peppery flavor, please do use freshly ground peppercorns, the ready-made stuff is just not cut out for this dish!
I came across this recipe from here when I was just browsing the web and immediately tried it out as I had everything. I tweaked it a little to adapt it to our taste buds. The recipe is actually for Dum Paneer kali mirch , I’ve skipped the whole dum process (cooking under vacuum), and made a regular curry which turned out quite well, if I may say so!
- HOW TO MAKE PANEER KALI MIRCH?
- STEP BY STEP INSTRUCTIONS TO MAKE PANEER KALI MIRCH
- HOW TO MAKE PANEER KALI MIRCH AT HOME?
- Paneer Kali Mirch (Indian Cottage Cheese Simmered In A Peppery Curry)
HOW TO MAKE PANEER KALI MIRCH?
This paneer kali mirch recipe is really quick and easy to prepare. The only time-consuming part in this dish is the browning of onions, also known as birista , if you have them made already, then this dish hardly takes about 10 minutes. Not a lot of sautéing is required here as compared to the usual Punjabi onion-tomato curries.
If you are making it from scratch, saute onions until light brown, then make a paste along with some cashew nuts. I’ve added cashew nuts to add some creaminess and richness to the gravy in order to compensate for the cream which I skipped.
Then saute some whole spices, ginger garlic paste, and the brown onion paste. Cook it for a little while, then add yogurt, basic spices like coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt. Finally, add some water to adjust the consistency of the gravy, add the paneer cheese. Finish off with a dash of garam masala and some cream.
I used half and half instead, so this dish is kind of semi-rich, which is perfect to be enjoyed as a regular weeknight meal or use cream for a richer taste if you plan on making it for a party.
If you are on the lookout for some delicious, easy and good paneer recipes , yet something that is different from the popular ones you must try this Paneer Kali Mirch . We enjoyed it with some jeera rice. It would pair well with any flatbread too.
STEP BY STEP INSTRUCTIONS TO MAKE PANEER KALI MIRCH
1.Blend golden brown fried onions along with soaked and drained cashew nuts with water to make a smooth paste.
2.Heat oil in a heavy bottomed pan/kadai and add the cloves, cardamoms, and cinnamon, sauté until it is fragrant.
3.Add ginger-garlic paste, sauté until aromatic.
4.Now add onion paste and cook well until it oozes oil.
5.Take the pan off the heat, let it cool down a bit for a minute, then add yogurt / dahi, Mix well and return the pan to medium-low heat.
6.Cook well till oil separates.
7.Then add coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt, sauté the spices well.
8.Add 1 cup water, bring to a boil. Adjust as per desired consistency.
9.Add paneer pieces, mix well.
10.Sprinkle garam masala powder, mix well, cover the pan and simmer for 3-5 minutes.
11.Finally add the cream or half and half, mix well, simmer for another minute. Check for salt and adjust if required. Garnish with cilantro and mint leaves.
NOTE
1.To make the brown onions for this recipe- take 375 grams of onions (about 4 medium onions), slice thinly. You may brown them by deep frying in batches or shallow fry in 2-3 tablespoon oil until they turn golden brown. Do not brown the onions too much, as they will make the entire dish bitter. Remove them when they turn golden brown, since they will continue to cook in the residual heat. Transfer to a plate lined with an absorbent napkin and spread it out. Let it cool then transfer to a blender and proceed with the recipe.
HOW TO MAKE PANEER KALI MIRCH AT HOME?
Paneer Kali Mirch (Indian Cottage Cheese Simmered In A Peppery Curry)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 225 grams paneer (Indian cottage cheese), cut into desired size cubes
- Whole garam masala (4 cloves, 4 green cardamoms, 1-inch piece cinnamon)
- 1.5 cup / 40 grams of golden brown fried onions
- 5-6 cashew nuts, soaked in warm water for 10 minutes
- 1 tsp ginger garlic paste
- 3 tbsp dahi / yogurt
- 1 tsp dhaniya /coriander powder
- 1 tsp freshly cracked peppercorns
- 3/4 tsp cumin powder
- 1 tsp salt or to taste
- Pinch of sugar, optional
- 1/3 cup half and half or heavy cream
- 1/4 tsp red chilli powder / cayenne pepper
- 1/2 tsp garam masala
- 3 tbsp oil / ghee
- Coriander leaves, to garnish
- Fresh mint leaves, to garnish
Instructions
- Blend golden brown fried onions along with soaked and drained cashew nuts with water to make a smooth paste.
- Heat oil in a heavy bottomed pan/kadai and add the cloves, cardamoms, and cinnamon, sauté until it is fragrant.
- Add ginger-garlic paste, sauté until aromatic.
- Now add onion paste and cook well until it oozes oil.
- Take the pan off the heat, let it cool down a bit for a minute, then add yogurt / dahi, Mix well and return the pan to medium-low heat.
- Cook well till oil separates.
- Then add coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt, sauté the spices well.
- Add 1 cup water, bring to a boil. Adjust as per desired consistency.
- Add paneer pieces, mix well.
- Sprinkle garam masala powder, mix well, cover the pan and simmer for 3-5 minutes.
- Finally, add the cream or half and half, mix well, simmer for another minute. Check for salt and adjust if required. Garnish with cilantro and mint leaves.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Paneer Kali Mirch (Indian Cottage Cheese Simmered In A Peppery Curry)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 225 grams paneer (Indian cottage cheese), cut into desired size cubes
- Whole garam masala (4 cloves, 4 green cardamoms, 1-inch piece cinnamon)
- 1.5 cup / 40 grams of golden brown fried onions
- 5-6 cashew nuts, soaked in warm water for 10 minutes
- 1 tsp ginger garlic paste
- 3 tbsp dahi / yogurt
- 1 tsp dhaniya /coriander powder
- 1 tsp freshly cracked peppercorns
- 3/4 tsp cumin powder
- 1 tsp salt or to taste
- Pinch of sugar, optional
- 1/3 cup half and half or heavy cream
- 1/4 tsp red chilli powder / cayenne pepper
- 1/2 tsp garam masala
- 3 tbsp oil / ghee
- Coriander leaves, to garnish
- Fresh mint leaves, to garnish
Instructions
- Blend golden brown fried onions along with soaked and drained cashew nuts with water to make a smooth paste.
- Heat oil in a heavy bottomed pan/kadai and add the cloves, cardamoms, and cinnamon, sauté until it is fragrant.
- Add ginger-garlic paste, sauté until aromatic.
- Now add onion paste and cook well until it oozes oil.
- Take the pan off the heat, let it cool down a bit for a minute, then add yogurt / dahi, Mix well and return the pan to medium-low heat.
- Cook well till oil separates.
- Then add coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt, sauté the spices well.
- Add 1 cup water, bring to a boil. Adjust as per desired consistency.
- Add paneer pieces, mix well.
- Sprinkle garam masala powder, mix well, cover the pan and simmer for 3-5 minutes.
- Finally, add the cream or half and half, mix well, simmer for another minute. Check for salt and adjust if required. Garnish with cilantro and mint leaves.
Notes
This Keema Samosa |Turkey Samosa | Air Fryer Samosa is a delicious meat version of the popular North Indian Potato samosas. A crispy and flaky crust, filled with spiced turkey mince and air-fried! A healthier alternative to the deep-fried samosa to satisfy your craving for this moreish snack!
A samosa is a crispy and flaky triangular pastry stuffed with a delicious filling. The samosa stuffing or samosa filling can be anything, the most common being potato, and peas filling, or paneer filling, or a meat version using ground meat.
I don’t think the samosa needs any introduction. This North Indian Punjabi appetizer is popular all over the globe and I’m sure you have eaten it at some point in your life. I’ve been enjoying these for as long as I can remember. Those piping hot samosas just drained from the hot oil at the local ‘ halwai ’ (sweet mart) I could barely ever wait to just get a bite of those.
Today, I’m sharing this Keema Samosa | Turkey Samosa | Air Fryer Samosa with you guys. This keema samosa makes for a delicious, Indian meat version of samosas. And, since they are made in the air fryer, they are partly guilt-free.
I won’t say they are healthy since I’ve used all purpose flour in the dough. Also, the dough does need a good amount of ghee. BUT, these use minimal oil to air fry, making this keema samosa a much healthier alternative to its deep-fried version.
Plus look at how flaky they are, they were super crisp too! I’ve been experimenting to make these samosas ever since I got my air fryer, and I’m glad to finally share a recipe my family loves. You will not miss the traditional deep-fried ones, and you can enjoy these samosas more often. Use any filling of your choice.
- TIPS AND TRICKS FOR THE PERFECT SAMOSA
- WHAT TO EAT WITH SAMOSAS?
- YOU MAY ALSO ENJOY THIS AIR FRYER RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE KEEMA SAMOSA
- HOW TO MAKE KEEMA SAMOSA?
- Keema Samosa | Turkey Samosa | Air Fryer Samosa
TIPS AND TRICKS FOR THE PERFECT SAMOSA
- A ratio of 1:6:: fat: flour by volume yields an ideal flaky, crispy crust for samosas with minimal air pockets. Use hot melted ghee for better results.
- The dough for samosa pastry differs from shortcrust pastry in terms kneading. The dough for pie crust is not kneaded as we do not want to activate gluten formation which will make it chewy. Instead, it is just brought together until it forms a dough, chilled, and rolled out. For samosa, you need to knead the dough to partially activate the gluten. The reason for doing this – the dough needs some strength to hold the filling and withstand the deep frying process without any of the contents seeping in the oil. So, you need to have a stiff and elastic dough.
- Make sure your stuffing mix is cool before you proceed with the stuffing.
- As you start stuffing and folding the samosa, keep the rest covered with a clean, damp kitchen napkin in order to avoid it from drying out and forming a layer of skin.
- If deep frying in oil -To avoid too many blisters on the samosa, it is important to fry them at the right temperature. You start by sliding the samosas in oil that has been heating on low heat, then increase the heat to medium-low and fry until golden brown from both sides. To test for the temperature of the oil- slide in a small piece of dough, it should sink and rise slowly towards the surface. If it rises too quickly, the oil is too hot. Anything that is fried in cold oil does absorb a lot of oil, but that is the right technique to fry samosas. I’ve seen the local halwai back home in India fry these samosas in their big wok, and it definitely requires some patience and time to fry these.
WHAT TO EAT WITH SAMOSAS?
Like most Indian snacks, I love to dunk my samosa too in hot and sweet ketchup, mint chutney or sweet date and tamarind chutney . What about you?
Below is a detailed recipe with pictures to make keema samosa from scratch at home, which includes a recipe for a super easy samosa pastry. Do not be overwhelmed, do give these ‘khasta’ samosas a try, you will only get more and more confident the more you make them.
Plus they are way more economical when they are made at home. You can totally customize it as you’d like. If you are a vegetarian, you can use potato, paneer or any veg filling. If you are looking for a meat version, then do try these Turkey samosas | keema samosa prepared with delicious turkey keema filling. You won’t be disappointed 🙂
I have a delicious Punjabi aloo samosa recipe for my vegetarian readers. Will definitely be posting that in a couple of days, so stay tuned!
YOU MAY ALSO ENJOY THIS AIR FRYER RECIPES
- Indian bread potato rolls
- Baked sabudana vada (refer air frying instructions in notes)
STEP BY STEP INSTRUCTIONS TO MAKE KEEMA SAMOSA
FOR THE SAMOSA PASTRY
1.In a mixing bowl sift flour, baking powder, add ajwain seeds along with salt.
2.Mix well and add hot ghee/oil. Mix with a spatula or wooden spoon. Then rub the ghee into the flour with your fingers until it resembles breadcrumbs.
3.When you hold the dough with your fist, it should clump together. Refer pic. If not, continue to rub the ghee into the flour.
4.Add water in increments to knead a firm and stiff dough. Do not over knead.
5.Cover the dough with a clean damp kitchen napkin, set aside for 30 minutes.
FOR THE MINCED TURKEY FILLING
1.Heat oil in a heavy bottomed pot/pan. Add cumin seeds.
2.When it splutters, add chopped onion, sauté until it turns golden brown.
3.Add ginger garlic paste, sauté until fragrant. You can also add some chopped green chillies at this point.
4.Add tomato puree and mix well for a minute.
5.Add Kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder, pepper powder, and salt. Mix well. Cook until the masala leaves oil from the sides of the pan.
6.Add the minced turkey, mix well and cook until browned. Cover and cook over medium heat for 5 minutes.
7.Add green peas, mix, cover and cook for another 2-3 minutes.
8.Finally, add garam masala, chopped cilantro, and mint leaves, mix well, check for seasoning and adjust accordingly. Simmer another minute. Switch off the heat and let it cool completely. Make sure the mixture does not have too much moisture, cook off extra moisture by heating for some more time.
ROLLING, STUFFING, AND SHAPING THE SAMOSAS
1.Make 10 equal lemon size balls for medium-sized samosas.
2.Take a ball and roll it out to a thickness of 1/8 inch and approx 6 inches in diameter, not too thick, nor too thin.
3.Divide into a semi-circle by cutting into half with a knife or a pizza cutter.
4.Take one semi circle, bring one straight edge towards the center.
5.Brush the straight edge with water. Bring the other straight edge toward the center. Overlap over the other end to form a cone, press the tip and the edges lightly to seal.
6.Place the cone between your thumb and fingers. Stuff the cone with minced turkey filling.
7.Brush the inner edges of the cone with water.
8.Pinch the edges to seal the samosa. You can also use a fork to seal the edges like I did. I like the pretty pattern it creates. Prepare the remaining samosas in a similar manner, cover the prepared samosas with a damp napkin to prevent them from drying out as you prepare the other samosas. When you have prepared about 4 samosas, preheat the air fryer to 400 degrees F for 2 minutes.
BAKING THE KEEMA SAMOSAS
1.Brush the prepared samosas with oil.
2.Place about 6 samosas in the air fryer basket. Bake for 18-20 minutes until golden brown. Check after 15 minutes. Brush with more oil in between if required. I did not brush with more oil. While these samosas are baking, prepare the remaining samosas and cover with a damp kitchen napkin. Serve hot with cilantro-mint chutney/ sweet and tangy date-tamarind chutney or ketchup.
HOW TO MAKE KEEMA SAMOSA?
Keema Samosa | Turkey Samosa | Air Fryer Samosa
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the samosa pastry
- 2 cups all-purpose flour (maida)
- 1/3 cup hot melted ghee
- 1.5 tsp ajwain (carom seeds)
- 1/4 tsp baking powder
- Salt, to taste
- 1/2 cup plus few tbsps water, or as required for kneading
For the keema (minced turkey stuffing)
- 1 lb / approx 500 grams ground Turkey, or any other minced meat of your choice
- 1/2 tsp cumin seeds
- 1 cup finely chopped onion
- 1 tbsp ginger-garlic paste
- 1 cup tomato puree
- 1/2 tsp Kashmiri red chilli powder
- 1.5 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala
- 1/2 cup frozen green peas
- 2 tbsp finely chopped cilantro
- 2 tbsp finely chopped mint leaves or 1 tsp dried mint powder
- 3-4 tbsp oil
Other ingredients
- Oil/oil spray as required for brushing the samosas
Instructions
For the samosa pastry
- In a mixing bowl sift flour, baking powder, add ajwain seeds along with salt.
- Mix well and add hot ghee/oil. Mix with a spatula or wooden spoon. Then rub the ghee into the flour with your fingers until it resembles breadcrumbs.
- When you hold the dough with your fist, it should clump together. Refer pic. If not, continue to rub the ghee into the flour.
- Add water in increments to knead a firm and stiff dough. Do not over knead.
- Cover the dough with a clean damp kitchen napkin, set aside for 30 minutes.
For the minced turkey filling
- Heat oil in a heavy bottomed pot/pan. Add cumin seeds.
- When it splutters, add chopped onion, sauté until it turns golden brown.
- Add ginger garlic paste, sauté until fragrant. You can also add some chopped green chillies at this point.
- Add tomato puree and mix well for a minute .
- Add Kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder, pepper powder, and salt. Mix well. Cook until the masala leaves oil from the sides of the pan.
- Add the minced turkey, mix well and cook until browned. Cover and cook over medium heat for 5 minutes.
- Add green peas, mix, cover and cook for another 2-3 minutes.
- Finally, add garam masala, chopped cilantro, and mint leaves, mix well, check for seasoning and adjust accordingly. Simmer another minute. Switch off the heat and let it cool completely. Make sure the mixture does not have too much moisture, cook off extra moisture by heating for some more time.
Rolling, stuffing, and shaping the samosas
- Make 10 equal lemon size balls for medium-sized samosas.
- Take a ball and roll it out to a thickness of 1/8 inch and approx 6 inches in diameter, not too thick, nor too thin.
- Divide into a semi-circle by cutting into half with a knife or a pizza cutter.
- Take one semi circle, bring one straight edge towards the center.
- Brush the straight edge with water. Bring the other straight edge toward the center. Overlap over the other end to form a cone, press the tip and the edges lightly to seal.
- Place the cone between your thumb and fingers. Stuff the cone with minced turkey filling.
- Brush the inner edges of the cone with water.
- Pinch the edges to seal the samosa. You can also use a fork to seal the edges like I did. I like the pretty pattern it creates. Prepare the remaining samosas in a similar manner, cover the prepared samosas with a damp napkin to prevent them from drying out as you prepare the other samosas. When you have prepared about 4 samosas, preheat the air fryer to 400 degrees F for 2 minutes.
Baking the keema samosas
- Brush the prepared samosas with oil.
- lace about 6 samosas in the air fryer basket. Bake for 18-20 minutes until golden brown. Check after 15 minutes. Brush with more oil in between if required. I did not brush with more oil. While these samosas are baking, prepare the remaining samosas and cover with a damp kitchen napkin. Serve hot with cilantro-mint chutney/ sweet and tangy date-tamarind chutney or ketchup.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
