Garlicky Pink Peppercorn Paneer

This is an easy, quick, creamy, and tasty paneer curry that can be made in under 30 minutes. The mild, spicy, and fruity pink peppercorn gives a unique flavor dimension to this curry. Pair it with parathas, naans, or kulchas, or with any flatbread for a delicious meal.

I received samples from Selefina Spices to aid the recipe development process. The views expressed are mine alone. This recipe uses pink peppercorns from Selefina Spices. Selefina Spices are of great quality. The flavor and aroma are top-notch. I resonated with similar news when I tried their ginger and cinnamon in these Vegan Whole Wheat Carrot Banana Bread, Whole Wheat Carrot Coconut Muffins, Carrot Cinnamon Rolls, and Eggless Coconut Key Lime Ginger Banana Bread. If you haven’t tried these as well the spices from Selefina, click on this link to check out the varieties of fine quality spices you could use in your cooking.

Why this paneer curry?

Kali mirch (or black pepper) paneer curry is common but that pepper gives a strong and spicy flavor to the curries. This pink peppercorn has a different flavor profile. The floral, slightly sweet, and fruity flavor of this peppercorn is just perfect to pair with creamy paneer curries. This is going to be quite different from your usual curries.

Generally making paneer curry takes some time though it is not tough. Either you make a paste of onion, ginger, and garlic and then cook it along with tomatoes, or all of these are cooked along with spices, pureed and the curry is made just like in this Labne Roasted Corn Curry.

This paneer curry doesn’t require all these steps. Just a couple of ingredients from your pantry and you have a delicious curry made in minutes. This mild, garlicky, creamy curry will convince you to make it often. 

The following are required to make this curry:

Paneer - fresh and good quality paneer without potato starch or xanthan gum will give maximum flavor.

Selefina Spices pink peppercorn - Mild and fruity peppercorn is the key ingredient in this curry to give a unique flavor.

Ginger - Flavor enhancer and aids in digestion.

Garlic - This bulb has amazing health benefits and elevates the flavor profile of any dish. 

Butter - A little fat to cook the ginger and garlic

Heavy cream - Gives the creamy curry base.

Almond flour - Helps in thickening the curry.

Herbs - This recipe uses chives. Dried fenugreek leaves or fresh cilantro also work for this recipe.

How long does it take to make this curry?

This curry can be made in under 30 minutes. Prep work takes about 5 minutes to chop ginger and garlic, or cube the paneer. If you have a garlic press, that makes it easier and quicker too. I recommend finely chopped ginger and garlic as they give a textural bite and flavor explosion. This is my personal preference. If you prefer, ginger garlic paste can also be used. Cooking time is also under 10 minutes. That’s a winner to make a dreamy creamy paneer curry that the entire family would love.

April is National Garlic Month. Whether it is Spicy Garlic Pickle or Garlic Butter Paratha or this simple Hot Garlic Noodles, garlic gives a definite flavor dimension to the food. We love the flavors of garlic. So  I am hosting an event to celebrate garlic this month in our #FoodieExtravaganza group. Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. Please check the links at the bottom of the post for more delicious dumpling recipes we shared today.

I am also linking this to Thursday Favorite Things, Sundays on Silverado, Happiness is Homemade.

Ingredients

Serves 2-3

Paneer - 200g, cut into 1.5-in cubes

Pink peppercorn - 1 to 1.5 tbsp

Garlic - 2 tbsp, chopped

Ginger - 1 tbsp, chopped

Salt - 2/3 tsp

Heave cream - 1 cup

Water - 1/4 cup

Almond flour - 3 tbsp

Butter - 1 tbsp

Method

Crush the pink peppercorn using a mortar and a pestle to a coarse texture.

Heat butter in a pan over medium flame. Add the ginger and garlic, and cook for one to one and a half minutes.

Add the paneer, salt, and pink peppercorn and sauté for 2 minutes.

Add the almond flour, water, and heavy cream. Mix

Simmer for 2-3 minutes.

Transfer to a serving dish. Garnish with chives, methi, or cilantro. Serve with flatbreads.

Foodie Extravaganza April 2023:

• A Day in the Life on the Farm: Garlic Ginger Chicken Nuggets
• Sneha’s Recipe: Garlic-Keto Paneer Steaks In Cafreal Masala
• Karen’s Kitchen Stories: Garlic and Chive Flower Buns
• Palatable Pastime: Roasted Garlic Sautéed Squash
• Food Lust People Love: Escargots à la Bourguignonne