Now in the same pan in which the onions were fried, heat 2 tablespoon oil or ghee. Add 1 tej patta and ½ teaspoon shahi jeera (caraway seeds).
Sauté for a few seconds till the shah jeera crackles and becomes fragrant.
Now add the onion paste.
Mix very well and on a low flame sauté the onion paste on a low flame for 4 to 5 minutes.
In the jar in which the onion paste was ground, add ½ cup water. Swirl and rotate the jar so that the onion paste sticking to the bottom and sides of the jar gets mixed with the water. This onion paste mixed water we will add later in the paneer kalimirch gravy. So keep it ready.
Sauté onion paste till you see the oil or ghee separating from the sides of the paste.
Then add the crushed black pepper.
Mix very well and sauté for 1 minute.
Next add the following spice powders - ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder and ½ teaspoon coriander powder.
Mix very well and sauté again for a minute.
Switch off the flame. Keep the pan down and then add the beaten curd.
As soon as you add curd then quickly stir and mix it very well with the onion paste.
Add ½ cup water from the grinder jar. mix again very well.
Now light the stove-top. Keep the flame to a low and then keep the pan on it.
Bring the kali mirch gravy to a simmer.
Then add salt as per taste. Mix again.
Continue to simmer the gravy for a few minutes till you see a few oil or ghee specks on the top. If the kali mirch gravy becomes thick, then you can add some water.
Then add paneer cubes (200 grams).
Mix well and switch off the flame. At this step you can add 2 tablespoons cream if you want.
Lastly add 1 teaspoon kewra water. Mix again.
Serve paneer kali mirch with rotis, chapati, phulka, naan or jeera rice. While serving garnish paneer kalimirch with some crushed black pepper, mint leaves or coriander leaves.