To begin making the Paneer Kali Mirch in White Gravy, prep all the ingredients and keep them ready.

To first make the cashew onion paste, into a blender add the onion, cashew nut, garlic, ginger and 1/4 cup of water and blend to make a smooth paste. Transfer the paste to a bowl and keep aside until required. 

Cut paneer into equal size square pieces. 

Heat ghee in a saucepan over medium heat. Add the onion paste made above, add the turmeric powder and garam masala powder and fry the paste stirring continuously. You will notice the oil gets separated from the masala.

Next add the fresh cream, milk, salt, crushed black pepper corns, kasuri methi and cut paneer. Stir to combine well. 

Let the gravy simmer for sometime. Adjust the consistency of gravy using little water if required. After adding water simmer the gravy for some time for the flavors to develop. This will take about 5 minutes.

Check the taste and adjust the salt and pepper if required by adding more and turn off the heat.

Transfer Paneer Kali Mirch in White Gravy to a serving bowl and serve hot.

Serve the Paneer Kali Mirch in White Gravy as a weeknight dinner or on parties along with Paratha.