Paneer Pepper Fry – South Indian Style
For Paste
For Frying Paneer
For Paneer Pepper Fry
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Paneer
Cut 800 grams of paneer into cubes and set aside in a tray.
Prepare the Paste Ingredients
Roughly chop 3-4 medium onions, 4-5 less spicy green chilies, 1 inch ginger, 5-6 garlic cloves, and 1 tbsp tender coriander stems. Add these to a bowl along with 2-3 sprigs of curry leaves, 6-7 cloves, 1-2 black cardamoms, 3-4 green cardamoms, and a 1/4 inch cinnamon stick. Add 2-3 tbsp of oil and salt to taste. Blend all these ingredients into a smooth paste.
Prepare Sliced Ingredients for Fry
Slice 1 medium onion, 2 less spicy green chilies, and cut 1 large tomato into quarters. Keep these aside.
Start the Paneer Pepper Fry Base
Heat 2-3 tbsp of oil in a pan. Add 2 chopped garlic cloves and 2 sprigs of curry leaves. Once the garlic turns light brown, add the sliced onion and for about until its raw smell disappears. Then add the sliced green chilies and for another minute.
Cook the Paste
Add the prepared paste to the pan. Stir continuously, allowing the paste to cook slowly until it darkens and the oil separates from the masala. This process is crucial for flavor development.
Fry the Paneer
While the paste is cooking, heat oil for frying in a separate pan. Add the paneer cubes in batches and fry until they are crispy and golden brown, slightly over-fried for best texture. Remove and set aside.
Add Spices and Water to Gravy
Once the paste is well-cooked and oil has separated, add 1 tsp crushed black peppercorns, 1 tbsp coriander powder, and 1/2 tsp degi red chili powder. until the spices are fragrant. Add 1/2 cup of water and stir to combine. Add 2 sprigs of curry leaves and the quartered tomato.
Combine Paneer and Finish
Add the fried paneer to the gravy. Gently mix to coat the paneer without breaking it. Add salt to taste and another 1 tsp of crushed black peppercorns. Squeeze 1 tsp of lemon juice over the dish. Finish by adding 1 sprig of roughly torn curry leaves and 2 tbsp of finely chopped fresh coriander leaves.
Serve
Serve the Paneer Pepper Fry hot, garnished with a coriander sprig.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For a spicier kickCustomise
Use more potent green chilies or increase the quantity of black peppercorns.
- Add a touch of coconutCustomise
Add a touch of coconut milk for a creamier texture and a richer South Indian flavor profile.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
More from Ranveer Brar
Other recipes converted from Ranveer Brar's cooking videos.
Hyderabadi Chicken Biryani By Ranveer Brar
Cuisine
Indian · Hyderabadi
Prep + Cook Time
1 hr 45 min
Difficulty Level
Medium
5 Types of Dal Tadka
Cuisine
Indian · North Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
Tomato Rice – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
RB Style Rajma
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Walnut & Dates Halwa
Cuisine
Middle Eastern · Arabic
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Chicken 65 – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Paratha with Green Chutney
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Rajma Chawal (Kidney Beans and Rice) Eating Show
Cuisine
Indian · North Indian
Prep + Cook Time
—
Difficulty Level
Not Applicable (Eating Show)
Instant Paneer Curry - Cooker Style
Cuisine
Indian · North Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Afghani Paneer – Restaurant Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...