Paneer Pepper Fry – South Indian Style

Step 1: Prepare the Paneer

Cut 800 grams of paneer into cubes and set aside in a tray.

Step 2: 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.

Step 3: Prepare Sliced Ingredients for Fry

Slice 1 medium onion, 2 less spicy green chilies, and cut 1 large tomato into quarters. Keep these aside.

Step 4: 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 sauté for about 1 minute until its raw smell disappears. Then add the sliced green chilies and sauté for another minute.

Step 5: 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.

Step 6: 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.

Step 7: 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. Sauté 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.

Step 8: 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.

Step 9: Serve

Serve the Paneer Pepper Fry hot, garnished with a coriander sprig.

• Do not stir the paneer immediately after adding it to the hot oil to prevent it from breaking.

• Over-frying the paneer slightly gives it a crispy texture which is essential for this dish.

• Adjust the amount of water based on whether you prefer a gravy for rice or a drier starter.

• For a spicier kick, use more potent green chilies or increase the quantity of black peppercorns.

• Add a touch of coconut milk for a creamier texture and a richer South Indian flavor profile.