Paneer Pepper Fry – South Indian Style

Step 1: Prepare Pepper Fry Masala

Heat a pan on high flame, then lower the flame. Add 2 tablespoons of black peppercorns, 1 teaspoon of cumin seeds, and 1 teaspoon of fennel seeds. Roast on low flame until the cumin seeds change color and a beautiful aroma is released. Be careful not to burn the spices.

Step 2: Grind Spices

Transfer the roasted spices to a bowl and let them cool down. Once cooled, transfer them to a spice grinding jar and grind them into a fine powder.

Step 3: Prepare Paneer

Take 300-350 grams of paneer and cut it into large rectangular or square slabs.

Step 4: Shallow Fry Paneer

Heat 1-2 teaspoons of oil in a non-stick pan. Once hot, add the paneer slabs. Shallow fry until one side is golden brown and has developed a texture. Flip and fry the other side until golden brown.

Step 5: Cut Paneer

Remove the fried paneer slabs to a chopping board. Let them cool slightly. Once cooled, cut them into smaller rectangular pieces.

Step 6: Chop Garlic

Take a handful of garlic cloves and roughly chop them using a chopper. Transfer to a bowl.

Step 7: Chop Onions

Take 3 medium-sized onions, roughly cut them, and then finely chop them using a chopper.

Step 8: Prepare Tadka

Heat 2 tablespoons of oil in a frying pan. Once hot, add 1/4 teaspoon of cumin seeds, 1/4 teaspoon of fennel seeds, 15-20 curry leaves, and 1 tablespoon of the chopped garlic. Stir lightly until the spices crackle.

Step 9: Sauté Onions

Add the finely chopped onions and a pinch of salt to the pan. Cook on medium to high flame for 5-7 minutes until the onions turn light golden brown. The salt will help the onions release moisture faster.

Step 10: Cook Ginger Garlic Green Chilli Paste

Once the onions are light golden brown, add 2 tablespoons of ginger garlic green chilli paste. Stir and cook for 2-3 minutes until the raw smell of the paste disappears and the onions become more caramelized and golden brown.

Step 11: Add Dry Spices

Lower the flame. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and half of the prepared pepper fry masala.

Step 12: Cook Masala

Add hot water as required to prevent the spices from burning and to help them cook. Stir and cook until the oil separates from the masala, which will take approximately 3-4 minutes. Add more hot water if needed to adjust the consistency of the masala.

Step 13: Combine with Paneer

Add the fried paneer pieces to the cooked masala.

Step 14: Finish with Spices and Seasoning

Add the remaining half of the pepper fry masala, 4-5 slit green chillies, 15-20 more curry leaves, and the juice of half a lemon. Add salt to taste.

Step 15: Mix and Garnish

Stir and mix all the ingredients well, ensuring the paneer is thoroughly coated with the masala. The consistency should be thick and well-coated. Taste for seasoning. Finally, add a handful of chopped fresh coriander and stir.

Step 16: Serve

Plate the Paneer Pepper Fry and serve hot with Malabari Parotta or as a starter.

• Freshly grinding spices enhances flavor significantly.

• Shallow frying paneer helps it hold its shape and prevents crumbling during cooking.

• Adding salt to onions helps them release moisture and cook faster.

• Adding hot water to spices prevents burning and helps them cook evenly.

• Adding green chilies and curry leaves at the end provides a fresh, spicy kick and aromatic flavor.

• Lemon juice adds acidity, balancing the overall flavors of the dish.

• This recipe can be adapted using mushrooms, chicken, or other proteins instead of paneer.