Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Prepare Paneer

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

4. 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.

5. 5.Cut Paneer

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

6. 6.Chop Garlic

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

7. 7.Chop Onions

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

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 13.Combine with Paneer

    Add the fried paneer pieces to the cooked masala.

14. 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.

15. 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.

16. 16.Serve

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