PANEER PEPPER FRY | Easy SPICY Paneer Starter Recipe | पनीर काली मिर्च मसाला | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Make the pepper fry masala: dry roast the black peppercorns, cumin seeds and fennel seeds on low heat until fragrant. Let them cool completely, then grind to a fine powder.
2. Cut the paneer into thick slabs. Fry them in a little oil in a hot non-stick pan, turning once, until both sides are light golden brown. Let cool slightly, then cut into pieces.
3. Coarsely chop the garlic and put it in a bowl. Roughly cut the onions, then chop them finely.
4. Heat 2 tbsp oil in a pan on high heat. Add the 1/4 tsp cumin seeds, 1/4 tsp fennel seeds, curry leaves and a little chopped garlic, and sauté briefly.
5. Add the whole garlic cloves, chopped onions and a pinch of salt. Cook on high heat, stirring constantly, until the onions turn light golden brown.
6. Stir in the ginger garlic green chilli paste and cook further until the onions deepen in colour.
7. Reduce the heat. Add the turmeric, garam masala, half of the pepper fry masala and a splash of hot water. Cook until the masala is well roasted and the oil starts to separate.
8. If the masala looks dry, add a little hot water to loosen it so it coats the paneer.
9. Add the paneer, the remaining pepper fry masala, slit green chillies, curry leaves, lemon juice and salt. Mix gently so the paneer is coated without breaking.
10. Taste and adjust the salt. Finish with chopped fresh coriander and mix once more.

Summarized from Your Food Lab's video. Watch it for the details.

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