pepper paneer recipe – Apt for the cold season to go with plain basmathi rice or roti. It is kids friendly and even goes well to make wraps, rolls or sandwiches or as a side in the lunch box. This paneer pepper fry tastes very nice with an unique aroma that comes from saunf, pepper corn and curry leaves. There is no red chilli powder or green chilies used in this recipe and the heat comes only from pepper corn. Saunf is used to neutralize the heat from pepper powder and it gives an aroma to the dish.
This recipe can also be used to make pepper paneer bhurji, if you have crumbled paneer. Just chop the capsicums to small size. You can also add green peas to this.
how to make pepper paneer fry
1. Add pepper and saunf to a blender jar.
2. Powder them. Set this aside.
3. Heat oil in a pan, saute cumin until they begin to sizzle. Add garlic or ginger and saute until it smells good. Garlic goes good in this recipe.
4. Add tomato puree, you can also add chopped tomatoes. I used the same jar to puree the tomatoes.
5. Saute until the puree turns slightly thick. Add turmeric and salt.
6. Cook until the raw smell goes off.
7. Add capsicum and cubed or sliced onions.
8. Saute for 2 to 3 mins or until the raw smell of onions goes away.
9. Add the saunf pepper powder and curry leaves. Saute for 2 to 3 mins.
10. Cover and cook on a low flame for few minutes. Cook the capsicums to suit your taste, crunchy or soft.
11. The mixture turns very aromatic now.
12. Add tiny cubes of paneer or crumbled paneer.
13. Mix everything well.
14. Cover and cook for just 2 mins on a very low flame.
Serve with roti, rice or as a filling to rolls/wraps or sandwiches.
Paneer pepper fry recipe
Ingredients (US cup = 240ml )
- Oil as needed
- ½ tsp cumin
- 1 tsp pepper corn (adjust as needed)
- ¼ tsp fennel seeds / sombu / saunf
- 2 garlic cloves chopped
- 1 sprig curry leaves
- Salt as needed
- Turmeric as needed
- ¾ cup onions cubed or sliced
- ¾ to 1 cup tomato chopped deseeded
- ¾ to 1 cup capsicum / bell pepper
- 1 cup paneer heaped ( you can use more or less)
- Powder pepper and saunf. Set aside. Puree tomatoes.
- Saute cumin in hot oil until they sizzle. Saute garlic until aromatic.
- Pour tomato puree and cook with turmeric and salt.
- When the tomato puree thickens and the raw smell goes off, add onions, capsicum.
- Saute for 2 to 3 mins until the raw smell of onions goes away.
- Add saunf and pepper powder along with curry leaves. Fry for 2 to 3 mins.
- Cook covered on a low flame for 2 mins. Add paneer. Mix well and cook covered just for 2 to 3 mins.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes