How to make Pepper Paneer Chettinad - Fiery and bursting with myriad flavours is this paneer dish cooked in Chettinaad style

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Black peppercorns (काली मिर्च)

Cuisine : Chettinaad

Course : Main Course Vegetarian

Pepper Paneer Chettinad Recipe Card

Pepper Paneer Chettinad

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Pepper Paneer Chettinad checkout Paneer Butter Masala, Shahi Paneer, Malai Kofta Curry, Shahi Paneer . You can also find more Main Course Vegetarian recipes like Jain Manchurian, Bhindi Kadhi, Stir Fried Vegetables In Sichuan Sauce, Stuffed Pumpkin.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pepper Paneer Chettinad Recipe

  • Paneer (cottage cheese) cut into 1 inch pieces 400 grams

  • Black peppercorns 10-15

  • Oil 3 tablespoons

  • Dried red chillies 6-8

  • Scraped coconut ½ cup

  • Coriander seeds 1 teaspoon

  • Cumin seeds ½ teaspoon

  • Green cardamoms 3

  • Cloves 2

  • Cinnamon 1 inch stick

  • Star anise ½

  • Fennel seeds (saunf) 1 teaspoon

  • Curry leaves 10-12

  • Ginger paste 2 teaspoons

  • Tomatoes chopped 3 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Lemon juice 1 tablespoon

  • Salt to taste

  • coriander sprig for garnishing


Step 1

Heat 1 tablespoon oil in a non-stick pan and sauté red chillies, coconut, black peppercorns, coriander seeds, cumin seeds, cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant. Cool and grind to a fine paste using water as required.

Step 2

Heat remaining oil in the same non-stick pan and add curry leaves and the ground paste and sauté for 1-2 minutes. Add ginger paste and sauté for a minute.

Step 3

Add tomatoes, chilli powder, turmeric powder and cottage cheese and mix well. Cook for 5 minutes.

Step 4

Add 2 cups water, lemon juice and salt. Cover and cook for 2 minutes.

Step 5

Garnish with coriander sprig. Serve hot with boiled rice or paranthe.