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
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
Method
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.
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
Method
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.
