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
For more recipes related to Pepper Paneer Chettinad checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Bhindi Basar Masaledaar Tofu Bhurji Soya Delight Mixed Vegetable
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!
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
