Pepper paneer recipe in coconut milk gravy, a delicious paneer dish pairs well with naan| roti. I tasted this for the first time in Zaffron banana leaf restaurant in Singapore. When i was invited there for food tasting in August 2017, i tasted this pepper paneer(which is called as Paalkatti milgaai pirattal). I asked the Chief chef there about the recipe and it sounded so simple too. Later in October 2017, i attended a cookery demo by Chef. Damu in the restaurant and was taught the same recipe. I learnt the exact recipe from the chef himself and it tasted the same, when i tried it on that day. It is actually Chef's signature recipe, which is made using Prawns. But since i was the only vegetarian in that group, he told me to replace it with Paneer. Try this pepper paneer gravy recipe at home and i am sure you will love the chettinad version of paneer gravy.
This post i have drafted few months back, but didn't post. I generally keep one recipe post in reserve,which will help me on days when i have no time on my disposal to write a post. As Kids are having their term break holidays,i don't have much time to concentrate on my work. So this post comes as a breeze for me today.
Check out my other paneer recipes too.
Preparation Time : 10 mins | Cooking Time : 15 Mins |Serves: 3-4
Paneer cubes 1 cup
Onion 2
Fennel seeds |sombu 1 tsp
Curry leaves few
Ginger garlic paste 1 tsp
Coriander powder 1 tsp
Black pepper powder 1 tsp(coarsely ground)
Thick coconut milk 1/2 cup
Fresh red chili 1 big
Oil 1 tblsp
Salt as needed
Method:
Method with step wise pictures:
This post i have drafted few months back, but didn't post. I generally keep one recipe post in reserve,which will help me on days when i have no time on my disposal to write a post. As Kids are having their term break holidays,i don't have much time to concentrate on my work. So this post comes as a breeze for me today.
Check out my other paneer recipes too.
Pepper paneer gravy recipe
Preparation Time : 10 mins | Cooking Time : 15 Mins |Serves: 3-4Paneer cubes 1 cup
Onion 2
Fennel seeds |sombu 1 tsp
Curry leaves few
Ginger garlic paste 1 tsp
Coriander powder 1 tsp
Black pepper powder 1 tsp(coarsely ground)
Thick coconut milk 1/2 cup
Fresh red chili 1 big
Oil 1 tblsp
Salt as needed
Method:
- Thinly slice the onions and slice the fresh red chili. These fresh red chili gives a nice flavour to the paneer curry.
- In a pan add oil and add the fennel seeds and curry leaves. This gives a nice aroma to the paneer curry.
- Add ginger garlic paste and saute it for a while.
- Add the thinly sliced onions. Cook till becomes translucent. Ensure that it should not change its colour.
- Add the sliced the red chili, coriander powder and coarsely ground pepper powder.
- Mix well and add the paneer cubes. Ensure that the paneer cubes are in room temperature.
- Add 1/2 cup of water to this.
- Cook for 5 minutes. Do not cook more than 5 minutes.
- Add the coconut milk and mix well.
- Add salt and boil for a minute.
- Switch off the flame.
- Paneer pepper curry is ready.
Method with step wise pictures:
- Thinly slice the onions and slice the fresh red chili. These fresh red chili gives a nice flavour to the paneer curry.
- In a pan add oil and add the fennel seeds and curry leaves. This gives a nice aroma to the paneer curry.
- Add ginger garlic paste and saute it for a while.
- Add the thinly sliced onions. Cook till becomes translucent. Ensure that it should not change its colour.
- Add the sliced the red chili, coriander powder and coarsely ground pepper powder.
- Mix well and add the paneer cubes. Ensure that the paneer cubes are in room temperature.
- Add 1/2 cup of water to this.
- Cook for 5 minutes. Do not cook more than 5 minutes.
- Add the coconut milk and mix well.
- Add salt and boil for a minute.
- Switch off the flame.
- Paneer pepper curry is ready.
Notes:
- Do not boil for more than one minute after adding the coconut milk.
- I used store bought coconut milk for this paneer pepper gravy.
