Pepper paneer gravy recipe | Paneer recipes

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.

Pepper paneer gravy recipe

  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:

• 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:

1. Do not boil for more than one minute after adding the coconut milk.
2. I used store bought coconut milk for this paneer pepper gravy.