Chettinad Style Hot Spicy And Delicacy Dish For Paneer Pepper Fry
By Samanwita Majumdar, Posted on 19/07/2020 - 3 Comments
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Ingredients of Paneer pepper fry
Paneer pepper fry
STEP : 1
Take the scraped coconut. Take the green cardamom, clove, cumin seeds, coriander seeds, clove, red chili and the fennel seeds to make the chettinad masala.
STEP : 2
Heat oil in a kadai and add all the contents except the coconut from the first step and fry them well till the masala starts emitting aroma.
STEP : 3
Now add the scraped coconut into the kadai and mix it well with the rest of the contents and fry well.
STEP : 4
Set aside the oil fried masala in a bowl and let it cool so that it can be put in the grinder to make a fine powder.
STEP : 5
Once the content is cooled put it in a grinder and then it blends into a fine paste. Add water if needed and then store the masala in a bowl.
STEP : 6
Chop the coriander leaves, clean and wash the curry leaves, chop the tomatoes and scrape some coconut, also slit the green chili.
STEP : 7
Take the full cream paneer slab and then cut the same into small cubes as shown in the image for cooking in the gravy.
STEP : 8
Heat oil in a kadai and add the curry leaves and fry them well till they become crispy in texture.
STEP : 9
Add the tomato and green chili into the kadai and cook till the tomato softens and it melts in the kadai.
STEP : 10
Now add the chettinad masala prepared above and mix it well in the kadai and cook for a minute or 2.
STEP : 11
Now add the kashmiri red chili powder to get the color of the gravy as red and then mix it well.
STEP : 12
Add the paneer cubes to the kadai and mix it well and add the salt and sugar and cook for 4-5 minutes.
STEP : 13
Add a cup of water and cook well till the gravy thickens and then it is ready to be served with scraped coconut and coriander leaves garnishing.