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.
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:
- Do not boil for more than one minute after adding the coconut milk.
- I used store bought coconut milk for this paneer pepper gravy.
looks yum jeyashree…….im always on the lookout for new paneer recies coz my daughter LOVESSSS paneer!!!bet she will love this one….