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Paneer pepper fry recipe

2 years ago

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 Paneer pepper masala recipe
Paneer butter pepper fry mildly spiced batter coated paneer deep fried until slightly browned and later.
paneer-pepper-fry-recipes
Votes: 2
Rating: 3
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Course Better Butter Recipe, Dinner, Lunch, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
MetricUS Imperial
Ingredients
To roast and grind the Spice Powder
Course Better Butter Recipe, Dinner, Lunch, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
MetricUS Imperial
Ingredients
To roast and grind the Spice Powder
paneer-pepper-fry-recipes
Votes: 2
Rating: 3
You:
Rate this recipe!
Instructions
  1. Cut paneer into small size cubes. If you are using store bought paneer, then briefly soak them in salted hot water to make it soft and tasty. To do the above, heat 2 cups of water for couple of minutes and add a teaspoon of salt to the water and drop the paneer cubes for 2 minutes and drain the water and set it aside.
  2. In a small frying pan; lightly roast all the ingredients listed ” To roast and grind the spice powder” and powder it using a mortar and pestle or coffee grinder till smooth. (Note : You can skip this step and can use store bought garam masala, but fresh masala taste too good.)
  3. In a nonstick fry pan and heat oil and saute the sliced onions till they are golden brown. Add crushed ginger and garlic and green chillies and saute till the raw flavor disappears.
  4. Add turmeric powder, grounded spice powder, half of crushed black pepper (leaving ½ behind for final sprinkling) and salt; saute it for couple of minutes.
  5. Add tomatoes sauce or tomato ketchup or tomato paste, whichever you prefer (I have used tomato sauce); saute and mix them well.Taste and adjust the seasonings.
  6. Now add the paneer pieces and gently combine well. Let it slowly fry on all sides in a low heat for about 5 minutes.
  7. When paneer pieces are well coated with masala and becomes dry and starts taking a light blackish/dark brown colour sprinkle remaining ½ of pepper powder and finally garnish with coriander leaves.
  8. Serve hot with chapati or with paratta or any roti varities, etc…Enjoy!
Recipe Notes
  • You may adjust the spiciness by increasing or cutting down amount of  pepper powder.
  • Using freshly ground pepper and garam masala enhance the authentic taste and flavor.

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