Restaurant-Style Paneer Pepper Fry | South Indian Style Flavours | Chef Ajay Chopra

Restaurant-Style Paneer Pepper Fry | South Indian Style Flavours | Chef Ajay Chopra

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Paneer Pepper Fry is a spicy, flavour-packed dish made with soft paneer tossed in bold black pepper, onions and aromatic spices. This quick and easy recipe is perfect as a starter, side dish or even a snack.

With its smoky flavour and perfect balance of spice, this restaurant-style paneer dish is a must-try for all paneer lovers. It pairs beautifully with roti, naan or even as a dry snack with chutney.

Portion servings: 3-4 pax
Preparation time: 05 mins
Cooking time: 60 mins

For frying paneer:

Paneer 300 gms
Oil for frying
Water as required
Salt ½ tsp

For paneer pepper fry:

Oil (coconut oil) 2 tbsp
Saunf 1 tsp
Garlic chopped 1 tbsp
Onion sliced 2 pcs
Curry leaves 7-8 pcs
Ginger & garlic paste 1 tbsp
Salt 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Jeera powder ½ tsp
Black pepper powder ½ tsp
Garam masala ½ tsp
Splash of water
Add fried paneer
Curry leaves 5-6 pcs
Black pepper powder 1 tsp

For malabari paratha:

Refined flour 2 cups
Salt 1 tsp
Water as required
Oil 3-4 tbsp
Oil as required for cooking

Method:

Preparing & Frying the Paneer
Cut the paneer into medium-sized cubes.
Heat oil in a pan and deep fry the cubes until they turn light golden on the outside.
Avoid over-frying, as it can make the paneer rubbery.
Immediately transfer the fried paneer into warm water mixed with a little salt.
Let it soak for a few minutes—this helps the paneer regain moisture and stay soft inside.
Before adding to the gravy, gently remove and lightly press to release excess water without breaking the cubes.

Making the Pepper Fry Masala
Heat coconut oil in a wide pan.
Add saunf and allow it to crackle, releasing its aroma.
Add chopped garlic, sliced onions, and curry leaves.
Sauté until the onions turn soft and lightly golden.
Add ginger-garlic paste and cook until the raw smell disappears.
Now add salt, turmeric powder, coriander powder, jeera powder, black pepper powder, and garam masala.
Mix well on low flame.
Sprinkle a little water to prevent the masala from burning and cook until the oil starts to separate from the mixture.

Cooking the Paneer Pepper Fry
Add the soaked paneer cubes to the prepared masala.
Mix gently so the paneer remains intact.
Add a little water to achieve a semi-dry consistency.
Cover and cook on low flame for a few minutes, allowing the paneer to absorb all the flavors.
Finish with fresh curry leaves and a final sprinkle of black pepper powder to enhance the bold, peppery taste.
Keep the dish slightly coarse and not too gravy-like.

Dough Preparation for Malabari Paratha
In a bowl, combine refined flour and salt.
Add water gradually and knead into a soft, smooth dough.
Add oil and knead again until the dough becomes elastic and slightly glossy.
Cover and rest for 20–25 minutes so the dough relaxes.

Layering & Cooking the Paratha
Divide the dough into portions.
Take one portion, apply generous oil, and stretch into a thin sheet.
Gather into pleats, roll into a spiral, and rest briefly.
Flatten and roll lightly.
Cook on a hot tawa, applying oil on both sides, until golden and crisp.
Gently crush to reveal flaky layers.

Serve hot Malabari paratha with spicy paneer pepper fry for a rich, flavorful meal.

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