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