Paneer Pepper Chettinad


Paneer (1.5” Cubes): 400g 

Lemon juice: 2tsp

Turmeric powder: ¼ tsp

Ginger garlic paste: 1 tbsp

Oil (vegetable/coconut): 1 tbsp

Shallots (sliced): 8-10

Curry leaves: 1 sprig

Masala powder: 2 tbsp (30g)

Fresh ground pepper: 1 tbsp



  • In a bowl add paneer, lemon juice, turmeric and ginger garlic paste. Mix well and keep aside to marinate for 15-30 min
  • In a pan heat the oil and add the onion and curry leaves to it. Saute for 3-5 minutes till the onions turn translucent.
  • Add the marinated paneer and fry it for about 1 minute on each side.
  • Mix the masala with ½ cup water to make a slurry. Add it to the paneer and mix well.
  • Reduce heat to medium low, cover and cook for 5 minutes or till the paneer is done. 
  • Add the fresh ground pepper to the paneer and mix well. Stir on high flame till the gravy thickens.  
  • Serve hot with steamed rice, appams or parotta

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