Black Pepper Paneer
Author: Shelley Bennetts Date Posted:5 July 2018
Freshly ground peppercorns and fennel seeds are a heavenly match in this paneer dish.
Serves: 3 to 4 as a side dish or 2 as a main.
Oil as needed
½ tsp cumin powder
1 tsp pepper corns (adjust as needed)
¼ tsp fennel seeds
2 garlic cloves, chopped
1 sprig curry leaves
Salt as needed
½ tsp ground Turmeric or 1 tsp Turmeric Paste
¾ cup cubed or sliced onions
¾ to 1 cup tomatoes, deseeded and chopped
¾ to 1 cup capsicum chopped
1 heaped cup paneer (Indian cheese found in most stores)
Gather all prepared ingredients
Grind pepper corns and fennel seeds in a coffee grinder or mortar and pestle. Set aside.
Saute cumin in hot oil until it sizzles.
Add chopped garlic and saute until aromatic.
Add tomato puree and cook with turmeric and salt to taste.
When the tomato puree thickens and the raw smell cooks off, add onions and capsicum.
Saute for 2 to 3 mins until the raw smell of onions cooks off.
Add prepared fennel and pepper powder along with curry leaves. Fry for 2 to 3 mins.
Cook covered on a low flame for 2 mins. Add paneer. Mix well and cook covered for 2 to 3 mins.
Serve with rice or roti, or roll up in a wrap.