Paneer Pepper Fry Recipe: One of the most popular and tasty paneer starter or appetiser recipes uses paneer cubes and a special pepper masala. It is well-known for its flavour combinations and spicy taste, and it is typically served as a party starter or appetiser just before the meal. It is typically served dry with finely chopped vegetables, but it also tastes great when served with gravy.
Paneer is a popular ingredient in Indian cooking, used in both sweet and savoury dishes. When paneer is prepared fresh at home, such as in this recipe, it has a soft, melt-in-your-mouth texture. Aside from its flavour, it is also thought to be healthy. It contains a lot of protein, healthy fats, calcium, and vitamin D. As a result, paneer is regarded as one of the best ingredients for a traditional Indian vegetarian diet.
I like to refer to it as vegetarian chicken. Non-vegetarians enjoy chicken at parties and get-togethers, while vegetarians enjoy paneer as a special dish. That’s because paneer can easily be substituted for chicken in dishes like chicken butter masala, chicken 65, and chicken tikka masala, using the same recipe as chicken.
Typically, paneer or cottage cheese-based recipes are used to make a curry or gravy-based meal. However, it has recently been introduced to a wide range of other types of recipes and snacks, with appetiser recipes being one such new category. There are numerous ways to prepare paneer appetisers such as chilli and manchurian, but the most popular recipe is paneer pepper dry, which is known for its spicy and lip-smacking flavour.
My first choice was obviously pepper fry and paneer. In other words, this is the same recipe as gobi pepper, but with paneer instead of gobi. The paneer recipe is more filling than the gobi variant due to the presence of paneer. However, the main benefit of this recipe is the nutrient it contains. We all know that paneer is high in protein, so it contains more nutrients than gobi. As a result, if you’re unsure about this recipe, and especially if you’re cooking for picky eaters like kids, go with paneer pepper dry.
In addition, some additional tips, suggestions, and variations to the paneer pepper masala recipe. First and foremost, because paneer is the main ingredient in this recipe, it must be fresh and juicy. I used homemade paneer for this recipe, but you can use store-bought if you want to make it quickly. However, make certain that it is not hard and that it is not about to expire. Second, if you want more gravy, add cornstarch and water just before mixing in the fried paneer cubes. Adjust the consistency with the cornstarch mixture to your liking. Finally, if you want to make different types of pepper dishes, you can substitute paneer cubes for other vegetables or meat. Mushrooms, baby corn, potatoes, and even tofu are among the other vegetable options.
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Paneer Pepper Fry Recipe Card:
Paneer Pepper Fry Recipe
To make crispy paneer:
- 3/4 cup maida
- 3/4 cup corn flour
- 1/2 tsp turmeric
- 1/2 tsp pepper powder
- 1/2 tsp salt
- water (for batter)
- 200 grams paneer (chopped)
For the sauce:
- 2 tbsp oil
- 1 tsp cumin
- 1/2 tsp fennel
- pinch hing
- few curry leaves
- 4-5 garlic (crushed)
- 1 inch ginger (chopped)
- 1/2 onion (finely chopped)
- 1/2 capsicum (finely chopped)
- 1/4 tsp turmeric
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp pepper powder
- 1/2 tsp salt
- 2 tbsp tomato sauce
- 2 tbsp water
- 2 tbsp coriander (finely chopped)
- To begin, combine 3/4 cup maida, 3/4 cup corn flour, 1/2 teaspoon turmeric, 1/2 teaspoon pepper powder, and 1/2 teaspoon salt in a mixing bowl.
- Prepare a smooth, lump-free batter by adding water.
- Dip the paneer cubes in the batter and coat evenly.
- Deep fry in hot oil with a medium flame.
- Fry the paneer until golden brown and crisp.
- Drain the paneer and set it aside.
- 2 tbsp oil, heated in a large wok 1 teaspoon cumin, 1/2 teaspoon fennel, a pinch of hing, and a few curry leaves Cook until the spices become aromatic.
- Sauté the garlic, 1 inch ginger, and 1/2 onion until the onions turn translucent.
- Also, add 1/2 capsicum and sauté for a few minutes.
- Maintaining a low heat, add 1/4 tsp turmeric, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp pepper powder, and 1/2 tsp salt.
- Cook until the spices become aromatic.
- Cook on high for 2 minutes after adding 2 tbsp tomato sauce. 2 tbsp water can be added to adjust the sauce's consistency.
- Mix in the fried paneer to coat it evenly with the sauce.
- Finally, add 2 tbsp coriander, lemon, and crispy paneer pepper fry to taste.
- To begin, a 1:1 ratio of maida and cornflour can be used to make the paneer crispier.
- In addition, double-frying the paneer will keep it crunchy for a longer period of time.
- Additionally, adjust the pepper to your preferred level of heat.
- Always fry on medium heat to achieve the best texture. Excess oil will be absorbed if you fry on a low flame.
- If you like spicy food, add more peppercorns, green chilies, or both.
- Do you dislike paneer? Mushrooms, cauliflower, tofu, and chicken can also be used.
- You can also use pepper powder instead of peppercorns.
- I prefer coconut oil for frying because I like the flavour it adds to the dish. Choose your favourite oil.
- Finally, when served hot and spicy, the crispy paneer pepper fry recipe is delicious.
Can we directly fry paneer?
1 1/2 tablespoons olive oil in a skillet over medium heat Add the paneer pieces and cook for 3 to 4 minutes, or until golden brown.
How can I soften paneer after it has been fried?
Mix it with a spoon after adding salt. After that, immerse the fried paneer in the salty warm water. Soak the fried paneer for 10 to 12 minutes in this salty warm water. Finally, gently press the paneer pieces to remove excess water before serving with your favourite dish.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.