Paneer Pepper Fry

Instructions

1. 1

   Prepare the Spice Mix

   • In a small, dry pan over low heat, toast the black peppercorns, fennel seeds, and cumin seeds for 1-2 minutes until they release a fragrant aroma. Be careful not to burn them.
   • Remove the spices from the heat and allow them to cool completely.
   • Once cooled, grind them into a coarse powder using a spice grinder or a mortar and pestle. Set this fresh pepper masala aside.
2. 2

   Sauté the Paneer

   • Heat 1 tablespoon of oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Gently add the paneer cubes and shallow-fry for 2-3 minutes, turning occasionally, until they are light golden on all sides.
   • Using a slotted spoon, remove the paneer from the pan and set aside. This prevents the paneer from becoming tough and breaking apart later.
3. 3

   Build the Aromatic Base

   • In the same pan, add the remaining 1 tablespoon of oil.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the curry leaves and sauté for 30 seconds until they turn crisp.
   • Add the thinly sliced onions and cook for 5-6 minutes, stirring frequently, until they become soft and translucent.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4. 4

   Combine and Finish

   • Add the cubed bell peppers to the pan and stir-fry for 3-4 minutes. They should be tender yet retain a slight crunch.
   • Reduce the heat to low. Add the turmeric powder, the prepared pepper masala, and salt. Mix well to ensure the vegetables are evenly coated.
   • Gently return the sautéed paneer cubes to the pan. Toss everything together carefully to avoid breaking the paneer.
   • Cook for 2 more minutes, allowing the paneer to absorb all the wonderful flavors.
   • Turn off the heat. Sprinkle the garam masala and drizzle the fresh lemon juice over the top. Give it a final, gentle toss.
   • Garnish with freshly chopped coriander leaves and serve immediately.