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Creamy Pepper Paneer

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Creamy Pepper Paneer, a creamy dish where the gravy is made using roasted peanuts and onions with a blend of roasted and ground spices which gives this dish an amazing flavor. The milk, fresh cream and peanut gives the gravy the sweetness which balances out the spice of black pepper. This goes well with rotis, chapatis or naan.

I had seen this recipe on a TV show long back. So thought to give it a try. I didn't remember all the ingredients used and the exact process. I did my own variation and created this dish. It came out so creamy and yummy. The mild spice gravy will be loved by kids as well.



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Creamy Pepper Paneer

Yield: 3 - 4 servings
Author: Namitha Shenoy
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A creamy Paneer dish where the gravy is prepared using roasted Peanuts and onion with a blend of roasted spices.

Ingredients:

  • Paneer - 250 gms
  • Milk - 1 cup
  • Curd - 2 tbsp
  • Fresh cream - ½ cup
  • Fresh Coconut(grated) - 2 tbsp
  • Chilli flakes - 1 tbsp
  • Cumin seeds - 1 tsp
  • Curry leaves - 1 sprig
  • Butter - 1 tbsp
  • Oil - 1 tbsp
For masala powder :
  • Coriander seeds - 1 tbsp
  • Saunf - 1 tbsp
  • Black Peppercorns - 2 tbsp
  • Poppy seeds - 1 tbsp
For the onion-peanut paste :
  • Oil - 1 tbsp
  • Garlic cloves - 5 to 6
  • Ginger (chopped) - 1 inch
  • Onions (chopped) - 2
  • Roasted Peanuts (peeled) - ¼ cup

Instructions:

  1. Dry roast all the ingredients under "for masala powder" until golden brown. Allow it to cool and grind to a coarse powder. Keep aside. 
  2. For peanut paste : heat a pan. Once hot, add garlic and ginger. Sauté for a minute. Add onions and fry until translucent. Now add peanuts, sauté for 2 minutes. Switch off the flame and let it cool. Grind to a smooth paste adding ½ cup water. Keep aside. 
  3. In a thick-bottom kadai, add oil and butter. Once melted, add cumin seeds and let it splutter. Add curry leaves and allow it to crackle. 
  4. Now add the peanut onion paste and fry for 3-5 minutes until it starts leaving the kadai. 
  5. Add 2 tbsp masala powder and fry for a minute. 
  6. Add curd. Mix well until the Curd is cooked. 
  7. Once done, add chilli flakes and fresh grated coconut and mix. 
  8. Add water. Mix well. Add salt to taste, mix. Cover and let it cook for 5 minutes. 
  9. You can see the oil floating. Give it a stir. Add milk and mix well. 
  10. Now add Paneer cubes and gently mix once. Cover and simmer for 2 minutes. 
  11. Open the lid and give it a stir. 
  12. Now add fresh cream, mix and simmer for 2 minutes. (Don't overcook the cream) 
  13. Switch off the flame. 
  14. Serve with rotis or chapati. 

Notes:

Cook on medium to low flame. After adding cream, don't overcook. The cream will split. You can add more masala powder if u want more spicy.
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