Paneer Pepper Dry | Paneer Kadi Patta - Easy Paneer Recipe

aneer pepper dry, kadi patta homemade easy recipes for Indian vegetarian lunch, dinner #paneer

5 from 3 votes

Paneer Pepper Dry | Paneer Kadi Patta - Easy Paneer Recipe

Paneer Pepper Dry (Paneer Kadi Patta) is an easy-to-make, flavorful recipe that is crispy on the outside with a soft melt-in-mouth texture inside, prepared mainly using curry leaves, peppercorns, and paneer (Indian cottage cheese).

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Side Dish, Snack

Cuisine: Indian, north indian, South Indian

Diet: Vegetarian

Servings:

Calories: 500kcal

Author: Kushi

Ingredients

2 cups Curry leaves , loosely packed (the more the better for flavor :-))
1 tablespoon Peppercorns (adjust to taste)
400 grams Paneer cubes
¾ cup Rice flour
2 tablespoon All-purpose flour or corn starch
Salt , to taste
Water , as needed
Oil , for frying

For final tempering

2 tablespoon Oil
3 tablespoon Garlic cloves , finely chopped
3 Green chilies , slit (adjust to taste)
2 sprigs Curry leaf
Salt , to taste

Instructions

STEP I

In a pan on medium to low flame, add curry leaves and peppercorns and dry roast until curry leaves become crispy. Switch off the flame and let it cool.
2 cups Curry leaves, 1 tablespoon Peppercorns
Add it to a blender or mixer and blend it to an almost smooth powder.

STEP II

In a bowl, add rice flour, all-purpose flour, half of the curry leaves & peppercorn powder (from above), and salt to taste.
¾ cup Rice flour, Salt, 2 tablespoon All-purpose flour
Add water little by little to form a medium-thick paste-like texture. (water required is approx ¾ cup and 1 tablespoon extra, check the video of preparing paneer pepper dry to see the right consistency).
Water
To the above batter, add paneer cubes and toss to combine.
400 grams Paneer cubes

STEP III

Heat oil in a pan for frying on medium flame. Once hot, drop paneer cubes (from above) depending on the size of your pan, and fry till they are crisp on the outside.
Oil
Transfer the fried paneer to a paper towel to absorb excess oil.

STEP IV

In another pan, add oil, garlic cloves, green chilies, curry leaves, and saute until garlic becomes light golden.
2 tablespoon Oil, 3 tablespoon Garlic cloves, 3 Green chilies, 2 sprigs Curry leaf
Now add the remaining curry leaves-pepper mixture (from Step I), a pinch of salt, fried paneer, and toss to combine. Serve immediately for best taste and enjoy.
Salt
Bonus tip: If you deep fry paneer cubes as described above, you can also store them in an airtight container and munch them throughout the day.

Notes

To get the perfect texture always fry on medium flame. If you fry paneer on low flame, it will absorb excess oil.
Love spicy food, increase the amount of peppercorns or green chilies or both.
Don’t like paneer? You can even use mushroom, cauliflower, tofu, or chicken.
Instead of peppercorns, you can even use pepper powder directly.
I generally prefer coconut oil for frying as I love the flavor it gives to the dish. Use oil of your choice.
Read the post above for a non-fried, healthy stir fry version.

Nutrition