Pepper Paneer Chettinad

Ingredients 

• 400 grams Paneer (cottage cheese) cut into 1 inch pieces
• 10-15 black peppercorns
• 3 tablespoons oil
• 6-8 dried red chillies
• ½ cup scraped fresh coconut
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 3 green cardamoms
• 2 cloves
• 1 inch stick cinnamon
• ½ star anise
• 1 teaspoon fennel seeds (saunf)
• 10-12 curry leaves
• 2 teaspoons ginger paste
• 3 medium tomatoes, chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon lemon juice
• Salt to taste
• Coriander sprig for garnishing

Method

1. Heat 1 tablespoon oil in a non-stick pan and sauté red chillies, coconut, black peppercorns, coriander seeds, cumin seeds, cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant. Cool and grind to a fine paste using water as required.
2. Heat remaining oil in the same non-stick pan and add curry leaves and the ground paste and sauté for 1-2 minutes. Add ginger paste and sauté for a minute.
3. Add tomatoes, chilli powder, turmeric powder and cottage cheese and mix well. Cook for 5 minutes.
4. Add 2 cups water, lemon juice and salt. Cover and cook for 2 minutes.
5. Garnish with coriander sprig. Serve hot with boiled rice or paranthe.