Pepper Paneer Chettinad

Fiery and bursting with myriad flavours is this paneer dish cooked in Chettinaad style This is a Sanjeev Kapoor exclusive recipe.

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Pepper Paneer Chettinad

Main Ingredients Paneer (cottage cheese), Black peppercorns
Cuisine Chettinaad
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Pepper Paneer Chettinad

  • 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 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
  • to taste Salt
  • for garnishing coriander sprig


  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.