Pepper Paneer Dry
South Indian pepper-fry tradition
Cubes of soft paneer seared and tossed with crushed black pepper, capsicum and onion petals — a clean, protein-forward dish with restaurant swagger and home-kitchen honesty.
What goes in
- Fresh paneer
- Black pepper, fennel, cumin
- Capsicum & onion petals
- Curry leaves, ginger-garlic
How we cook it
Paneer is seared quickly so it forms a light crust while staying pillowy inside, then folded into the pepper masala off the flame to keep it tender.
Best served with
Veg fried rice, phulkas, or as a party starter.
Why it's homely
No colourings, no cornflour coating — just paneer, pepper and patience, the way it's made for family celebrations.
Why it's healthy
Paneer delivers protein and calcium; the dish is sautéed, never deep-fried, and carries no cream or sugar.
Easy on digestion
Fennel and pepper aid digestion, and skipping the batter coating means none of the usual fried heaviness.
Want Pepper Paneer Dry on an upcoming weekend?
Specials are picked by neighbourly demand — a WhatsApp nudge works wonders.