Paneer Pepper Fry

Steps

1. 1
   Dry roast black peppercorns, cumin seeds, and fennel seeds in a pan over low heat until fragrant. Transfer to a bowl to cool completely, then grind into a fine powder.
2. 2
   Cut paneer into thick slabs. Heat oil in a non-stick pan and pan-fry the slabs until light golden brown on both sides. Cool slightly and cut into pieces.
3. 3
   Coarsely chop garlic in a food processor and transfer to a bowl. Roughly chop onions and process until finely chopped.
4. 4
   Heat oil in a frying pan over high heat. Add cumin seeds, fennel seeds, curry leaves, and a little chopped garlic, sautéing briefly until fragrant.
5. 5
   Add whole garlic cloves, chopped onions, and a pinch of salt. Cook over medium-high heat, stirring continuously, until onions turn light golden brown, about 5-7 minutes.
6. 6
   Add ginger garlic green chilli paste and stir continuously for another 2-3 minutes until the onions deepen in color and develop more flavor.
7. 7
   Reduce heat to low and add turmeric powder, garam masala, half of the pepper fry masala, and a splash of hot water. Mix well and cook until the masala is properly roasted and oil separates from the mixture.
8. 8
   If the masala appears too dry, add a little hot water to adjust the consistency so it can coat the paneer pieces well.
9. 9
   Add paneer pieces along with the remaining pepper fry masala, slit green chillies, curry leaves, lemon juice, and salt. Mix gently, ensuring all paneer is evenly coated without breaking.
10. 10
    Taste and adjust seasoning as needed. Finish with fresh coriander and give everything a final gentle mix.