Cottage cheese has been a versatile, vegetarian ingredient for many recipes. It is not only a dish of its own but can be added in many other dishes as plus to make it look and taste better. Speaking of Cottage cheese, we are here with a new recipe of Pepper Paneer which is rich in taste and also goes with a variety.  To try this, must follow the instructions provided below.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4-6

Ingredients :
Paneer : 500 grms / 2 cups (cut into 1″ cube)
Onion : 1 big (sliced thinly)
Green Chillies : 2 ( slit lengthwise)
Ginger : 1/2″ piece (crushed)
Garlic : 3-4 small (crushed)
Tomato Sauce or Tomato Ketchup : 1tbsp (or) Tomato : 1 small (add a tomato in a blender and make it to paste)
Turmeric Powder : 1/4 tsp

Black Pepper: 1 tbsp or to your spice tolerance level (freshly crushed)

Cooking oil: 1 tbsp
Coriander leaves: for garnish (finely, chopped)
Salt to taste

To roast and grind the Spice Powder: 
Fennel seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Cloves : 2
Star anise: 1
Cardamom Pods : 1
Cinnamon : 1/4″ stick
Bay Leaves : 1
(or) Substitute with store bought Garam Masala : 1/2 tsp

1. Cut paneer into small size cubes. If you are using store bought paneer, then, briefly soak them in salted hot water to make it soft and tasty. To do the above, heat 2 cups of water for couple of minutes and add a teaspoon of salt to the water and drop the paneer cubes for 2 minutes and drain the water and set it aside.

2. In a small frying pan; lightly roast all the ingredients listed ” To roast and grind the spice powder” and powder it using a mortar and pestle  or coffee grinder till smooth. (Note: You can skip this step and can use store bought garam masala, but fresh masala taste too good.)

3. In a nonstick fry pan and heat oil and sauté the sliced onions till they are golden brown. Add crushed ginger and garlic and green chillies and sauté till the raw flavor disappears.

4. Add turmeric powder, grounded spice powder, half of crushed black pepper (leaving ½ behind for final sprinkling) and salt; sauté it for couple of minutes.

5. Add tomatoes sauce or tomato ketchup or tomato paste, whichever you prefer (I have used tomato sauce); sauté and mix them well. Taste and adjust the seasonings.

6. Now add the paneer pieces and gently combine well. Let it slowly fry on all sides in a low heat for about 5 minutes.

7. When well coated paneer pieces with masala becomes dry and starts taking a light blackish/dark brown colour sprinkle remaining ½ of pepper powder and finally garnish with coriander leaves.

8. Serve hot with chapati or with parantha or any roti varieties, etc…Enjoy!

Source: https://www.kothiyavunu.com/2013/10/pepper-paneer-recipe-paneer-pepper/