TAWA PANEER PEPPER FRY

“Kali mirch ka karak swaad.”

Chettinad-style paneer tossed on a hot tawa with shallots, curry leaves and a fresh roast of Sunder Kali Mirch and Sunder Sauf, finished with Sunder Black Pepper Powder.

TIME 35 minSERVES 4DIET VegHOST BuntyDHABA ROUTE NH-38, Chennai to MaduraiTASTE TeekhaHEAT Hot

WATCH ON YOUTUBE@madebysunder

RECIPE CREDIT

Bunty

Chief Mirchi Officer

Kali mirch ka karak swaad.

0/7 steps done. Tap a step below.

KITCHEN CLOCK

CHOPPING & PREP

15 min

SEASONING & REST

0 min

COOKING

20 min

TOTAL

35 min

Teekha · Hot

NUTRITION PER SERVING

Calories	420 kcal
Protein	20 g
Carbohydrates	11 g
Fat	33 g
Fibre	2 g
Sodium	330 mg

Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.

SAMAAN

AISE BANAO.

01Dry roast kali mirch and sauf for a minute. Crush coarsely.

02Sear paneer on a hot tawa with 1 tbsp oil until golden. Set aside.

03Add remaining oil and ghee, then curry leaves and green chillies.

04Add shallots and cook until golden. Add ginger garlic paste.

05Add turmeric, coriander powder, the crushed spices and salt with a splash of water.

06Toss in the paneer and black pepper powder until coated and dry.

07Finish with lemon juice and serve hot.

BUNTY KA TIP“Chief Mirchi Officer approved. Sunder daalo, swaad badhao.”Crush the pepper fresh and coarse. Pre-ground pepper alone tastes flat in this dish.