Podi Paneer Pepper Fry
This contemporary paneer fry uses Chennai Milagai Podi as the primary spice coating, pairing its roasted lentil-sesame profile with curry leaves, onion and a restrained amount of fresh pepper. It is intentionally dry rather than gravy-based.
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
✨ Zaika Potli Secret Technique
Add 2 tbsp Chennai Milagai Podi after the paneer has been seared. Toss over low heat so the seasoning adheres without burning.
Ingredients
Ingredients
- Paneer — 400 g, cut into cubes
- Chennai Milagai Podi — 2 tbsp / about 16–20 g
- Black pepper — ½ tsp, freshly crushed
- Sesame oil or neutral oil — 1½ tbsp
- Onion — 1 medium, sliced
- Curry leaves — 12
- Green chilli — 1, slit
- Lemon juice — 1 tsp
- Salt — only if needed
Cooking Instructions
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1Pat the paneer dry with kitchen paper.
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2Heat half the oil in a wide pan.
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3Add paneer and sear on two or three sides until lightly golden. Remove.
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4Add the remaining oil.
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5Add onion, curry leaves and green chilli.
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6Cook over medium-high heat until the onion softens but retains a little bite.
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7Reduce the heat.
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8Return the paneer to the pan.
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9Add Chennai Milagai Podi and crushed black pepper.
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10Toss gently until the cubes are evenly coated.
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11Cook for 1–2 minutes only.
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12Taste before adding any extra salt.
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13Finish with lemon juice.
💡 Chef's Pro Tip
Paneer toughens when overcooked. Brown it briefly at the beginning, remove it, and return it only for the final seasoning stage.
🍽️ Perfect Serving Pairings
My Take On Podi Paneer Pepper Fry
This contemporary paneer fry uses Chennai Milagai Podi as the primary spice coating, pairing its roasted lentil-sesame profile with curry leaves, onion and a restrained amount of fresh pepper. It is intentionally dry rather than gravy-based.
The Secret: Paneer toughens when overcooked. Brown it briefly at the beginning, remove it, and return it only for the final seasoning stage.