By Shreya Sarpal
April 25, 2026
Paneer pepper dry sizzles with crackling curry leaves, smoky edges, and a bold black pepper punch that lingers beautifully. Each bite is fiery, juicy, and addictive, perfect when you’re craving something spicy, crisp, and seriously flavour-packed.
250 g cubed paneer 2 tbsp oil 1 tsp mustard seeds 8-10 curry leaves 1 sliced medium onion 1 tbsp ginger-garlic paste 1 tsp black pepper powder ½ tsp turmeric powder 1 tsp soy sauce Salt to taste
Heat oil, add mustard seeds and let them crackle, then toss in curry leaves.
Add sliced onions and sauté till lightly golden with a slight bite left.
Stir in ginger-garlic paste and cook till fragrant, not browned.
Add paneer, turmeric, and salt, then toss on high heat for crisp edges.
Finish with black pepper and soy sauce, mix quickly and serve hot.