When I first made this Paneer Pepper Varattiyaathu, it was on a lazy Sunday when I had leftover paneer and no plans. It was a no non veg day. Making this one Paneer into something bold and simple was my goal. And believe me, this dish came together like magic! The fragrance from the roasted spices alone made everyone peep into the kitchen asking what’s cooking thinking it was chicken fry.

Growing up, we always had pepper based masalas at home especially during rainy days. That spicy bite mixed with soft paneer just hits the right spot. This one’s not your regular paneer curry. It’s dry, peppery, and full of homemade flavours you’ll love.

Health Benefits
Paneer gives you good protein and calcium, especially for kids. Pepper is great for digestion and immunity. The homemade masala uses warm spices that are good for your gut and metabolism. Coconut oil and curry leaves add that Kerala flavour and a bit of heart-health goodness too.

Let’s Talk About Ingredients

• Paneer – Soft paneer works best. Soaking it in hot water with turmeric and salt makes it juicy. You can also use tofu instead.
• Whole Spices – Cinnamon, cardamom, cloves, cumin, coriander, fennel, and black peppercorns make up the masala. Dry roast and powder them fresh for best results.
• Small Onions & Big Onion – Small onions give sweetness. Big onion adds crunch at the end.
• Tomato – Gives a slight tang and helps bind everything.
• Ginger Garlic – Adds depth and that Indian touch.
• Coconut Oil & Curry Leaves – These two make it very much Kerala style. Don’t skip!

Detailed Recipe

Video Recipe

Instructions with Photo Guide

• Prepare the spice powder

• In a dry pan, add 1/2 inch piece of cinnamon, 3 cloves, 1 cardamom,

• 1 tsp cumin seeds, 1/2 tsp fennel seeds, 1 tbsp coriander seeds, and 1 tbsp black peppercorns.

• Dry roast them on low flame for 2 to 3 minutes until the aroma comes out.

• Switch off the flame and let it cool slightly.

Grind this roasted mix into a fine powder and keep it aside. This is your fresh homemade spice mix.

• Soak the paneer for softness

• Take 200 gms of paneer and cut them into medium-sized cubes.

• In a bowl, add the paneer cubes along with 1/8 tsp turmeric powder, 1/2 tsp salt, and 1/8 tsp pepper powder.

• Mix gently so the pieces are well coated.

• Pour hot water into the bowl until the paneer is fully soaked.

• Let it rest for 15 minutes. This makes the paneer soft and tasty.

• Start cooking the base

• In a mud pot or any thick-bottomed pan, heat 1 tsp coconut oil.

• Add 5 small onions (crushed or chopped small)

• and 1 tbsp crushed ginger garlic.

• Sauté on medium heat till the onions turn light pink and soft.

• Add curry leaves and tomato

• Now add 1 sprig of fresh curry leaves.

• Toss once and then add 1/2 tomato, finely chopped.

• Cook this mixture for about 1 minute until the tomatoes soften slightly.

• Add spice and cook masala

• Add 1/8 tsp turmeric powder,

• a pinch of salt,

• and 1.5 tsp of the prepared spice powder.

• Mix well and cook on low flame for another 2 minutes until everything combines and turns aromatic.

• Add soaked paneer

• Drain the soaked paneer pieces and add them to the pan.

• Along with that, add 1/8 cup of the soaked water to help blend everything well.

• Stir gently and cook on low flame for 2 minutes so the paneer absorbs the masala.

• Layer in more flavour

• Now add 1 big onion sliced thinly and crushed slightly with your hands before adding (this helps in releasing the juices).

• Also add 2 green chillies roughly chopped,

• 1 more tsp of the prepared spice powder,

• a pinch of red chilli powder, and some salt to season the onion.

• Mix everything well and continue to sauté for another 1 to 2 minutes until the onions are cooked but still have a slight crunch.

• Final touch of spice

• Lightly mash a few paneer pieces with the back of the ladle for that rustic look and texture.

• Add the last 1 tsp of the prepared spice powder (you can reduce to 1/2 tsp or skip it if you feel the dish is already spicy).
• This third round of masala gives it a final lift.

• Finish the dish

• Drizzle 1/4 tsp of coconut oil on top

• and add a fresh sprig of curry leaves.

• Give it one final mix and switch off the flame.

Expert Tips

• Always roast the spices fresh – don’t use store-bought powders.
• Soaking paneer makes a huge difference in texture.
• Add spice powder in three stages – it gives layered flavour.
• Crushing onions by hand before adding gives it a home-style finish.
• Don’t skip curry leaves and coconut oil at the end – they lift the dish.

FAQs

Can I use store-bought garam masala instead?
Not recommended. This dish depends on a fresh roasted pepper-based mix, not generic garam masala.

Is this very spicy?
It’s spicy but not burning hot. You can reduce the pepper mix at the end to adjust.

Can I use tofu instead of paneer?
Yes, tofu works well. Soak it like paneer for softness.

What can I pair this with?
Best with ghee rice, jeera rice or plain rice. Can also be eaten with chapathi.

Recipe card