Monday, 8 August 2011

Paneer Curry - Kerala Style

Today's recipe was shared with me by my sister, Sharon's mom-in-law, Mary aunty. Mary aunty is a wonderful cook and a lovely person. Lots of fun to talk to. She has quite a few masterpiece recipes to her credit. I love her cookies (of diferent kinds), puddings, pies and much much more. She and I both believe in cooking made simple and thus this dish goes by the same principle too.

Most days, I keep worrying about what new dish I can make that goes well with chapathis. Well this dish is definitely one that can be tried out once in a while.

Paneer which has always been the fort'e of North Indian cuisine has now found its way to the South too with this simple dish which will surely brighten up your dreary days. What do you think about cooking paneer, Kerala style?! Sounds cocky, I know but this is definitely worth a try. The fresh aromatics and the rich coconut milk gravy makes this dish a unique one.

I like this recipe especially for its simplicity, unlike most other paneer dishes.

Hope you enjoy this paneer dish.


Paneer - 200 gms
Onion (ground) - 1 (big)
Garlic (ground) - 3 to 4 cloves (plump)
Meat masala - 3 to 4 tsp (add more to the gravy if needed)
Tomato (ground) - 3 (medium)
Water - 1 & 1/2 cups + 1/2 cup for gravy
Milk - 1/2 cup
Thick Coconut milk - 1 cup
Cashew paste - 10 (soaked in a little water/milk for 1/2 an hour)
Vinegar - 1/2 tsp
Coriander leaves
Salt - to taste


Heat water (excluding the water for gravy) in a pan with a pinch of salt and keep aside. In another pan, heat a little oil and fry the paneer pieces gently. Once fried, throw the paneer into the salt water and keep aside. Grind onion with garlic and meat masala and keep aside. Grind tomatoes and keep aside.

Take a pan, heat oil and fry the ground onion mixture on a low flame for a few minutes. (till the water content reduces and it starts getting off the pan) Add ground tomatoes into this and fry till oil separates. Now add the paneer pieces and combine well. Add the milk and water (for gravy) and cook for a few minutes. Then, add the thick coconut milk, cashew paste and a few coriander leaves into it and cook for a few more minutes. Do not boil. Add vinegar and switch off flame.

Notes: Frying the paneer pieces is optional. I normally don't fry it.

You can also fry a few curry leaves in oil and add it to the dish towards the last. It add to the flavour of the dish. For those who are health conscious, this step can be avoided.

Source: Our sweet Mary Aunty

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