Paneer Karaikudi

5 from 3 votes

Rich, creamy, flavorful savory with subtle notes of spices and succulent paneer pieces, here’s the fabulous dish Paneer Karaikudi in all its splendor, deserving its share of adoration! Don’t get smitten with this ravisher; the real magic lies in its divine taste. It has the fusion of flavors and aroma at its best!

Prep: 10

Cook: 30

Total: 40

Course: Main Course

Cuisine: Indian

Servings: SERVINGS

Calories: 493kcal

Author: Ruchi

Ingredients

ROAST DRY SPICES

⅓ cup Desiccated unsweetened Coconut
1 Dry Red chili
1 teaspoon Coriander seeds
1 medium Cinnamon Stick
2 pieces Green Cardamom
4 pieces Cloves
1 sprig Curry leaves
¾ teaspoon Black Peppercorns

PREPARE THE CURRY

2 pieces Bay Leaf
3 teaspoons Oil or ghee
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 large Onion finely chopped
1 teaspoon Garlic paste
1 teaspoon Ginger paste
2 small Green chilies
1 medium Tomato finely chopped
2 tablespoons Tomato puree
2 tablespoons Yogurt whisked
¾ teaspoon Coriander powder (sukha dhaniya)
½ teaspoon Haldi (Turmeric powder)
1 teaspoon Kashmiri Red chili powder
1 teaspoon Fennel seeds (Sanuf)
1 sprig Curry leaves
- - Salt to taste
500 grams Paneer cut in any shape you like
1 cup Water

GARNISHES

- - Chopped cilantro leaves

Instructions

PREPARE PANEER

Thinly slice paneer into rectangles. If using the store-bought one, soak it in water for some time to soften, then cut into slices. Set them aside.

ROAST DRY SPICES

Combine black peppercorns, coriander seeds, cloves, green cardamom, whole red chili, and cinnamon stick in a heavy-bottomed wide pan. Sauté them for 2-3 minutes over medium heat.
Now add curry leaves and sauté the leaves for a few seconds. Finally, add fresh coconut shreds and sauté until lightly brown. Keep stirring frequently to avoid burning the coconut.
Take the pan off the flame and allow the spices to cool completely. Once cooled, transfer this mix to a blender.
Add 3 tablespoons of water and blend the spices in the blender until smooth and creamy. Set aside.

PREPARE KARAIKUDI CURRY

Heat ghee in a heavy-bottomed wide pan. Add bay leaves, cumin seeds, and mustard seeds.
As the cumin seeds start to crackle, add chopped onions. Cook the onions for 1-2 minutes, stirring occasionally.
Add the ginger-garlic paste to the onions and mix until combined.
Sauté for 2-3 minutes or until the onions are translucent.
Add green chilies, chopped tomatoes, and tomato puree to the onions and mix until well blended.
Cook this mixture over medium-low heat until the oil separates.
Stir in Kashmiri red chili powder, coriander powder, and salt. Mix until combined.
Add yogurt and mix again.
Finally, add the karaikudi spice blend to this simmering masala.
Mix it well.
Add water and fennel seeds.
Cover the pan with a lid and allow the curry to simmer for 3-4 minutes.
After 4 minutes, uncover the pan, and add curry leaves. Mix it with the simmering curry.
Time to add paneer triangles. Gently mix paneer into the curry.
Cover the pan and take it off the flame. Allow the paneer to soak in all the karaikudi flavors.
Uncover the pan, garnish with chopped cilantro leaves and serve hot.
This heavenly preparation of Paneer in the rich Karaikudi masala is best devoured with naan, roti, or rice.

Notes

Frequently asked questions

Can I store this delicious Paneer Karaikudi?

Yes, you can. Paneer Karaikudi stores well for up to 5 days in the refrigerator. When you need to serve it, re-heat it in the microwave oven or a pan with little water directly over a cooktop.

Can I freeze Paneer Karaikudi?

Yes, Paneer Karaikudi can be stored for 3 months in the freezer. Transfer the dish to an airtight container and keep it in the freezer. Take out from the freezer when required and thaw it on the countertop until ready to heat. Serve freshly re-heated delicacy to your surprised family and friends.

Can I omit any of the spices that I cannot find?

Spices are an inevitable part of authentic Indian cuisine. Different combinations of spices used in the masalas make for variation in the tastes and flavors, but essentially, spices are the soul of any dish! I would therefore recommend not to skip any of the spices here, as they form the authentic flavor of our lip-smacking Paneer Karaikudi.

Is this dish hot and spicy?

This is a spicy curry, but the recipe as written is not spicy. It has subtle hotness and spiciness along with a punch of tanginess that comes from tomatoes and yogurt. However, you can modify it to your liking.

Can I use store-bought Karaikudi masala?

Karaikudi masala is available readily in the market, and you can use the same to save time. However, a freshly ground masala is more flavorful and makes for a tastier Paneer Karaikudi.

Nutrition