Idiyappam with Palkatti Masala

Ingredients

• 250 g Paneer (cut into 1-inch cubes)
• 3 tbsp Vegetable Oil (divided)
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds (lightly crushed)
• 1 sprig Curry Leaves
• 2 pcs Onion (medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 3 pcs Tomato (medium, pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 1.5 tsp Coriander Powder
• 12 pcs Cashews (soaked in warm water)
• 1 cup Water (adjust for desired consistency)
• 1 tsp Salt (to taste)
• 0.75 tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Paneer and Cashew Paste

   • Soak 12 cashews in 1/4 cup of warm water for at least 15 minutes. This will help in making a smooth paste.
   • Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the paneer cubes and shallow fry for 4-5 minutes, turning occasionally, until they are light golden on all sides. Remove from the pan and set aside.
   • Grind the soaked cashews along with the soaking water into a very fine, smooth paste. Set aside.
2. 2

   Sauté Aromatics and Onions

   • In the same pan, add the remaining 2 tablespoons of oil. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
   • Add 1 tsp of lightly crushed fennel seeds and the sprig of curry leaves. Sauté for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté on medium heat for 6-8 minutes, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Build the Gravy Base

   • Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the puree thickens and you see oil separating from the sides of the masala.