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Aromatic and tangy paneer curry from Tamil Nadu, where paneer is called 'palkatti'. This delightful dish features soft paneer cubes simmered in a rich, spiced onion-tomato gravy with a distinct South Indian flavor from fennel and curry leaves.
For 4 servings
Prepare Paneer and Cashew Paste
Sauté Aromatics and Onions
Build the Gravy Base
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Aromatic and tangy paneer curry from Tamil Nadu, where paneer is called 'palkatti'. This delightful dish features soft paneer cubes simmered in a rich, spiced onion-tomato gravy with a distinct South Indian flavor from fennel and curry leaves.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 392.63 calories per serving with 15.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish
Rest and Serve
Replace paneer with firm tofu (press and fry it similarly) and use oil instead of ghee to make a completely plant-based version.
Add 1/2 cup of green peas or diced bell peppers along with the tomato puree for extra nutrition and texture.
For a different creamy texture, substitute the cashew paste with 1/4 cup of thick coconut milk. Add it at the very end, after turning off the heat, and stir gently. Do not boil after adding coconut milk.
For a spicier, more complex flavor, add a pinch of black pepper powder and 1/4 tsp of star anise powder along with the other dry spices.
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
Cashews provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The inclusion of spices like fennel seeds and coriander powder is known in traditional medicine to help aid digestion and reduce bloating.
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin. These antioxidants help combat oxidative stress and inflammation in the body.
'Palkatti' is the Tamil word for paneer or fresh cheese. 'Pal' means milk and 'katti' means solid or block. So, this dish is essentially Paneer Masala with a distinct South Indian flavor profile.
Palkatti Masala can be part of a balanced diet. Paneer is a great source of protein and calcium. The dish also contains beneficial spices and vegetables. However, it does contain fat from oil and cashews, so portion control is key for a healthy meal.
One serving of this Palkatti Masala (approximately 1 cup) contains around 330-360 calories, excluding any accompaniments like rice or bread. This is an estimate and can vary based on the exact ingredients and oil used.
Yes, you can make a 'Jain' or 'Satvik' version. Skip the onions and ginger-garlic paste. To compensate for the flavor, you can add a pinch of asafoetida (hing) to the hot oil and increase the amount of tomato puree slightly.
If your gravy is too thin, you can simmer it uncovered for a few more minutes to allow some of the water to evaporate. Alternatively, you can mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering gravy to thicken it quickly.
Leftover Palkatti Masala can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration; add a splash of water or milk while reheating to adjust the consistency.