Palkatti Masala

Name: Palkatti Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
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)

RATING

4.5/5(98)

TASTE SCORE

8/10

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.

PREP

15m

COOK

25m

SERVES

1 CUP

372 cal

SERVINGS

METHOD · 5 STEPS

Prepare Paneer and Cashew Paste
1.Soak 12 cashews in 1/4 cup of warm water for at least 15 minutes. This will help in making a smooth paste.
2.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.
3.Grind the soaked cashews along with the soaking water into a very fine, smooth paste. Set aside.
Sauté Aromatics and Onions
1.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.
2.Add 1 tsp of lightly crushed fennel seeds and the sprig of curry leaves. Sauté for about 30 seconds until fragrant.
3.Add the finely chopped onions and sauté on medium heat for 6-8 minutes, until they turn soft and golden brown.
4.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Build the Gravy Base
1.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.
2.Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 1 minute, being careful not to burn the spices.
3.Stir in the prepared cashew paste. Cook for 2-3 minutes, stirring continuously, until it is well combined and the gravy thickens.
Simmer and Finish
1.Gradually pour in 1 cup of water, stirring constantly to avoid lumps. Add salt to taste and mix well.
2.Bring the gravy to a gentle boil over medium heat.
3.Gently add the fried paneer cubes to the gravy. Stir to coat them evenly.
4.Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the paneer to absorb the flavors of the masala.
5.Turn off the heat. Sprinkle the garam masala and chopped coriander leaves on top. Give it a final gentle stir.
Rest and Serve
1.Let the Palkatti Masala rest, covered, for 5-10 minutes before serving. This helps the flavors to meld together.
2.Serve hot with chapati, naan, parotta, or steamed rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For extra soft paneer, soak the fried cubes in a bowl of warm salted water for 10 minutes before adding them to the gravy. Squeeze out the excess water before adding.
2
Do not overcook the paneer in the gravy, as it can become tough and chewy.
3
Using ripe, red tomatoes will give the gravy a vibrant color and a naturally sweet and tangy flavor.
4
Lightly crushing the fennel seeds before adding them to the oil releases their essential oils and enhances their aroma.
5
For a richer gravy, you can add 1-2 tablespoons of heavy cream or fresh malai at the end along with the garam masala.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan Version

Replace paneer with firm tofu (press and fry it similarly) and use oil instead of ghee to make a completely plant-based version.

With Vegetables

Add 1/2 cup of green peas or diced bell peppers along with the tomato puree for extra nutrition and texture.

Coconut Flavor

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.

Chettinad Style

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.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Protein

Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.

heart

Source of Healthy Fats

Cashews provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.

stomach

Aids Digestion

The inclusion of spices like fennel seeds and coriander powder is known in traditional medicine to help aid digestion and reduce bloating.

leaf

Rich in Antioxidants

Tomatoes are rich in lycopene, and spices like turmeric contain curcumin. These antioxidants help combat oxidative stress and inflammation in the body.

QUESTIONS?

Frequently asked questions

'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.