Loading...
A wonderfully tangy and creamy curry from Mangalore. Soft paneer cubes are simmered in a fragrant masala paste made from roasted spices and fresh coconut, creating a truly unique South Indian flavor.
For 4 servings
Prepare the Masala Paste
Cook the Curry Base
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A wonderfully tangy and creamy curry from Mangalore. Soft paneer cubes are simmered in a fragrant masala paste made from roasted spices and fresh coconut, creating a truly unique South Indian flavor.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 459.52 calories per serving with 13.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Paneer and Simmer
Prepare the Tempering (Tadka)
Finish and Serve
Substitute paneer with firm tofu or chickpeas. Press the tofu well to remove excess water before using.
Add vegetables like potatoes, bell peppers, or green beans along with the onions for a more wholesome curry.
For a richer gravy, you can add 1-2 tablespoons of cashew nuts while grinding the masala paste.
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
The blend of spices like coriander, cumin, and fenugreek are traditionally known to stimulate digestive enzymes and promote gut health.
Turmeric, a key spice in the masala, contains curcumin, a compound with powerful antioxidant and anti-inflammatory effects that help combat cellular damage.
One serving of Paneer Ambat contains approximately 380-420 calories, primarily from the paneer, coconut, and oil. The exact count can vary based on the fat content of the paneer and coconut.
Paneer Ambat can be a healthy dish as it is rich in protein from paneer and contains healthy fats from coconut. The spices used also offer various health benefits. However, it is calorie-dense, so portion control is recommended for those watching their weight.
Yes, you can easily make this vegan by replacing the paneer with an equal amount of firm tofu. Simply cube the tofu and add it at the same step as the paneer.
This curry pairs beautifully with traditional Mangalorean accompaniments like steamed rice, Neer Dosa (lacy rice crepes), or Sannas (steamed rice cakes).
To reduce the heat, use fewer dried red chillies or opt for a milder variety like Kashmiri chillies, which provide excellent color with less spice. To increase the heat, add one or two more chillies.
Leftover Paneer Ambat can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.