Paneer Ambat
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.Soak the tamarind in 1/4 cup of warm water for 15 minutes. Squeeze to extract the pulp, then strain and discard the solids. Set the tamarind water aside.
- c.Heat 1 tbsp of coconut oil in a small pan over low-medium heat. Add coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies. Roast for 2-3 minutes until fragrant, ensuring they don't burn.
- d.In a blender, combine the roasted spices, grated coconut, turmeric powder, and the prepared tamarind water.
- e.Add up to 1/2 cup of water as needed and grind to a very smooth, fine paste. Set aside.
- 2
Step 2
- a.Cook the Curry Base
- b.Heat 2 tbsp of coconut oil in a kadai or heavy-bottomed pot over medium heat.
- c.Add the chopped onion and sauté for 6-8 minutes until it becomes soft and translucent.
- d.Pour in the ground masala paste. Stir well and cook for 7-10 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating from the edges of the masala.
- e.Add the remaining 1.5 cups of water, salt, and grated jaggery. Mix thoroughly and bring the curry to a gentle boil.
- 3
Step 3
- a.Add Paneer and Simmer
- b.Gently slide the paneer cubes into the boiling gravy.
- c.Reduce the heat to low, cover the pot, and let it simmer for 5-7 minutes. This allows the paneer to absorb the rich flavors of the curry. Avoid overcooking, as it can make the paneer chewy.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the curry simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan over medium-high heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Add the curry leaves and asafoetida. Sauté for about 20 seconds until the leaves turn crisp and fragrant.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering over the paneer curry immediately.
- c.Stir gently to incorporate the tempering. Turn off the heat and let the curry rest for 5 minutes for the flavors to meld.
- d.Serve Paneer Ambat hot with steamed rice, neer dosa, or sannas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh or frozen grated coconut. Desiccated coconut will result in a different texture and taste.
- 2Roast the spices on a low flame to draw out their essential oils without burning them, which would make the curry bitter.
- 3To make the paneer extra soft, soak the cubes in warm salted water for 10-15 minutes before adding them to the curry.
- 4The balance of tangy (tamarind) and sweet (jaggery) is key. Adjust these to your personal preference.
- 5This curry thickens as it cools. Add a splash of warm water when reheating to adjust the consistency.
Adapt it for your goals.
Vegan
Substitute paneer with firm tofu or chickpeas. Press the tofu well to remove excess water before using.
With VegetablesWith Vegetables
Add vegetables like potatoes, bell peppers, or green beans along with the onions for a more wholesome curry.
Creamier VersionCreamier Version
For a richer gravy, you can add 1-2 tablespoons of cashew nuts while grinding the masala paste.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Aids Digestion
The blend of spices like coriander, cumin, and fenugreek are traditionally known to stimulate digestive enzymes and promote gut health.
Anti-inflammatory Properties
Turmeric, a key spice in the masala, contains curcumin, a compound with powerful antioxidant and anti-inflammatory effects that help combat cellular damage.
Frequently asked questions
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.