Paneer Karaikudi

If you want something quick and easy for dinner tonight, then you don’t have to look any further. I assure you, this Paneer Karaikudi is going to be a smashing hit at your dinner table.

It is one of those comforting dishes you keep craving for after a hectic day at work. It completely appeases the hungry stomach and the wishful soul. 

This recipe is perfect as a main course dish for both lunch and dinner. 

What is Paneer karaikudi

For those of you who love to explore the regional cuisines of India, here comes a pure enticer – Paneer Karaikudi, an authentic south Indian dish that hails from the Karaikudi region of Tamil Nadu in South India.

Paneer Karaikudi is a melange of flavors and aroma. It is a mildly spicy and utterly flavorful dish with the lusciousness of coconut, yogurt, and tomatoes that leave you spellbound with each morsel.

This rich gravy dish has a perfect blend of spices, and the beautiful color of the dish is rendered by red Kashmiri powder that impresses the eyes and heart.

Tender and juicy paneer pieces form the soul of the dish that takes it to an ambrosial zenith!

Reasons You’ll ♡ Paneer karaikudi

Karaikudi cuisine has an abundance of brilliant veg and non-veg delicacies known for their elaborate flavors and spices, and this paneer dish is one of its drool-worthy treats. Other reasons why you will love this recipe are —

• A flavorful and comforting recipe, a delicious dish, to die for!
• Can be prepared quickly and without much effort.
• A perfect ‘make-ahead’ dish. You can cook the gravy in advance and store it in the fridge when cooled. Assemble it on the day you need to serve.

The best part, the masala prepared for this dish is versatile, and you can use it with vegetables or even chicken, mutton, or eggs to prepare other veg and non-veg varieties of Karaikudi dishes.

Ingredient list for Paneer karaikudi

Paneer — Paneer (Indian cottage cheese) is the essential ingredient for the recipe. Using good quality paneer is necessary for preparing the best Paneer Karaikudi. Cut the paneer pieces diagonally or lengthwise.

Bay Leaf — It adds an herbaceous, slightly floral, and distinct aroma to Paneer Karaikudi.

Onion — They give structure to the gravy. Use finely chopped onions for the masala that add their distinct pungency and sweetness to the gravy.

Garlic-Ginger paste — An absolute taste enhancer, the ginger and garlic paste plays a significant role in the dish. Missing out on it will make the dish taste bland.

Green chilies — Chilies bring the desired hotness to the dish.

Tomato — Finely chopped tomatoes are added for tanginess.

Tomato puree — Tomato puree lends creaminess, tanginess, and structure to the gravy.

Yogurt — Whisked yogurt adds creaminess and mild tanginess to the gravy.

Coriander powder — Coriander powder is known to render a citrusy and woody flavor to the dish besides lending a distinct character to the gravy.

Turmeric powder (Haldi) —  It adds rich yellow color and a distinctive earthy flavor to paneer Karaikudi.

Kashmiri Red chili powder — Traditional Karaikudi spice/Chettinad spice uses whole red chilies for flavor and color. Still, to match my family’s spice level, I have added Kashmiri red chili powder for a rich red color that makes it look completely irresistible.

Seeds —  Fennel seeds, mustard seeds, and cumin seeds are added to the recipe for their aromatic and sweet flavor.

Curry leaves — Used here for its distinct flavor and aroma. Curry leaves are loved by South Indian food enthusiasts, and it finds its place in many South Indian dishes too.

Coconut — Desiccated unsweetened coconut is used along with dry roasted spices for its mild flavor and texture. As an alternate, you can use 1/4 cup of dry coconut pieces too. 

Dry Red chili — Red chilies add hotness to the Karaikudi dry masala.

Spices — Coriander seeds, cinnamon stick, green cardamom, cloves, and black peppercorns are roasted and ground to make a fine powder. It is then added to the paneer to bring its unique Karaikudi flavors alive.

Cilantro leaves — Chopped cilantro leaves are used for garnishing your most delectable preparation.

How to make Paneer karaikudi

The dish gets tanginess and creaminess from the curd and the tomato puree and an exciting string of flavors from the freshly dry-roasted and ground spices.

Prepare Paneer — Thinly slice paneer into rectangles. If using the store-bought one, soak it in water for some time to soften, then cut into slices. Set them aside.  

Dry roast the Karaikudi Spices — Now combine black peppercorns, coriander seeds, cloves, green cardamom, whole red chili, and cinnamon stick in a heavy-bottomed wide pan. Sauté them for 2-3 minutes over medium heat.

Now add curry leaves and sauté the leaves for a few seconds. Finally add fresh coconut shreds and sauté until lightly brown. Keep stirring frequently to avoid burning the coconut. 

Take the pan off the flame and allow the spices to cool completely. 

Once cooled, transfer this mix to a blender. Add 3 tablespoons of water and blend the spices in the blender until smooth and creamy. Set aside.

Prepare Masala — Heat ghee in a heavy-bottomed wide pan. Add bay leaves, cumin seeds, and mustard seeds. As the cumin seeds start to crackle, add chopped onions. Cook the onions for 1-2 minutes, stirring occasionally.

Add the ginger-garlic paste to the onions and mix until combined. Sauté for 2-3 minutes or until the onions are translucent.

Add green chilies, chopped tomatoes, and tomato puree to the onions and mix until well blended. Cook this mixture over medium-low heat until the oil separates. 

Stir in Kashmiri red chili powder, coriander powder, and salt. Mix until combined. Add yogurt and mix again. 

Finally, add the karaikudi spice blend to this simmering masala. Mix it well, add water and fennel seeds. Cover the pan with a lid and allow the curry to simmer for 3-4 minutes. 

After 4 minutes, uncover the pan, and add curry leaves. Mix it with the simmering curry. 

Assemble Paneer Karaikudi — Time to add paneer triangles. Gently mix paneer into the curry. Cover the pan and take it off the flame. 

Allow the paneer to soak in all the karaikudi flavors. 

Garnish and serve — Uncover the pan, garnish with chopped cilantro leaves and serve hot. 

This heavenly preparation of Paneer in the rich Karaikudi masala is best devoured with naan, roti, or rice.

Recipe Tips, Variations & Alternatives

Use fresh paneer — Ensure that the paneer is fresh and soft. You can use the homemade paneer or the store-bought ones. If you are using frozen paneer, please thaw it thoroughly before using it. You may keep it in warm water until it is soft and thawed. But do not keep it in the water for longer than required as it may start disintegrating upon cooking.

Variations to the dish — The delicious Karaikudi gravy can be used to prepare other vegetarian and non-vegetarian dishes. You can prepare it with chicken, mutton, or any other type of protein like tofu, paneer, mixed veggies for the meatless option.

Mildly spicy — Paneer Karaikudi, as written, is not fiery hot or spicy as it looks. This recipe is mildly spicy even though many spices have been used. Yogurt used in the recipe neutralizes its spiciness and hotness. However, you can comfortably adjust the spice level to your liking.

Tomato puree works best — Tomato puree brings creaminess to the gravy, but you can also use diced tomatoes. However, dice the tomatoes small enough to blend well into the gravy.

Role of Kashmiri chili — Kashmiri red chili powder imparts a beautiful color to the gravy without making it overly spicy because Kashmiri chilies are not very hot.

To enhance the flavor — Use ghee or butter in place of oil to enhance the taste of the dish manifold.

Vegan version — This recipe can be transformed into a completely vegan recipe by replacing paneer with tofu and yogurt with plant-based yogurt.

Add whisked yogurt — Whisk the yogurt before adding to the gravy to make it creamier. Make sure to reduce the flame before adding yogurt to the masala; else, the yogurt will curdle and spoil the preparation. Also, remember to keep stirring the masala when you add yogurt to avoid curdling.

Stone flower — Also known as Dagad ke phool is an essential spice. Since it’s not available in my local grocery stores, I had to leave it out. But if you can find this spice, please add two pieces of dagad ke phool/ Kalpasi to the karaikudi masala.

The black stone flower does not have much taste or fragrance in its raw state. However, when cooked in oil or ghee, it releases a unique earthy, smoky flavor and aroma that elevates the dish to a whole new level.

Same goes for the Kapok buds, another great spice essential in Karaikudi recipes. 

Let me know what you think!

This thick gravy savory dish is a delicious treat to the taste buds at any time. If you are an ardent paneer lover, you surely can’t give this recipe a miss. So are you ready to explore the scrumptious Paneer Karaikudi?

Try this dish once, and I bet it will become your treasured recipe forever!