Tandoori Paneer Kulambu (Curry)
Updated: Sep 22, 2017
Kulambu can be thin, like a broth, or thicker like a gravy. It can contain vegetables or not. It is laden with spices and coconut milk, and may be spicy but you can control the heat by the amount of chilli powder you add.
Kulambu's are meant to be eaten with rice, and perhaps a vegetable dish. I am going to stand by this one and say that it will be the best you ever make at home. It features a magical ingredient which gives the kulambu it's beautiful tinge.
“A recipe has no soul, you as the cook must bring soul to the recipe.” – Thomas Keller
Here is the recipe for my mom's Ultimate Tandoori Paneer Kulambu(Curry), but no one slays Paneer Kulambu like my mom!
1 Package Paneer, 400g (Indian Cottage Cheese), cubed
2 Medium Sized Onions (I used white), diced
2-3 Large Tomatoes, diced
2 Green Chillies (I used the thai red and green chilli)
2 Inches of Ginger, minced
5-6 Cloves of Garlic, minced
1/2 Cup of Coconut Milk
2 Teaspoons Red Chili Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Turmeric Powder
Salt to taste
1/2 Cup Chopped Coriander
Red food colouring, powdered
1.Cut Paneer in rectangle pieces, with your desired thickness. Sprinkle some salt. In a flat pan, heat some oil and place the paneer to pan fry until brown.
2.Let it cool, and dice them.
3.Heat oil in a wok or a pan. Finely chop or make a paste of Ginger, Garlic and Green Chillies. Add them to the pan and fry for a minute.
3.Finely chop onions and add them to the pan. Fry them for 4-5 minutes till they become translucent.
4.Add diced tomatoes and add them to the pan. Cook the mixture for 5-6 minutes until the raw aroma of the tomatoes goes away.
5.Throw in your chopped paneer and stir.
6.Add Turmeric Powder, Red Chili Powder and Garam Masala to the gravy.
7.Add 3/4 Cup Water to adjust the consistency along with Salt, according to taste. Then add 1/2 Cup Coconut Milk.
8.Once it cooked, add very little red food colouring (a little goes a long way). Stir and let it cook for 5 mins.
9.Finally, add chopped coriander.
10. Serve over hot basmati rice or coconut roti, Voila:)