Karnataka-style Paneer Masala

Ingredients

In the original Greek dish, Fetoydia, the main ingredient is feta cheese, which is a brined cheese made from sheep's milk. In this adapted Karnataka-style Paneer Masala, the feta cheese is replaced with paneer, a fresh Indian cheese made from cow's milk. The spices and flavors are also adjusted to suit the Karnataka cuisine, incorporating traditional spices like mustard seeds, curry leaves, and red chili powder. We alse have the original recipe for Fetoydia, so you can check it out.

• 250g (8.8 oz) paneer, cubed 250g (8.8 oz) paneer, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan and add mustard seeds and cumin seeds. Allow them to splutter.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute.
4. 4.
   Add the tomato puree and cook until the oil separates.
5. 5.
   Add red chili powder, turmeric powder, garam masala, and salt. Mix well.
6. 6.
   Add the paneer cubes and gently stir to coat them with the masala.
7. 7.
   Cook for 5-7 minutes on low heat, allowing the flavors to blend.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with roti or rice.

Treat your ingredients with care...

• Paneer — To keep the paneer soft and moist, soak the cubed paneer in warm water for 10 minutes before using it in the recipe.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Add a tablespoon of yogurt or cream to the gravy for a creamier texture.
• Serve the Paneer Masala with a side of raita (yogurt-based dip) to balance the spiciness.

Serving advice

Serve the Karnataka-style Paneer Masala hot with roti (Indian bread) or steamed rice. It pairs well with a side of cucumber raita or a fresh salad.

Presentation advice

Garnish the Paneer Masala with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Indian thali (platter) for an authentic touch.