Paneer Pulimunchi

Name: Paneer Pulimunchi
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gm Paneer; 100 ml water; 6-8 Red Chillies; 1 tsp turmeric powder; Tsp chilli powder; to taste Salt; 3-4 tsp lemon juice; 6-8 peppercorns; 1 tsp mustard seeds; 1 tsp Methi(fenugreek) seeds; 1 tsp jeera(cumin) seeds; 3 tsp coriander seeds; 1 Onion; 1 tsp ginger garlic paste; 1 lemon sized tamrind; 6-7 tsp ghee; 2 tsp Curry leaves

Meghana Shree @cook_26612337

#whistlewings
Pulimunchi, which means; sour (Puli) and chilli/spicy (Munchi), is a very famous curry that Mangaloreans make with the amazing seafood that's available here. It has the perfect balance of sour and spicyness & is made most of the time with fish like Bangude or even chicken. For vegetarians, paneer is the best substitute to make this curry!
Best combo: With boiled rice or Malabar Parotta.

Meghana Shree @cook_26612337

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Ingredients

45 mins

4 servings

250 gmPaneer
100 mlwater
6-8Red Chillies
1 tspturmeric powder
Tspchilli powder
to tasteSalt
3-4 tsplemon juice
6-8peppercorns
1 tspmustard seeds
1 tspMethi(fenugreek) seeds
1 tspjeera(cumin) seeds
3 tspcoriander seeds
1Onion
1 tspginger garlic paste
1lemon sized tamrind
6-7 tspghee
2 tspCurry leaves

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Steps

45 mins

1

Take a bowl. Add 1 tsp chilli powder, 1/2 tsp turmeric powder, 1/2 tsp salt and 3-4 tsp lemon juice into it, mix well.
2

Add 250g of paneer that's slightly crushed. Mix well and let it marinate for 10 minutes.
3

Take a dry pan on the stove in medium flame. Add 6-8 red chillies, 3 tsp coriander seeds, 1 tsp mustard seeds, 1 tsp jeera seeds, 1 tsp methi seeds and 6-8 peppercorns. Saute these for 2-3 minutes so that masala gets roasted well.
4

Once the masala is roasted well, turn off the gas and transfer the masala into a blender.
5

To the blender, add 1/2 cut Onion, 1/2 tsp turmeric powder, 1 tsp ginger garlic paste.
6

Also, add tamrind of half lemon sized and a dash of water.
7

Blend well to make a fine paste. The chilli tamrind paste is now ready.
8

Now take pan on the stove (in medium flame), add 3 tsp ghee and the marinated Paneer into it. Saute it for 3-4 minutes. Transfer into another bowl once done.
9

To the same pan, add 3 tsp ghee and half full of curry leaves. Saute it for 2 minutes so that it gets roasted slightly. Then add your chilli tamrind paste.
10

Let the mixture cook for a minute or two. Then add the roasted marinated Paneer into the pan with a dash of Water and salt to taste. Mix and cook for about 5-6 minutes.
11

Bring it to boil and you'll see the oil starts seperating, which is a clear indication that the curry has been perfectly cooked.
12

Turn off the gas, Pulimunchi is ready to serve. Serve hot with boiled rice or wirh Malabar Parotta. That's the best combo ever!