Malabar Paneer & Vegetable Curry

malabar paneer and vegetable curry

I just LOVE this curry. I found this recipe for Malabar vegetable curry on Cooking Love! but used this recipe on Smita Chandra for the Malabar masala since I didn’t have a box of pre-made masala. The spice blend is truly wonderful. The Malabar coast is in Kerala, South India.

This curry is a little different with the corn and paneer and I didn’t have any green beans so I threw in the zucchini instead!

For this recipe, I list the amounts of the ingredients in the instructions as well. I find that I’m always going back and forth when reading recipes so I thought it might be helpful to have both a recipe list and the amounts in the instructions too!

Malabar Masala Powder/Other Ground Spices

1. Toast lightly in a skillet until fragrant:

1/2 tablespoon cumin seeds
1/2 tablespoon fennel seeds
1/4 teaspoon fenugreek seeds
4 cardamon pods skin removed
4 cloves
1/2 of a star anise
1/3 of a cinnamon stick
1/4 teaspoon black peppercorn
1/4 teasoon mustard seeds

2.  Add the following and toast until the coconut is lightly browned:

1/2 tablespoon kasuri methi
1/2 tablespoon desiccated coconut
8 curry leaves

3.  Add 1 tablespoon coriander powder and toast for a few seconds (it burns fast!).

4.  Add all the toasted spices above and 1/4 teaspoon ground ginger and grind in a spice/coffee grinder.

Malabar Paneer and Vegable Curry
1 tablespoon coconut oil
2 onions chopped
1 tablespoon ginger minced
3 tablespoons Malabar masala powder
1 tablespoon kasmiri chili powder
1/2 teaspoon turmeric
2 tomatoes
3 carrots chopped
1 zucchini diced (or green beans chopped)
1/2 can coconut milk
1 1/2 cups water
1/2 cup corn (I used frozen)
5 ounces paneer cubed
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
6-7 curry leaves
Pinch hing (asafoetida)

  1. Heat 1 tablespoon coconut oil in a saute pan and saute 2 chopped onions until translucent, adding 1 tablespoon of minced ginger part way through cooking.
  2. Add 3 tablespoons of the Malabar masala powder, 1 tablespoon kasmiri chili powder and 1/2 teaspoon turmeric.
  3. Blend 2 tomatoes in a small food processor/mixer and add to pan.
  4. Add 3 chopped carrots, 1 diced zucchini, 1/2 can coconut milk and 1 1/2 cups of water and cook until the carrots are tender.
  5. Add 5 ounces cubed paneer and 1/2 cup corn and cook until the paneer is soft. Salt to taste.
  6. In a tadka or other small pan, heat 1 more tablespoon coconut oil. Add 1/2 teaspoon mustard seeds. When they start to pop, add 6-7 curry leaves and a pinch of hing. Throw into curry.

Paneer & Egg Kati Rolls w/ Homemade Roomali Roti

Paneer & Egg Khati Roll

I decided to make us paneer kati rolls to use up leftover paneer and this time made homemade roomali roti! The recipe is posted here. The ingredients are almost the same as for the egg kati rolls, but this time … Continue reading