Paalkatti Mundhiri Masala Gravy is a rich side dish that can be made for parties or special occasions. Paalkatti aka paneer is mixed with potatoes and spices and deep fried into golden balls. These balls are served along in spicy cashew gravy. This Paalkatti Mundhiri Masala goes well as a side dish with chapati or roti.
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Here is the video of how to make Paalkatti Mundhiri Masala Gravy | Paneer Cashew Gravy | Side Dish For Chapati | Rich Gravy For Parties
For Paalkatti – balls
250 grams boiled potatoes, grated 200 grams paneer, grated 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 2 sprigs coriander leaves, finely chopped 2 sprigs mint leaves, finely chopped 1/2 teaspoon salt 2 tablespoon maida 1/4 teaspoon black pepper powder 1/2 teaspoon unsalted butter
For the Masala Gravy
2 teaspoon coconut oil 1 inch piece cinnamon 2 cloves 2 cardamom 1 sprig of curry leaves 1/2 inch piece of ginger 5 cloves garlic 3/4 cup onions, sliced 1/2 teaspoon turmeric powder 3/4 teaspoon red chilli powder 2 teaspoon coriander powder 1/4 teaspoon black pepper powder 1 teaspoon salt 2 green chillies 6 tomatoes, de-seeded 20 cashews
For Tempering the gravy
1 teaspoon coconut oil 1/4 teaspoon cumin seeds 1/2 cup water 1/2 teaspoon sugar 1/2 teaspoon unsalted butter 2 sprigs of coriander leaves
Other Ingredients
Vegetable oil to deep fry
Take a bowl and add the grated potatoes and the grated paneer. Add some finely chopped curry leaves, Finely chopped green chillies, coriander leaves, mint leaves, salt, a couple of tablespoons of maida, a little black pepper powder, and half a teaspoon of unsalted butter. Mix everything well to combine. Make sure to mix in such a way that all the ingredients are distributed evenly. Once the mixture forms a dough, make small bite-sized balls and set them on a plate. It’s important that the balls are made small as otherwise, they will not cook properly.
Heat oil to deep fry in a kadai. Drop these balls in really hot oil. The oil should be really hot for frying these balls. They are very fragile. So do not touch the balls after adding them to the oil. They will break if you introduce a spatula. Let it cook for a couple of minutes. After a couple of minutes, try to separate the balls with a spatula if they are sticking to each other. Also do not overcrowd the kadai. Fry in batches. Let the balls fry till they are golden. Drain the balls on paper towels and set them aside. Repeat with the remaining balls. Set aside.
Now let’s prepare the gravy. Heat oil in a pan and add in the whole spices – a small piece of cinnamon, cloves, and cardamom. Add a sprig of curry leaves. Add a small piece of ginger and few cloves of chopped garlic. Add the sliced onions to the pan. Saute the onions till they are soft. It will take about 2-3 minutes on a medium flame. Once the onions are soft, add the turmeric powder, red chilli powder, coriander powder, black pepper powder, and salt. Saute everything for a minute. Adjust the red chilli powder in the recipe according to your taste.
Add in the green chillies and the deseeded tomatoes. I have completely removed the seeds from the tomatoes and make sure to use ripe tomatoes. Add the soaked cashews along. I soaked the cashews in hot water before starting to cook. Mix everything well to combine. Reduce the flame of the stove to low and cover the pan with a lid. Cook on a low flame for about 10 minutes. Keep sauteing once in a while to avoid scorching at the bottom. Add little water while cooking if necessary. The tomatoes should be cooked to a mushy texture. Once the tomatoes are cooked and ready, switch off the flame. Remove the whole spices from the pan – the cinnamon, cardamom and cloves and discard them. Let this mixture slightly cool a bit.
Add everything to a heavy duty mixie. Grind everything to a smooth paste. Add water only if its really necessary. We need a thick gravy. So use caution while adding water while grinding. Once the masala is ground and ready, set aside.
Now lets temper the masala. Heat little oil in a pan and add the cumin seeds. Let it crackle. Reduce the flame of the stove to low to avoid spluttering when we add the gravy, Add the gravy to the pan. To avoid spluttering, you can also briefly switch off the flame. Wash the mixie with half a cup of water and back to the pan. Simmer on a low flame for a couple of minutes. Add little sugar to balance the taste of the gravy. Finally add little butter and mix well to combine. Finish off with a generous sprinkling of coriander leaves.
Just before serving, place the prepared balls. Do not place the balls in advance as they will become soggy. Place the balls only when you are ready to serve. Serve hot with chapati or roti. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
For Paalkatti – balls
250 grams boiled potatoes, grated 200 grams paneer, grated 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 2 sprigs coriander leaves, finely chopped 2 sprigs mint leaves, finely chopped 1/2 teaspoon salt 2 tablespoon maida 1/4 teaspoon black pepper powder 1/2 teaspoon unsalted butter
For the Masala Gravy
2 teaspoon coconut oil 1 inch piece cinnamon 2 cloves 2 cardamom 1 sprig of curry leaves 1/2 inch piece of ginger 5 cloves garlic 3/4 cup onions, sliced 1/2 teaspoon turmeric powder 3/4 teaspoon red chilli powder 2 teaspoon coriander powder 1/4 teaspoon black pepper powder 1 teaspoon salt 2 green chillies 6 tomatoes, de-seeded 20 cashews
For Tempering the gravy
1 teaspoon coconut oil 1/4 teaspoon cumin seeds 1/2 cup water 1/2 teaspoon sugar 1/2 teaspoon unsalted butter 2 sprigs of coriander leaves
Other Ingredients
Vegetable oil to deep fry
Take a bowl and add the grated potatoes and the grated paneer. Add some finely chopped curry leaves, Finely chopped green chillies, coriander leaves, mint leaves, salt, a couple of tablespoons of maida, a little black pepper powder, and half a teaspoon of unsalted butter. Mix everything well to combine. Make sure to mix in such a way that all the ingredients are distributed evenly. Once the mixture forms a dough, make small bite-sized balls and set them on a plate. It’s important that the balls are made small as otherwise, they will not cook properly.
Heat oil to deep fry in a kadai. Drop these balls in really hot oil. The oil should be really hot for frying these balls. They are very fragile. So do not touch the balls after adding them to the oil. They will break if you introduce a spatula. Let it cook for a couple of minutes. After a couple of minutes, try to separate the balls with a spatula if they are sticking to each other. Also do not overcrowd the kadai. Fry in batches. Let the balls fry till they are golden. Drain the balls on paper towels and set them aside. Repeat with the remaining balls. Set aside.
Now let’s prepare the gravy. Heat oil in a pan and add in the whole spices – a small piece of cinnamon, cloves, and cardamom. Add a sprig of curry leaves. Add a small piece of ginger and few cloves of chopped garlic. Add the sliced onions to the pan. Saute the onions till they are soft. It will take about 2-3 minutes on a medium flame. Once the onions are soft, add the turmeric powder, red chilli powder, coriander powder, black pepper powder, and salt. Saute everything for a minute. Adjust the red chilli powder in the recipe according to your taste.
Add in the green chillies and the deseeded tomatoes. I have completely removed the seeds from the tomatoes and make sure to use ripe tomatoes. Add the soaked cashews along. I soaked the cashews in hot water before starting to cook. Mix everything well to combine. Reduce the flame of the stove to low and cover the pan with a lid. Cook on a low flame for about 10 minutes. Keep sauteing once in a while to avoid scorching at the bottom. Add little water while cooking if necessary. The tomatoes should be cooked to a mushy texture. Once the tomatoes are cooked and ready, switch off the flame. Remove the whole spices from the pan – the cinnamon, cardamom and cloves and discard them. Let this mixture slightly cool a bit.
Add everything to a heavy duty mixie. Grind everything to a smooth paste. Add water only if its really necessary. We need a thick gravy. So use caution while adding water while grinding. Once the masala is ground and ready, set aside.
Now lets temper the masala. Heat little oil in a pan and add the cumin seeds. Let it crackle. Reduce the flame of the stove to low to avoid spluttering when we add the gravy, Add the gravy to the pan. To avoid spluttering, you can also briefly switch off the flame. Wash the mixie with half a cup of water and back to the pan. Simmer on a low flame for a couple of minutes. Add little sugar to balance the taste of the gravy. Finally add little butter and mix well to combine. Finish off with a generous sprinkling of coriander leaves.
Just before serving, place the prepared balls. Do not place the balls in advance as they will become soggy. Place the balls only when you are ready to serve. Serve hot with chapati or roti. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/paalkatti-mundhiri-masala-gravy/
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