I am actually a non vegetarian turned into vegetarian post marriage ( ie since 9 years now). People ask me how can I even turn just like that and don’t I crave for it. The truth is I was not much fan of chicken or fish even before marriage. So it was not much difficult to leave it completely.
But there are some dishes that I loved in non veg especially the gravy and one of them is the south Karnataka speciality Chicken sukka. I remember how my aunt Shaila mhave used to ask a person who was an expert in making it to make specially for us when we visited her. The flavours of the gravy is unforgettable.
So after marriage, when I craved for it, I tried to recreate it and added the vegetarian favourite Paneer. My husband is a huge paneer lover and can eat it everyday. 😂 So was Paneer sukka born in my kitchen and we love it with Matta rice meal.
Hope you all try and love it too. Happy and healthy cooking!
200 gms Paneer cubes
1 large Onion
1 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
2 tsp Oil
For the masala paste:
1 Cup fresh/ desiccated coconut
3 Kashmiri red chillies
1 tsp Coriander seeds (to be roasted)
2 tsp Cumin seeds (to be roasted)
Step by step recipe:
1. Heat a pan and dry roast coriander and cumin seeds for couple of minutes till it gives out an aroma.
2. Take coconut, red chillies in a mixer and add the roasted coriander- cumin to this.
3. Grind with water to a slightly coarse paste adding little water.
Note: Don’t add a lot of water. Also don’t make a fine paste.
4. Heat oil in pan and add finely chopped Onion. Fry till translucent.
5. Now add the ground paste.
6. Also add red chilli powder, garam masala powder with salt.
7. Cook till the mixture dries off which can take around 10 mins.
8. Now add paneer cubes with little water and allow to come to a boil.
9. Now put the flame on medium and cook till the mixture turns dry.
10. Paneer sukka is ready to be served with rotis, rice or Neeru dosas.
* Paneer can be substituted with mushrooms or cauliflower too.
* The main part of this curry is to grind the paste slightly coarse and also to cook the paste well till it turns dry.
* If your red chillies are spicy, you can skip the red chilli powder.