Beetroot Podi Paneer Dry Rub
Beetroot Podi Paneer is a quick, no-marinade dry sabzi where the Earthy Beetroot Podi does all the work — its roasted senaga pappu, pallilu, and kobbari base clings to the paneer cubes and forms a nutty, mildly spiced crust as they hit the pan. The dehydrated beetroot brings a warm reddish hue and a faint sweetness that cuts through the richness of the paneer beautifully. Ready in under 20 minutes and good enough to be the star dish at dinner.
Prep: 10 min | Cook: 15 min | Serves: 3 | Difficulty: Easy
Ingredients
- 3 tbsp Earthy Beetroot Podi
- 250g paneer, cut into 2cm cubes
- 1 tbsp oil (sunflower or groundnut)
- 1 tsp ghee (neyyi)
- 1/2 tsp jeelakarra (cumin seeds)
- Salt to taste
- Fresh coriander leaves, a small handful to garnish
- Lemon wedges to serve
Method
- Spread the Earthy Beetroot Podi on a flat plate. Press each paneer cube gently into the podi on all sides until evenly coated — the podi should stick to the surface without any moisture needed. Set aside.
- Heat oil in a kadai or heavy-bottomed pan on medium-high flame until it shimmers. Add the jeelakarra and let it splutter for a few seconds.
- Place the coated paneer cubes into the pan in a single layer. Do not crowd them — work in batches if needed. Leave undisturbed for 90 seconds until the underside turns golden and a nutty aroma rises from the pan.
- Turn each cube gently using a spoon or tongs. The crust should be set — a deep reddish-gold from the beetroot. Cook the remaining sides for another 60 to 90 seconds total, turning once more so all sides are evenly coloured.
- Add the neyyi to the pan and swirl to coat. This finishes the crust and adds richness. Remove from heat immediately.
- Transfer to a serving plate, scatter fresh coriander leaves on top, and squeeze a lemon wedge over. Serve hot as a side with roti or chapati, or alongside dal and annam.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium