Kothimeera Podi Paneer Dry Fry
Kothimeera Podi Paneer Dry Fry is the kind of dish that makes you rethink how much a marinade needs to do. Cubes of paneer get coated in Kothimeera Tomato Podi, a splash of curd, and a little oil — and when they hit the hot kadai, the dehydrated tomato and hing in the podi form a sticky, slightly charred crust that tastes deeply savoury and faintly tangy, with the freshness of kothimeera coming through in every bite. No long marinating, no long ingredient list — just the podi doing what it was made for.
Prep: 12 min | Cook: 8 min | Serves: 2 | Difficulty: Easy
Ingredients
- 3 tsp Kothimeera Tomato Podi
- 250g paneer, cut into 2cm cubes
- 3 tbsp curd (perugu), whisked
- 2 tsp oil
- 1/2 tsp salt (adjust to taste)
- 1 tsp oil, for searing
- 1 small onion, sliced thin (optional, for serving)
- a squeeze lemon juice, to finish
Method
- In a bowl, mix the Kothimeera Tomato Podi, whisked curd, 2 tsp oil, and salt into a paste — it should be thick enough to coat the back of a spoon.
- Add the paneer cubes to the bowl and turn them gently until every side is coated. Let them sit for 10 minutes — the curd will help the podi cling and the paneer will absorb the tang.
- Heat 1 tsp oil in a kadai or heavy-bottomed pan on medium-high heat until it shimmers — you want the pan genuinely hot before the paneer goes in.
- Place the coated paneer cubes in a single layer. Do not move them for 2 minutes — let the crust form. You will see the edges turn deep reddish-brown and smell the hing and tomato beginning to char lightly.
- Turn each cube carefully and sear the other sides for 1 to 2 minutes until all faces have colour and the coating looks set and slightly sticky.
- Remove from heat, squeeze a little lemon juice over the top, and serve immediately — with thin-sliced raw onion on the side and a roti or as a standalone starter.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Rich in Potassium
Frequently Asked Questions
How much Kothimeera Tomato Podi should I use to coat 250g of paneer?
Two tablespoons of Kothimeera Tomato Podi mixed with two tablespoons of whisked curd is enough to coat 250g of paneer evenly. If you want a thicker crust, add a third tablespoon of the podi directly to the paste.
What goes best with Kothimeera Tomato Paneer Fry — roti or rice?
Kothimeera Tomato Paneer Fry works well with both — tuck it into a roti wrap with a smear of curd, or serve it alongside hot annam and dal for a simple weeknight plate. It also works as a starter straight off the tawa.
How long does Kothimeera Tomato Podi stay fresh after opening?
Kothimeera Tomato Podi stays fresh for up to 6 months when stored in an airtight container away from moisture and direct sunlight. Always use a dry spoon to scoop from the jar.
Can I use Kothimeera Tomato Podi in a no-garlic diet?
Yes — Kothimeera Tomato Podi is made without any garlic, making it suitable for those who avoid it for dietary, religious, or health reasons. All the flavour comes from kothimeera, dehydrated tomato, tamarind, and spices.