Kanthari Paneer Dry

Description

Kanthari Paneer Dry is a fiery South Indian fusion dish that brings together the creamy texture of paneer with the intense heat of kanthari mulaku—Kerala’s native bird’s eye chili. This vegetarian preparation is inspired by traditional kanthari chicken dishes found in regions like Kottayam, Idukki, and Ernakulam, adapted for plant-based diets.

Paneer cubes are lightly pan-seared and tossed in a coarse paste made from crushed kanthari chilies, garlic, ginger, and shallots sautéed in coconut oil. Curry leaves and mustard seeds add aroma, while the absence of gravy allows the chilies’ heat and the roasted masala to coat the paneer evenly. The result is a dry, spicy dish with bold flavor and minimal ingredients.

Kanthari Paneer Dry is often served as a starter or side dish with rice, chapati, or Kerala parotta, and is gaining popularity in modern Kerala vegetarian cafés across cities like Kochi, Thrissur, and among diaspora families in Mississauga, Scarborough, and Edmonton.