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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan and add the cinnamon, cumin, peppercorns, cardamom, and cloves. Let the spices sizzle until fragrant.
Add the onions and ginger-garlic paste with salt. Cook until the onions are deeply golden and everything is well browned.
Stir in the tomato purée, chilli powder, coriander powder, garam masala, and curry leaves. Cook until the masala thickens and the oil starts to separate.
Pour in the coconut milk, then add your cooked vegetables and paneer.
Simmer until the curry thickens and the oil begins to separate again.
Finish with the tamarind water and sugar. Mix well, garnish with fresh coriander, and serve hot with dosa or flaky parotta.
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Lightly sauté the carrots, beans, and paneer before adding them to the curry for enhanced flavor.
Can I use a different type of milk?
Yes, you can substitute coconut milk with almond milk or regular milk, but it will alter the flavor.
What can I serve with Madras Curry?
Madras Curry is traditionally served with dosa or flaky parotta.
Can I make this curry spicier?
To increase the spice level, add more red chilli powder or fresh green chilies.
Is there a substitute for tamarind water?
You can use lemon juice or vinegar as a substitute for tamarind water.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
