Chettinad Paneer Roast
Recipe Summary
- A spicy and flavorful Chettinad style paneer roast. Paneer pieces are coated in a spicy batter, deep-fried, and then tossed in a rich, aromatic gravy made with coconut, cashews, and traditional Chettinad spices, offering a delightful culinary experience.
All Ingredients - For Paneer Coating
- Paneer pieces (rectangular) 1 bowl (approx. 250 grams)
- Cornflour 2 tablespoons
- Maida (All-purpose flour) 2 tablespoons
- Pepper powder 1/2 teaspoon
- Chilli powder 1/2 tablespoon
- Salt 1/2 teaspoon (to taste)
- Oil 1 cup (for deep frying)
All Ingredients - For Grinding Paste
- Coconut pieces 1/4 cup (fresh, chopped)
- Cashew pieces 10-12 pieces
- Jeera (cumin seeds) 1/2 teaspoon
- Pepper powder 1/2 teaspoon
- Water As needed
All Ingredients - For Gravy & Tempering
- Oil 1 tablespoon
- Mustard seeds 1/2 teaspoon
- Curry leaves 2 sprigs (1 for tempering, 1 for garnish)
- Methi seeds (fenugreek seeds) 4-5 seeds
- Cashew pieces 5-6 pieces (for tempering)
- Onion 1 medium (finely chopped)
- Tomato 1 medium (finely chopped)
- Ginger garlic paste 1 teaspoon
- Dhaniya powder (Coriander powder) 1 teaspoon
- Jeera powder (Cumin powder) 1 teaspoon
- Chilli powder 1/2 tablespoon
- Salt To taste
- Tamarind 1/4 lemon size (soaked in 2-3 tbsp water for juice)
Tools You'll Need
- Kadai
- Wok
- Mixing bowl
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Paneer Coating Batter
Take a mixing bowl. Add cornflour, maida, 1/2 teaspoon salt, 1/2 teaspoon pepper powder, and 1/2 tablespoon chili powder. Add water gradually and mix to form a thin, smooth batter. Dip the rectangular paneer pieces into the batter, ensuring they are well coated.
Step 2: Deep Fry Paneer
Heat approximately 1 cup of oil in a kadai (wok) for deep frying. Carefully add the coated paneer pieces one by one into the hot oil. Deep fry until the paneer pieces turn light golden brown and crispy. Remove the fried paneer pieces and set them aside.
Step 3: Prepare Grinding Paste
Take a mixer jar. Add the chopped coconut pieces, 10-12 cashew pieces, 1/2 teaspoon jeera, and 1/2 teaspoon pepper powder. Add a small amount of water and grind all the ingredients to a fine, smooth paste.
Step 4: Sauté Aromatics and Spices
Heat 1 tablespoon of oil in a kadai. Add 1/2 teaspoon mustard seeds and let them splutter. Add 1 sprig of curry leaves, 4-5 methi seeds, and 5-6 cashew pieces (for tempering). Sauté for a few seconds. Add the finely chopped onion and fry until it turns translucent. Then, add 1 teaspoon ginger garlic paste and fry until its raw smell disappears. Add the finely chopped tomato and cook until it softens. Next, add 1 teaspoon dhaniya powder, 1 teaspoon jeera powder, and the remaining 1/2 tablespoon chili powder. Mix well and fry the spices for until fragrant. Add salt to taste.
Step 5: Cook Gravy Base
Add the prepared coconut-cashew grinding paste to the sautéed spices. Mix well and fry the paste on medium heat until the oil starts to separate from the mixture and the paste becomes dry. Add the tamarind juice (from 1/4 lemon-sized tamarind soaked in water) and mix again. Continue to fry until the mixture is dry and well combined, about .
Step 6: Combine Paneer with Gravy and Serve
Add the deep-fried paneer pieces to the prepared gravy. Gently mix everything together, ensuring the paneer pieces are thoroughly coated with the flavorful gravy. Garnish with the remaining curry leaves. Serve hot with chapati, phulka, or rice.
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