Name: Chettinad Paneer Roast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3-4 People
Cuisine: Indian
Ingredients: 1 bowl (approx. 250 grams) Paneer pieces (rectangular); 2 tablespoons Cornflour; 2 tablespoons Maida (All-purpose flour); 1/2 teaspoon Pepper powder; 1/2 tablespoon Chilli powder; 1/2 teaspoon (to taste) Salt; 1 cup (for deep frying) Oil; 1/4 cup (fresh, chopped) Coconut pieces; 10-12 pieces Cashew pieces; 1/2 teaspoon Jeera (cumin seeds); 1/2 teaspoon Pepper powder; As needed Water; 1 tablespoon Oil; 1/2 teaspoon Mustard seeds; 2 sprigs (1 for tempering, 1 for garnish) Curry leaves; 4-5 seeds Methi seeds (fenugreek seeds); 5-6 pieces (for tempering) Cashew pieces; 1 medium (finely chopped) Onion; 1 medium (finely chopped) Tomato; 1 teaspoon Ginger garlic paste; 1 teaspoon Dhaniya powder (Coriander powder); 1 teaspoon Jeera powder (Cumin powder); 1/2 tablespoon Chilli powder; To taste Salt; 1/4 lemon size (soaked in 2-3 tbsp water for juice) Tamarind

Ready in

45 mins

Cuisine

Indian · South Indian

Prep Time

20 min

Cook Time

25 min

Serving

3-4 People

Calories / Serving

~450 kcal

Recipe by Kamath's Veg & Non-Veg on YouTube

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.

Adjust servings

Tap an ingredient to mark it ready0 of 25 ready

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

Spice level: HotPack water — this one bites back.

From:Chili powderMustardGinger

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

dairynuts

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 ). 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 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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