Chettinad Paneer Roast - South Indian Style

Step 1: Prepare Paneer Coating Batter

In a mixing bowl, combine cornflour and all-purpose flour. Add salt to taste, a portion of the black pepper powder, and a portion of the red chili powder. Add water gradually and mix to form a thin, smooth batter.

Step 2: Deep Fry Paneer

Dip the paneer pieces into the prepared batter, ensuring they are well coated. Heat oil in a kadai for deep frying. Once the oil is hot, carefully add the coated paneer pieces and deep fry until they turn light golden brown. Remove and set aside.

Step 3: Prepare Coconut-Cashew Paste

In a mixer jar, combine the coconut pieces, most of the cashews (reserve a few for frying), cumin seeds, and the remaining black pepper powder. Add a little water and grind to a very fine, smooth paste.

Step 4: Temper Spices and Sauté Aromatics

Heat 1 tablespoon of oil in a kadai. Add mustard seeds and allow them to splutter. Then add curry leaves, fenugreek seeds, and the reserved cashews. Sauté for about 30 seconds. Add the chopped onion and fry until it turns translucent and light brown, approximately 2-3 minutes.

Step 5: Add Ginger-Garlic and Tomatoes

Add the ginger garlic paste to the kadai and sauté until its raw smell disappears, about 1 minute. Then add the chopped tomatoes and cook until they soften and release their juices, approximately 2-3 minutes.

Step 6: Incorporate Dry Spices and Coconut Paste

Add the cumin powder, remaining black pepper powder, coriander powder, and remaining red chili powder to the kadai. Mix well and sauté for 1-2 minutes. Add a splash of water if needed to prevent burning. Stir in salt to taste. Now, add the ground coconut-cashew paste and fry until the mixture becomes dry and oil starts to separate from the sides, about 5-7 minutes.

Step 7: Finish the Roast

Pour in the tamarind juice and mix well, cooking for another 1-2 minutes until it's well incorporated. Finally, add the deep-fried paneer pieces to the gravy. Gently toss to ensure all paneer pieces are evenly coated with the rich Chettinad masala. Garnish with fresh curry leaves.

Step 8: Serve

Serve the hot Chettinad Paneer Roast with chapati, phulka, or rice.

• Adjust chili powder according to your spice preference.

• Ensure the paneer pieces are coated evenly with the batter for best frying results.

• Fry the masala well until oil separates to enhance the flavor of the gravy.

• For a richer taste, you can use ghee instead of oil for tempering.

• Add a pinch of garam masala at the end for an extra layer of flavor.

• You can substitute paneer with tofu for a vegan option.