Chettinad Style Paneer Curry

Step 1: Prepare Chettinad Masala

In a pan, add stone flower, 3 dry chilies, 3 cloves, 2 small (or 1 big) star anise, 1.5 inch cinnamon stick, 2 green cardamom, 1/2 tsp black pepper, 1/2 tbsp saunf, 1/2 tsp cumin, 1.5 tbsp coriander seeds, 1 marati mogga, and 1/2 mace blade. Roast these spices on a low flame until fragrant, ensuring they do not burn, which takes about 3-5 minutes. Then, add 1 tbsp poppy seeds and roast until just warm. Turn off the flame, let the spices cool completely, and then grind them into a fine powder in a mixer jar.

Step 2: Prepare Tomato-Cashew Paste

In a mixer jar, add 2 tbsp cashews and 1.5 cups chopped tomatoes. Grind to a smooth paste and set aside.

Step 3: Sauté Onions and Aromatics

Heat 6-7 tbsp of oil in a pan. Add 1/2 tsp cumin seeds and let them splutter. Then, add 1/2 cup finely chopped onions, 1 sprig of curry leaves, and salt to taste. Sauté until the onions turn a light golden brown, which takes about 5-7 minutes. Add 1.25 tbsp of fresh ginger-garlic paste and 3-4 tbsp of water to prevent sticking. Fry until the oil floats to the top, about 2-3 minutes.

Step 4: Cook Tomato Paste

Add the prepared tomato-cashew paste to the pan. Sauté well, stirring continuously, until the oil separates from the paste and floats to the top, which should take about 5-7 minutes.

Step 5: Combine with Paneer and Masala

Add 200 gms of paneer cubes to the cooked tomato gravy. Gently coat the paneer with the gravy. Then, add the ground Chettinad masala powder and 1/4 cup of hot water. Mix everything well, ensuring the paneer is evenly coated. Cover the pan and cook, stirring occasionally to prevent sticking, until the gravy thickens and the oil floats to the top, approximately 8-10 minutes.

Step 6: Finish and Serve

Once the gravy has thickened and oil has separated, add 1 tbsp of ghee and sprinkle with chopped coriander. Mix gently and turn off the heat. Serve the Chettinad style paneer curry warm with hot rotis, bagara rice, or jeera rice.

• Roast the spices on low flame only until fragrant; over-roasting will make the curry bitter.

• Ensure the onions are sautéed to a light golden color for optimal flavor.

• Fry the ginger-garlic paste and tomato paste until the oil separates to develop deep flavors and prevent a raw taste.

• Stir the paneer curry occasionally while cooking to prevent it from sticking to the bottom of the pan.

• For a richer taste, you can add a tablespoon of coconut milk at the end.

• Adjust the number of dry chilies based on your preferred spice level, keeping in mind the primary spice comes from the whole spices.

• Substitute paneer with tofu for a vegan version, or with chicken/mutton for a non-vegetarian variation.