Step 1: Prepare Paneer (Optional)

Marinate paneer cubes with lemon juice, turmeric, and salt. Deep fry until golden brown and then retain them in cold water to keep them soft. This step is optional; you can use paneer directly from the packet.

Step 2: Roast Dry Spices

Heat a pan on medium flame. Add 5-6 Byadgi dried red chillies (removing stocks), 2 bay leaves, 1 tbsp coriander seeds, ½ tbsp dried lichen, 1 tsp mustard seeds, 1½ tsp black peppercorns, 1-inch cinnamon stick, 4-5 cloves, 1 tsp cumin seeds, 1 blade mace, 1 star anise, 1 tsp fennel seeds, ¼ tsp fenugreek seeds, 1 black cardamom, and 2 green cardamoms. Dry roast them on medium flame for 3-5 minutes until wonderfully fragrant and slightly browned, ensuring they do not burn.

Step 3: Cool and Grind Spices

Transfer the roasted spices to a plate and allow them to cool down to room temperature. Once cooled, transfer them to a grinder. Add ¼ cup garlic cloves and 1-inch chopped ginger. Grind all ingredients into a smooth paste, adding water only if required to achieve the desired consistency.

Step 4: Prepare Tempering

Heat 2 tsp of sesame oil in a wok or kadhai. Once the oil is hot, add 12-15 fresh curry leaves. After a few seconds, add ½ cup of sliced shallots and sauté for 2-3 minutes until the shallots are translucent.

Step 5: Cook the Gravy Base

Add the prepared Chettinad spice paste to the wok with the sautéed shallots and curry leaves. Sauté the paste for 3-5 minutes until fragrant and the raw smell disappears, and the oil starts to separate.

Step 6: Add Liquids and Seasoning

Strain and add 1 cup of tamarind water to the gravy. Stir well. Add water as required to achieve your desired gravy consistency and season with salt as per taste. Bring the curry to a gentle boil.

Step 7: Add Paneer and Simmer

Gently add the marinated and fried paneer pieces (or fresh paneer cubes) to the simmering curry. Allow the paneer to poach in the curry for a couple of minutes, ensuring it absorbs the flavors.

Step 8: Serve

Your Paneer Chettinad is now done and ready to be served hot, ideally with a bowl of steaming ghee rice.

• Marinating and deep-frying paneer is optional but adds flavor and texture. If frying, retain in cold water to keep it soft.

• Ensure spices are roasted on medium flame until wonderfully fragrant and slightly browned, not burnt.

• Grind spices into a smooth paste, adding water only if required to achieve the desired consistency.

• This recipe is made without coconut; a variation can include coconut for a richer gravy.