Step 1: Dry Roast Spices for Chettinad Masala

Heat 1 tbsp oil in a pan. Add 2 bay leaves, 1 tbsp black peppercorns, 1 tsp cumin seeds, 1 tsp fennel seeds, 2 tbsp whole coriander seeds, 1/2 tsp fenugreek seeds, 4-5 dried red chilies, 2-3 blades mace, 4-5 green cardamoms, 4-5 cloves, and a 1-inch cinnamon stick. Lightly roast these spices on low flame for about 1 minute until fragrant.

Step 2: Add Stone Flower, Curry Leaves & Coconut

Add 1 tsp stone flower and 1 sprig of curry leaves to the roasting spices. Continue to roast for another minute. Then, add 1/2 cup fresh grated coconut and roast until the coconut turns light brown, about 2-3 minutes. Turn off the heat and transfer the roasted spices to a bowl.

Step 3: Grind Chettinad Masala Paste

Add 1/4 cup water to the roasted spices in the bowl. Transfer the mixture to a mixer grinder and blend until a smooth paste is formed. Set aside the Chettinad masala paste.

Step 4: Sauté Onions and Aromatics

Heat 2 tbsp oil in a pan. Once hot, add 1/2 tsp fennel seeds and 1 cup chopped onions. Sauté the onions until they turn light brown, about 4-5 minutes. Add 1 sprig of curry leaves and 1 tbsp ginger-garlic paste. Sauté for 1-2 minutes until the raw aroma disappears.

Step 5: Add Powdered Spices and Tomatoes

Add a dash of water to the pan. Immediately add 1/2 tsp turmeric powder, 1 tbsp chili powder, 1 tbsp coriander powder, and salt to taste. Mix well. Add 1 cup chopped tomatoes and cook until the tomatoes become mushy and the oil starts to separate, about 5-7 minutes.

Step 6: Combine with Chettinad Masala Paste

Add the prepared Chettinad masala paste to the pan. Mix thoroughly with the onion-tomato base. Cook on high heat for about 10 minutes, stirring occasionally, until the masala darkens and thickens, and the raw flavors are rounded off.

Step 7: Simmer the Gravy

Add 1 cup of water to the masala and mix well to form the curry. Bring the curry to a boil, then reduce the heat to low and let it simmer for 5-7 minutes to allow the flavors to meld and the curry to thicken slightly.

Step 8: Add Paneer and Finish

Cut 200g paneer into desired cubes. Add the paneer cubes to the simmering curry. Add 1 sprig of fresh curry leaves and 2 tbsp fresh chopped coriander. Gently stir and cook on medium flame for 3-4 minutes, allowing the paneer to absorb the flavors. Do not overcook the paneer. If desired, squeeze in juice from half a lemon at the end.

Step 9: Serve Paneer Chettinad

Once the paneer is cooked through and has absorbed the rich flavors of the Chettinad gravy, it's ready to be served. Garnish with additional fresh curry leaves and chopped coriander if desired. Serve hot with rice or Indian bread.

• For a smoother, restaurant-style curry, strain the Chettinad masala paste after grinding.

• If the spice level feels too bitter, add half a lemon's juice at the end to balance the flavors.

• The Chettinad masala paste can be stored in the refrigerator for 2-3 days and used with vegetables, chicken, or mutton.

• Replace paneer with chicken or mutton for a non-vegetarian version.

• Add other vegetables like potatoes or mushrooms for a mixed vegetable Chettinad.