Paneer Chettinad

Step 1: Prepare Paneer (Optional)

Marinate paneer pieces with lemon juice, turmeric, and salt. Deep fry them until golden brown, then immediately transfer them to cold water to retain softness. This step is optional; you can also use paneer directly from the packet.

Step 2: Dry Roast Spices

Heat a pan on medium flame. Add 5-6 Byadgi dried red chillies (removing stocks), 2 bay leaves, 1 tbsp coriander seeds, 1/2 tbsp dried lichen, 1 tsp mustard seeds, 1 1/2 tsp black peppercorns, 1-inch cinnamon stick (broken into pieces), 4-5 cloves, 1 tsp cumin seeds, 1 blade mace, 1 star anise, 1 tsp fennel seeds, 1/4 tsp fenugreek seeds, 1 black cardamom, and 2 green cardamoms. Dry roast all these spices on medium flame, stirring continuously, until they are wonderfully fragrant and slightly browned, ensuring they do not burn.

Step 3: Cool and Grind Spices

Once roasted, turn off the flame and transfer the spices to a plate to cool down to room temperature. Once cooled, transfer the roasted spices to a grinder. Add 1/4 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 sesame oil in a wok or kadai. Once the oil is hot, add 12-15 fresh curry leaves and 1/2 cup sliced shallots. Sauté until the shallots turn translucent and slightly browned.

Step 5: Cook the Curry

Add the prepared Chettinad spice paste to the wok with the tempered shallots and curry leaves. Sauté the paste for a few minutes until the raw aroma disappears and the oil starts to separate. Strain and add 1 cup of tamarind water, then add additional water as required to achieve your desired curry consistency. Add salt as per taste. Finally, add the marinated and fried paneer pieces (or fresh paneer cubes). Allow the curry to poach for a couple of minutes, letting the paneer absorb the rich flavors.

Step 6: Serve Paneer Chettinad

Once the paneer has poached and the curry has thickened slightly, the Paneer Chettinad is done and ready to be served hot. Enjoy it with steaming ghee rice or any bread of your choice.

• Marinating and deep-frying the paneer pieces in lemon juice, turmeric, and salt, then retaining them in cold water, is an optional step that enhances flavor and texture.

• Ensure spices are roasted on a medium flame to prevent burning and achieve maximum fragrance.

• Add water sparingly when grinding the spice paste, only if required to achieve a smooth consistency.

• Allow the paneer to poach in the curry for a couple of minutes to absorb the flavors.

• This recipe is prepared without coconut, but a variation with coconut can be made.

• Serve with a bowl of steaming ghee rice for a complete meal.