Step-by-Step Instructions

1. 1.Roast Chettinad Masala Spices

   Heat 2 tablespoons of oil in a pan over low heat. Add 2 bay leaves, 1 tablespoon black peppercorns, 1 teaspoon cumin seeds, 2 tablespoons whole coriander seeds, 1 teaspoon fennel seeds, 5-6 dried red chilies, 1-2 strands of mace, 4-5 green cardamom pods, 4-5 cloves, and a 1-inch cinnamon stick. Lightly roast the spices, stirring continuously, for about 2-3 minutes until fragrant. Add 1 small piece of stone flower and 1 sprig of curry leaves. Continue roasting for 1-2 minutes.

2. 2.Roast Coconut and Grind Masala

   Add 1/2 cup fresh grated coconut to the pan with the roasted spices. Continue roasting, stirring carefully, until the coconut turns light brown (around 3-4 minutes). Transfer the roasted spices and coconut to a bowl. Add 1/4 cup water to the bowl to cool the mixture. Transfer the mixture to a mixer grinder and grind into a smooth paste.

3. 3.Sauté Onions and Aromatics

   Heat 2 tablespoons of oil in a separate pan (kadai) over medium heat. Add 1/2 teaspoon fennel seeds and let them splutter. Add 1 large finely chopped onion and sauté, stirring frequently, until the onions turn golden brown (around 5-7 minutes). Add 1 sprig of curry leaves and 1 tablespoon ginger-garlic paste. Sauté for 1-2 minutes until the raw smell disappears.

4. 4.Cook Spices and Tomatoes

   Add a dash of water (about 1-2 tablespoons) to the pan. Immediately add 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 1 tablespoon coriander powder, and salt to taste. Mix well and cook for 1 minute. Add 2 medium finely chopped tomatoes. Cook the tomatoes for 5-7 minutes, mashing them with the back of the spoon, until they soften and the oil separates.

5. 5.Combine Masala and Simmer Gravy

   Add the prepared wet Chettinad masala paste to the pan. Mix thoroughly with the tomato-onion mixture. Cook the masala on high heat, stirring continuously, for about 10 minutes until it darkens, thickens, and the oil starts to separate. Add 1/2 to 1 cup of water (or as needed for desired consistency) to the cooked masala. Bring the curry to a boil, then reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld and the curry to thicken slightly.

6. 6.Add Paneer and Finish

   Cut 200 grams of paneer into cubes. Add the paneer cubes to the simmering curry. Add fresh curry leaves and 2 tablespoons chopped fresh coriander. Gently stir to combine. Cook on medium flame for 3-4 minutes to allow the paneer to absorb the flavors. Do not overcook or fry the paneer. If the curry tastes slightly bitter, squeeze in the juice of 1/2 lemon.

7. 7.Serve Paneer Chettinad

   Transfer the hot Paneer Chettinad to a serving bowl. Garnish with fresh curry leaves and serve immediately with rice or bread.