Paneer Chettinad

Step 1: Prepare the Paneer (Optional)

Marinate paneer pieces with lemon juice, turmeric, and salt. Deep fry until golden brown and then retain them in cold water to keep them soft.

Step 2: Roast Dry Spices

Heat a pan on medium flame. Add 5-6 Byadgi dried red chillies (stalks removed), 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), 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. Roast on medium flame, stirring constantly, until wonderfully fragrant and slightly browned, ensuring they don't burn.

Step 3: Cool and Grind Spices

Turn off the flame and transfer the roasted spices to a plate to cool down to room temperature. Once cooled, transfer them to a grinder jar.

Step 4: Make Wet Spice Paste

Add 1/4 cup garlic cloves and 1-inch chopped ginger to the grinder jar with the cooled spices. Grind into a smooth paste, adding water only if required to achieve the desired consistency.

Step 5: Prepare Tempering

Heat 2 tsp sesame oil in a wok or kadhai. Once hot, add 12-15 curry leaves.

Step 6: Sauté Shallots

Add 1/2 cup sliced shallots to the wok and sauté until softened and lightly browned.

Step 7: Cook Spice Paste

Add the prepared wet spice paste to the wok and sauté for a few minutes until the raw smell disappears and the oil starts to separate.

Step 8: Add Tamarind and Water

Pour in 1 cup of tamarind water (strained) and stir well to combine with the paste. Add additional water as required to achieve your desired curry consistency.

Step 9: Season and Add Paneer

Season the curry with salt as per taste. Carefully add the fried paneer pieces (or fresh paneer cubes if not frying) to the simmering curry.

Step 10: Simmer the Curry

Allow the paneer to poach in the curry for a couple of minutes, letting the flavors meld and the paneer absorb the curry's richness.

Step 11: Serve

Your Paneer Chettinad is now ready to be served. Enjoy it hot with steaming ghee rice or your favorite Indian bread.

• Use Byadgi chillies for a vibrant red color and moderate heat.

• Roast the dry spices on a medium flame, stirring constantly, to prevent burning and ensure maximum fragrance.

• Add water gradually when grinding the spice paste to achieve a smooth consistency.

• If you prefer, you can use fresh paneer directly from the packet without frying.

• For a richer, more traditional Chettinad flavor, you can add coconut milk or coconut paste to the curry.