Paneer Chettinad

Step 1: Prepare Paneer (Optional)

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

Step 2: Roast Whole Spices

Heat a pan on medium flame. Add 5-6 Byadgi dried red chillies (removing stalks), 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. Dry roast all the spices on medium flame, continuously moving them to ensure they don't burn, until they are wonderfully fragrant. This should take about 3-5 minutes. Once roasted, turn off the flame and allow the spices to cool down to room temperature.

Step 3: Grind Spice Paste

Transfer the cooled roasted spices to a mixer 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 the Curry Base

Heat 2 tsp sesame oil in a wok or kadai. Once the oil is hot, add 12-15 curry leaves and 1/2 cup sliced shallots. Sauté the shallots until they are softened and translucent, about 2-3 minutes. Add the prepared wet spice paste to the wok. Sauté the paste for 5-7 minutes, stirring continuously, until it is fragrant and the oil begins to separate from the paste.

Step 5: Simmer the Curry

Pour 1 cup of strained tamarind water into the wok and stir well to combine with the spice paste. Add water as required to adjust the consistency of the gravy to your liking. Season with salt as per taste. Add the fried 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 6: Serve

Once the paneer has poached and the curry has thickened slightly, your Paneer Chettinad is ready. Serve hot with steaming ghee rice or your favorite Indian bread.

• Ensure spices are roasted on medium flame until fragrant, not burnt, to avoid a bitter taste.

• Adjust the amount of dried red chillies to your preferred spice level.

• Adding water gradually while grinding the spice paste helps achieve a smooth consistency without making it too thin.

• For a richer gravy, add 1/4 cup of grated coconut while grinding the spice paste.

• If you prefer a less spicy version, reduce the number of Byadgi dried red chillies.