⚠ Contains Allergens
Heat 1 tsp of oil in a pan. Add fennel, cumin, coriander seeds, pepper, star anise, bay leaf, cloves, cardamom, javitri, cinnamon, dried red chillies, and curry leaves. Roast on a low flame until the spices turn aromatic.
To the roasted spices, add 1/2 cup of grated coconut. Continue to roast on a low flame until the coconut turns golden brown.
Transfer the roasted spice and coconut mixture to a blender jar. Allow it to cool completely. Add 1/2 cup of water and blend to a smooth paste to create the Chettinad masala paste.
In a large kadai, heat 3 tbsp of oil. Add bay leaf, fennel, cumin, and a few curry leaves. Let them splutter. Add sliced onion, finely chopped garlic, and finely chopped ginger. Sauté well until the onions turn golden brown.
Keeping the flame low, add turmeric, chilli powder, cumin powder, coriander powder, and salt. Sauté on low flame until aromatic, ensuring not to brown them. Add chopped tomato and sauté until it turns soft and mushy.
Add the prepared Chettinad masala paste to the kadai. Sauté well until the oil separates from the paste. Pour in 3 cups of water and mix well, adjusting the consistency as needed.
Add 17 cubes of paneer to the gravy and mix gently. Cover the kadai and simmer for 10 minutes, allowing the paneer to absorb the flavors.
Finally, add 2 tbsp of chopped coriander and mix. The Paneer Chettinad is ready to be served.
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