Paneer Chettinad is a spicy and aromatic South Indian paneer curry. This recipe features a freshly ground, homemade Chettinad masala paste made with a blend of roasted spices and coconut, creating a rich and flavorful gravy that pairs perfectly with roti or rice.
Adjust servings
All Ingredients - For Chettinad Masala
Oil1 tsp
Fennel3/4 tsp
Cumin1 tsp
Coriander Seeds1 tsp
Pepper1/2 tsp
Star Anise1
Bay Leaf1
Cloves1/2 tsp
Cardamom3 pods
Javitri (Mace)1
Cinnamon1 inch
Dried Red Chilli5
Curry Leavesfew
Coconut, grated1/2 cup
Water1/2 cup
All Ingredients - For Paneer Curry
Oil3 tbsp
Bay Leaf1
Fennel1/2 tsp
Cumin1 tsp
Curry Leavesfew
Onion, sliced1
Garlic, finely chopped4 cloves
Ginger, finely chopped1 inch
Turmeric1/2 tsp
Chilli Powder1/2 tsp
Cumin Powder1/4 tsp
Coriander Powder1/2 tsp
Salt1 tsp
Tomato, chopped1
Water3 cups
Paneer17 cubes
Coriander, chopped2 tbsp
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Roast the Spices for Masala
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.
Step 2: Roast the Coconut
To the roasted spices, add 1/2 cup of grated coconut. Continue to roast on a low flame until the coconut turns golden brown.
Step 3: Grind the Masala Paste
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.
Step 4: Prepare the Curry Base
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.
Step 5: Cook the Spices and Tomato
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.
Step 6: Cook the Gravy
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.
Step 7: Add Paneer and Simmer
Add 17 cubes of paneer to the gravy and mix gently. Cover the kadai and simmer for , allowing the paneer to absorb the flavors.
Step 8: Garnish and Serve
Finally, add 2 tbsp of chopped coriander and mix. The Paneer Chettinad is ready to be served.
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