Paneer Chettinad - South Indian Style
Summary
- 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.
All Ingredients - For Chettinad Masala
- Oil 1 tsp
- Fennel 3/4 tsp
- Cumin 1 tsp
- Coriander Seeds 1 tsp
- Pepper 1/2 tsp
- Star Anise 1
- Bay Leaf 1
- Cloves 1/2 tsp
- Cardamom 3 pods
- Javitri (Mace) 1
- Cinnamon 1 inch
- Dried Red Chilli 5
- Curry Leaves few
- Coconut, grated 1/2 cup
- Water 1/2 cup
All Ingredients - For Paneer Curry
- Oil 3 tbsp
- Bay Leaf 1
- Fennel 1/2 tsp
- Cumin 1 tsp
- Curry Leaves few
- Onion, sliced 1
- Garlic, finely chopped 4 cloves
- Ginger, finely chopped 1 inch
- Turmeric 1/2 tsp
- Chilli Powder 1/2 tsp
- Cumin Powder 1/4 tsp
- Coriander Powder 1/2 tsp
- Salt 1 tsp
- Tomato, chopped 1
- Water 3 cups
- Paneer 17 cubes
- Coriander, chopped 2 tbsp
Tools You'll Need
- Pan
- Kadai
- Blender
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
⚠ Contains Allergens
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. 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. on low flame until aromatic, ensuring not to brown them. Add chopped tomato and until it turns soft and mushy.
Step 6: Cook the Gravy
Add the prepared Chettinad masala paste to the kadai. 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 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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