Name: Paneer Chettinad - South Indian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 tsp Oil; 3/4 tsp Fennel; 1 tsp Cumin; 1 tsp Coriander Seeds; 1/2 tsp Pepper; 1 Star Anise; 1 Bay Leaf; 1/2 tsp Cloves; 3 pods Cardamom; 1 Javitri (Mace); 1 inch Cinnamon; 5 Dried Red Chilli; few Curry Leaves; 1/2 cup Coconut, grated; 1/2 cup Water; 3 tbsp Oil; 1 Bay Leaf; 1/2 tsp Fennel; 1 tsp Cumin; few Curry Leaves; 1 Onion, sliced; 4 cloves Garlic, finely chopped; 1 inch Ginger, finely chopped; 1/2 tsp Turmeric; 1/2 tsp Chilli Powder; 1/4 tsp Cumin Powder; 1/2 tsp Coriander Powder; 1 tsp Salt; 1 Tomato, chopped; 3 cups Water

Recipe 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

⚠ 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 10 minutes, 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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Paneer Chettinad - South Indian Style

45 mins

Indian · South Indian

15 min

30 min

4 People

~450 kcal

Recipe Summary

All Ingredients - For Chettinad Masala

All Ingredients - For Paneer Curry

Step-by-Step Instructions

Step 1: Roast the Spices for Masala

Step 2: Roast the Coconut

Step 3: Grind the Masala Paste

Step 4: Prepare the Curry Base

Step 5: Cook the Spices and Tomato

Step 6: Cook the Gravy

Step 7: Add Paneer and Simmer

Step 8: Garnish and Serve

Comments

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