Paneer Chettinad - South Indian Style

Step 1: Prepare Chettinad Masala (Dry Roasting)

Heat 1 tablespoon of oil in a pan over medium heat. Add bay leaf, black peppercorns, cumin seeds, whole coriander seeds, fennel seeds, dried red chilies, mace, green cardamom, cloves, and cinnamon stick. Dry roast on low heat for 2-3 minutes until aromatic.

Step 2: Add Stone Flower, Curry Leaves, and Coconut

Add stone flower, curry leaves, and fresh grated coconut to the pan. Continue roasting the mixture for about 5-7 minutes until the coconut turns light brown.

Step 3: Cool and Grind the Masala

Turn off the heat and transfer the roasted spices to a bowl. Add 1/4 cup of water to the bowl to help cool the mixture. Once cooled, transfer the spice mixture to a mixer grinder and blend into a smooth paste. Set aside.

Step 4: Sauté Onions and Fennel Seeds

Heat 2 tablespoons of oil in a separate pan. Add 1 teaspoon of fennel seeds and let them splutter. Then, add finely chopped onions and sauté until they turn golden brown, which should take about 5-7 minutes.

Step 5: Add Curry Leaves and Ginger-Garlic Paste

Add curry leaves and ginger-garlic paste to the pan. Sauté for 1-2 minutes until the raw smell of the ginger and garlic disappears.

Step 6: Add Dry Spices and Tomatoes

Add a dash of water to the pan. Then, add turmeric powder, chili powder, and coriander powder. Mix well. Add salt to taste and finely chopped tomatoes. Cook until the tomatoes are soft and mashed, which typically takes about 5-7 minutes.

Step 7: Cook the Chettinad Masala Paste

Add the prepared Chettinad masala paste to the pan. Mix well with the sautéed ingredients and cook on high heat for at least 10 minutes, stirring occasionally, until the oil separates and the masala is well roasted and thickens.

Step 8: Simmer the Gravy

Add 1 cup of water to the masala, bring it to a boil, then reduce the heat and let it simmer for 5-7 minutes until the gravy thickens to your desired consistency.

Step 9: Add Paneer and Garnish

Add the cubed paneer to the simmering curry. Gently stir to combine. Add fresh curry leaves and chopped coriander. Cook on medium flame for 3-4 minutes to allow the paneer to absorb the rich flavors of the curry.

Step 10: Final Adjustments and Serving

Taste the curry and if desired, squeeze half a lemon juice into it right towards the end to balance any bitterness from the spices. Serve the Paneer Chettinad hot with rice or bread.

• For a smoother, restaurant-style curry, strain the gravy after cooking and then grind it.

• If the spice blend tastes slightly bitter, add half a lemon juice at the end.

• The Chettinad masala paste can be stored in the fridge for 2-3 days.

• The Chettinad masala can be used with vegetables, chicken, or mutton.

• Can be made with chicken or mutton instead of paneer.

• For a smoother gravy, strain and grind the cooked masala.