Spicy Homemade Masala Paneer Chettinad
For Chettinad Masala
For Paneer Chettinad
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Roast Spices for Chettinad Masala
In a pan, heat 1 tsp oil. Add 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 cardamom pods, 1 javitri, 1 inch cinnamon, 5 dried red chillies, and a few curry leaves. Roast on low flame until aromatic, which takes about .
Add Coconut and Roast Further
Add 1/2 cup grated coconut to the roasted spices. Continue to roast on low flame for about until the coconut turns light brown.
Grind Chettinad Masala Paste
Allow the roasted spices and coconut to cool completely. Transfer them to a mixer grinder. Add 1/2 cup water and grind to a smooth, thick paste. Set aside the Chettinad masala paste.
Prepare the Gravy Base
In a large kadai or pan, heat 3 tbsp oil. Add 1 bay leaf, 1/2 tsp fennel, 1 tsp cumin, and a few curry leaves. Allow them to splutter and become fragrant for about .
Sauté Onions, Ginger, and Garlic
Add 1 sliced onion, 4 finely chopped garlic cloves, and 1 inch finely chopped ginger to the pan. well on medium flame for about until the onions turn golden brown. Do not over-brown them.
Add Powdered Spices
the flame to low. Add 1/2 tsp turmeric, 1/2 tsp chilli powder, 1/4 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp salt. on low flame for until the spices turn aromatic, ensuring they do not burn.
Cook Tomatoes
Add 1 chopped tomato to the pan. well for about until the tomatoes become soft and mushy, breaking down into the gravy base.
Incorporate Chettinad Masala Paste
Add the prepared Chettinad masala paste to the pan. well on medium-low flame for about , stirring occasionally, until the oil starts to separate from the masala.
Add Water and Paneer
Pour in 3 cups of water and mix well, adjusting the consistency as desired. Bring the gravy to a gentle boil. Then, add 17 cubes of paneer and mix gently to coat the paneer with the gravy.
Simmer and Finish
Cover the pan with a lid and on low flame for , allowing the paneer to absorb the flavors of the Chettinad gravy. After , remove the lid, sprinkle 2 tbsp of chopped coriander, and mix gently. The South Indian Paneer Chettinad Curry is now ready to serve.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 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.
Variations
Simple ways to adapt this recipe.
- Substitute paneer with chicken orIngredient swap
Substitute paneer with chicken or mixed vegetables for a different protein.
- Add a touch of creamCustomise
Add a touch of cream at the end for a richer, milder curry.
Helpful Tips
Small details that can improve the final result.
Your Notes
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