Spicy Homemade Masala Paneer Chettinad

Step 1: 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 3-5 minutes.

Step 2: Add Coconut and Roast Further

Add 1/2 cup grated coconut to the roasted spices. Continue to roast on low flame for about 3-4 minutes until the coconut turns light brown.

Step 3: 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.

Step 4: 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 30 seconds.

Step 5: Sauté Onions, Ginger, and Garlic

Add 1 sliced onion, 4 finely chopped garlic cloves, and 1 inch finely chopped ginger to the pan. Sauté well on medium flame for about 5-7 minutes until the onions turn golden brown. Do not over-brown them.

Step 6: Add Powdered Spices

Reduce 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. Sauté on low flame for 1-2 minutes until the spices turn aromatic, ensuring they do not burn.

Step 7: Cook Tomatoes

Add 1 chopped tomato to the pan. Sauté well for about 3-4 minutes until the tomatoes become soft and mushy, breaking down into the gravy base.

Step 8: Incorporate Chettinad Masala Paste

Add the prepared Chettinad masala paste to the pan. Sauté well on medium-low flame for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.

Step 9: 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.

Step 10: Simmer and Finish

Cover the pan with a lid and simmer on low flame for 10 minutes, allowing the paneer to absorb the flavors of the Chettinad gravy. After simmering, remove the lid, sprinkle 2 tbsp of chopped coriander, and mix gently. The South Indian Paneer Chettinad Curry is now ready to serve.

• Ensure spices are roasted on low flame to prevent burning and maximize aroma.

• Grind the Chettinad masala paste smoothly for a creamy texture.

• Adjust water quantity to achieve desired gravy consistency.

• Substitute paneer with chicken or mixed vegetables for a different protein.

• Add a touch of cream at the end for a richer, milder curry.