Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.