Spicy Homemade Masala Paneer Chettinad - South Indian Paneer Curry

Step 1: Roast Chettinad Masala Spices

Heat 1 tsp oil in a pan. 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 chilies, and a few curry leaves. Roast on low flame until the spices turn aromatic, about 3-4 minutes.

Step 2: Add Coconut and Roast

Add 1/2 cup grated coconut to the roasted spices. Continue to roast on low flame until the coconut turns light brown and aromatic, about 5-7 minutes.

Step 3: Grind Masala Paste

Allow the roasted spices and coconut to cool completely. Transfer them to a mixer grinder. Add 1/2 cup water and blend into a smooth Chettinad masala paste.

Step 4: Prepare Tempering

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 release their aroma, about 30 seconds to 1 minute.

Step 5: Saute Onions, Ginger, and Garlic

Add 1 sliced onion, 4 finely chopped garlic cloves, and 1 inch finely chopped ginger to the pan. Saute well until the onions turn golden brown, about 5-7 minutes.

Step 6: Add Powdered Spices

Add 1/2 tsp turmeric, 1/2 tsp chilli powder, 1/4 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp salt. Saute on low flame until the spices turn aromatic, about 1-2 minutes. Do not brown the spices.

Step 7: Cook Tomatoes

Add 1 chopped tomato to the pan. Saute well until the tomatoes become soft and mushy, and the oil starts to separate from the mixture, about 5-7 minutes.

Step 8: Cook Chettinad Masala Paste

Add the prepared Chettinad masala paste to the pan. Saute well for about 5-7 minutes until the oil separates from the masala paste, indicating it's well cooked.

Step 9: Add Water and Paneer

Pour in 3 cups of water and mix well, adjusting the consistency of the gravy as desired. Bring it to a gentle boil. Then, add 17 paneer cubes and mix gently.

Step 10: Simmer and Finish

Cover the pan and simmer for 10 minutes on low heat, allowing the paneer to absorb the flavors of the curry. Once the flavors are absorbed, garnish with 2 tbsp chopped coriander.

Step 11: Serve Paneer Chettinad

Mix well and serve the spicy homemade masala paneer Chettinad hot with roti, naan, or rice.

• Roast the spices and coconut on a low flame to prevent burning and ensure even toasting.

• Cool the roasted spices completely before grinding to achieve a smooth paste.

• Do not brown the onions too much after adding the powdered spices, just saute until aromatic to avoid bitterness.

• For a vegan version, replace paneer with firm tofu and use coconut oil for cooking.

• Adjust the amount of dried red chilies to control the spice level.

• Add a splash of coconut milk at the end for a creamier texture and milder flavor.