Step-by-Step Instructions

1. 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 chillies, and a few curry leaves. Roast on low flame until aromatic and the spices turn brown.

2. 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 brown.

3. 3.Grind Masala Paste

   Allow the roasted mixture to cool completely. Transfer it to a mixer grinder. Add 1/2 cup water and grind to a smooth Chettinad masala paste.

4. 4.Temper Spices

   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 temper.

5. 5.Sauté Aromatics

   Add 1 sliced onion, 4 finely chopped garlic cloves, and 1 inch finely chopped ginger. Sauté well until the onions turn golden brown.

6. 6.Add Dry 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. Sauté on low flame until the spices become aromatic, ensuring not to brown them too much.

7. 7.Cook Tomatoes

   Add 1 chopped tomato to the pan. Sauté well until the tomatoes become soft and mushy.

8. 8.Cook Masala Paste

   Add the prepared Chettinad masala paste to the pan. Sauté well, stirring continuously, until the oil separates from the masala.

9. 9.Simmer Curry

   Pour in 3 cups of water and mix well, adjusting the consistency as desired. Add 17 paneer cubes and mix gently. Cover and simmer for 10 minutes to allow the paneer to absorb the flavors.

10. 10.Garnish and Serve

    Once the flavors are absorbed, remove the lid. Garnish with 2 tbsp chopped coriander. Mix well and serve the South Indian Paneer Chettinad hot with roti or rice.