Paneer Chettinad
Paneer Chettinad is a spicy and flavorful South Indian dish inspired by the Chettinad cuisine of Tamil Nadu. It features paneer cubes cooked in a rich, aromatic gravy made with roasted spices, coconut, onions, and tomatoes. Known for its bold flavors and fiery taste, this dish pairs perfectly with rice, dosa, or Indian breads like roti and naan.
Ingredients
For Chettinad Masala:
- 5 tbsp Oil
- 2 Bay Leaves
- 1 tbsp Black Pepper Powder
- 1 tbsp Cumin Seeds
- ¼ cup Coriander Seeds
- 2 tbsp Saunf (Fennel Seeds)
- 6–8 Dry Red Chillies
- 2 whole blades Javitri (Mace)
- 5–8 Cardamom Pods
- 5–8 Cloves
- 2 Cinnamon Sticks (2" each)
- 2 large pieces Pathar Phool (Stone Flower)
- Few sprigs Curry Leaves
- 1½ cups Grated Coconut
For Chettinad Curry:
- ¼ cup Oil
- 1 tbsp Saunf (Fennel Seeds)
- 2 cups Chopped Onions
- Handful of Curry Leaves
- 2 tbsp Ginger-Garlic Paste
- ½ cup Water
- ½ tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- Salt to taste
- 3 cups Chopped Tomatoes
- ~4 cups Water
- 2 cups (400 g) Paneer Cubes
- Handful Curry Leaves
- Handful Chopped Coriander
- ½ Lemon (optional)
Instructions
For Chettinad Masala
- Heat a pan and pour oil, once it is hot add all the spices and stir. Lower the heat and cook them for a minute. Add curry leaves and grated coconut and cook the coconut till it is about to tour lighter shade of brown.
- Remove from heat and add a dash of water. Now grind these spices into a smooth paste. Remove and keep aside.
For Chettinad Curry
- Heat a kadai or a deep pan and add oil. Once the oil is hot sprinkle saunf and give a quick stir. Add onions and cook them till they are light brown. Add curry leaves, ginger garlic paste and cook on high heat for 2 mins. Pour a dash of water approx. ½ cup and sprinkle turmeric, chilli powder, coriander powder and salt. Cook till all of the water is evaporated. At this stage add chopped tomatoes and cook them till they turn a bit mashy. This will take about 10-12 mins.
- Now add the Chettinad masala and cook for till the entire masala thickens up and oil starts to ooze out from the sides of the masala. Pour 4 cups of water and bring it to a boil. Cook till it thickens to a thick pouring curry. Lower the heat to a gentle simmer and drop in the paneer cubes and some more curry leaves. Cook for 3-4 mins on low heat and try not to stir. Turn off the heat, sprinkle chopped coriander. Check for seasoning, adjust and serve it hot with rice or Malabar Paratha.
Tried this recipe?Let us know how it was!