A fiery and aromatic paneer curry from the heart of Tamil Nadu. The star of this dish is the freshly roasted and ground Chettinad masala, which gives it a unique, complex flavor that pairs beautifully with soft paneer cubes.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving
385cal
14gprotein
15gcarbs
30g
Ingredients
250 g Paneer (cubed into 1-inch pieces)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Dry Red Chillies (adjust to your spice preference)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Perfectly spiced, protein-packed Palkatti Chettinad with flaky, melt-in-mouth parotta. So good!
This chettinad dish is perfect for lunch. With 1227.23 calories and 23.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup Grated Coconut (fresh or desiccated)
3 tbsp Gingelly Oil (also known as Indian sesame oil)
1 tsp Mustard Seeds
1 sprig Curry Leaves (about 10-12 leaves)
2 pcs Onion (medium, finely chopped)
1.5 tsp Ginger-Garlic Paste
2 pcs Tomatoes (medium, pureed)
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
1.5 cup Water
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala (Approx. 10 minutes)
In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chillies, star anise, cinnamon, cloves, and cardamom.
Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden.
Remove the mixture from the heat and allow it to cool down completely.
Transfer the cooled spices to a blender or spice grinder. Add 2-3 tablespoons of water and grind to a smooth, thick paste.
2
Sauté the Aromatics (Approx. 10 minutes)
Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until they turn crisp.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
3
Build the Gravy (Approx. 15 minutes)
Stir in the tomato puree and cook for 4-5 minutes until it thickens and you see oil separating from the sides of the mixture.
Add the turmeric powder and the freshly ground Chettinad masala paste. Mix everything well.
Sauté the masala on low heat for 5-7 minutes, stirring frequently, until it is well-cooked and releases a rich aroma.
Pour in 1.5 cups of water and add salt. Stir thoroughly to combine, ensuring there are no lumps.
Bring the gravy to a boil, then reduce the heat to low, cover the pan, and let it simmer for 5 minutes for the flavors to meld.
4
Finish and Serve (Approx. 5 minutes)
Gently add the paneer cubes to the simmering gravy.
Mix carefully to coat the paneer without breaking it. Let it cook for 4-5 minutes, allowing the paneer to absorb the flavors.
Avoid overcooking, as the paneer can become chewy.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with parotta, appam, dosa, or steamed rice.
Servings
4
Serving size: 1 serving
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
