A fiery and aromatic South Indian curry where soft paneer cubes are simmered in a rich gravy made from freshly roasted spices and coconut. This Chettinad classic is a vegetarian's dream, bursting with complex flavors.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
454cal
18gprotein
22gcarbs
33g
Ingredients
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
6 pcs Dried Red Chilies (Adjust to your heat preference)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Paneer Chettinad, Jeera Rice and Cucumber Raita
Protein-packed Paneer Chettinad, perfectly spiced with aromatic Jeera Rice and cool, gut-friendly raita.
This chettinad dish is perfect for lunch. With 864.9100000000001 calories and 27.939999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup Grated Coconut (Fresh or desiccated)
300 g Paneer (Cut into 1-inch cubes)
3 tbsp Gingelly Oil (Indian sesame oil, or use any vegetable oil)
1 tsp Mustard Seeds
12 pcs Curry Leaves
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
1 cup Tomato Puree (From about 2 medium tomatoes)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Powder
In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, star anise, cinnamon, cloves, cardamom, and kalpasi.
Dry roast for 2-3 minutes until the spices become fragrant. Ensure they do not burn.
Add the grated coconut and continue to roast for another minute until it turns light golden.
Remove from heat and let the mixture cool completely. Once cool, grind it into a fine powder using a spice grinder or blender.
2
Sauté the Paneer
Heat 1 tbsp of oil in a non-stick pan or kadai over medium heat.
Add the paneer cubes and sauté for 2-3 minutes, turning occasionally, until they are lightly golden on all sides.
Remove the paneer from the pan and set aside. This step helps the paneer hold its shape in the gravy.
3
Prepare the Gravy Base
In the same pan, add the remaining 2 tbsp of oil. Once the oil is hot, add the mustard seeds and allow them to splutter.
Add the curry leaves and sauté for 30 seconds until they become crisp and aromatic.
Add the finely chopped onions and cook for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
4
Cook the Gravy
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Add the turmeric powder and the freshly ground Chettinad masala powder. Mix well and cook for 2 minutes, allowing the spices to release their flavor.
Pour in 1.5 cups of water and add salt. Stir everything together and bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together.
5
Finish and Serve
Gently add the sautéed paneer cubes to the simmering gravy.
Stir to coat the paneer and cook for another 3-4 minutes, allowing it to absorb the flavors of the curry. Do not overcook.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, roti, parotta, or dosa.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
