Palkatti Chettinad

Name: Palkatti Chettinad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 250 g paneer (cut into medium cubes); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves, peeled); 2 tbsp dry coconut (grated); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 2 pcs dried red chili; 1 tsp coriander seeds; 1 inch cinnamon; 2 pcs cloves; 2 pcs green cardamom; 10 pcs curry leaves; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1 cup water; 2 tbsp cilantro (chopped)

RATING

4.4/5(32)

TASTE SCORE

8/10

Fresh paneer simmered in a bold Chettinad-style masala with onions, tomatoes, black pepper, fennel, and curry leaves. It is richly spiced without being heavy, making it a lovely match for roti, dosa, or plain rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

333 cal

SERVINGS

METHOD · 8 STEPS

roast · ~3 min
Roast the spices and coconut.
1.Heat a small pan over low heat.
2.Add fennel seeds, cumin seeds, black peppercorns, dried red chili, coriander seeds, cinnamon, cloves, cardamom, and dry coconut.
3.Roast gently, stirring often, until fragrant and the coconut turns lightly golden, 2 to 3 minutes.
TIPKeep the heat low so the coconut and whole spices do not burn or turn bitter.
mix · ~3 min
Grind the masala.
Cool the roasted mixture slightly, then grind it with ginger, garlic, and 1/4 cup water to a smooth paste.
fry · ~2 min
Lightly cook the paneer.
Heat 1 tbsp oil in a pan and cook the paneer cubes for 1 to 2 minutes, turning gently, until lightly colored at the edges. Remove to a plate.
TIPDo not brown the paneer too much or it can turn chewy.
saute · ~11 min
Cook the onion base.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.
2.Add curry leaves and let them sizzle for a few seconds.
3.Add onion and cook until soft and lightly golden, 5 to 6 minutes.
4.Add tomato, turmeric powder, red chili powder, and salt.
5.Cook until the tomato breaks down and looks pulpy, 4 to 5 minutes.
simmer · ~8 min
Simmer the masala gravy.
Add the ground paste and cook for 2 minutes, stirring well. Pour in the remaining water and simmer until the gravy thickens and the oil begins to show at the edges, 6 to 8 minutes.
simmer · ~4 min
Finish the curry with paneer.
Add the paneer cubes and coat them well in the gravy. Simmer gently for 3 to 4 minutes so the paneer absorbs the Chettinad flavors.
garnish
Garnish with cilantro.
serve
Serve hot with roti, dosa, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut and whole spices only until lightly golden; dark roasting will make the Chettinad masala bitter.
2
Let the roasted spices cool briefly before grinding so the paste turns smooth instead of oily and coarse.
3
If using store-bought paneer, soak the cubes in warm water for 10 minutes before frying to keep them soft in the gravy.
4
Cook the onion-tomato base until the tomatoes look pulpy and the raw smell is gone; this gives the masala depth.
5
Simmer the gravy until oil shows at the edges before adding paneer, or the spice paste can taste raw.
6
After adding paneer, keep the heat low and avoid long boiling so the cubes stay tender, not rubbery.
7
This curry tastes even better after a 20-minute rest, which lets the pepper, fennel, and curry leaf flavors settle.