Palkatti Chettinad
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.
For 4 servings
4 steps. 35 minutes total.
- 1
Prepare the Chettinad Masala (Approx
- a.10 minutes)
- b.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.
- c.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant. Be careful not to burn them.
- d.Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden.
- e.Remove the mixture from the heat and allow it to cool down completely.
- f.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
- a.10 minutes)
- b.Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter.
- d.Add the curry leaves and sauté for 30 seconds until they turn crisp.
- e.Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
- f.Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
- 3
Build the Gravy (Approx
- a.15 minutes)
- b.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.
- c.Add the turmeric powder and the freshly ground Chettinad masala paste. Mix everything well.
- d.Sauté the masala on low heat for 5-7 minutes, stirring frequently, until it is well-cooked and releases a rich aroma.
- e.Pour in 1.5 cups of water and add salt. Stir thoroughly to combine, ensuring there are no lumps.
- f.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
- a.5 minutes)
- b.Gently add the paneer cubes to the simmering gravy.
- c.Mix carefully to coat the paneer without breaking it. Let it cook for 4-5 minutes, allowing the paneer to absorb the flavors.
- d.Avoid overcooking, as the paneer can become chewy.
- e.Turn off the heat and garnish with freshly chopped coriander leaves.
- f.Serve hot with parotta, appam, dosa, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use gingelly (Indian sesame) oil, which is characteristic of Chettinad cuisine.
- 2Roast the spices on a low flame until just fragrant. Over-roasting can make them bitter.
- 3To prevent paneer from crumbling, you can lightly pan-fry the cubes in 1 tsp of oil until golden before adding them to the gravy.
- 4The gravy thickens upon cooling. Adjust with a splash of hot water before reheating and serving.
- 5For a deeper red color without extra heat, use Kashmiri dry red chillies.
Adapt it for your goals.
Vegan
Replace paneer with 250g of firm tofu (pan-fried) or 200g of mushrooms. Ensure no dairy is used in other ingredients.
Vegetable MedleyVegetable Medley
Add 1 cup of mixed vegetables like diced potatoes, carrots, and green peas along with the onions to make it more wholesome. You may need to add a little more water.
Creamier GravyCreamier Gravy
For a richer, less spicy gravy, add a paste of 10 soaked cashews when grinding the masala, or stir in 1/4 cup of coconut milk at the end of cooking.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is crucial for muscle building, tissue repair, and overall body function.
Anti-inflammatory Properties
The complex blend of spices like turmeric, cloves, cinnamon, and black pepper contains powerful antioxidants and anti-inflammatory compounds that can help combat inflammation.
Aids Digestion
Spices like fennel seeds, cumin, and ginger are well-known for their digestive properties, helping to reduce bloating and improve gut health.
Source of Healthy Fats
The use of coconut and gingelly oil provides healthy fats, including medium-chain triglycerides (MCTs) from coconut, which are a good source of energy.
Frequently asked questions
One serving of Palkatti Chettinad contains approximately 350-400 calories, depending on the amount of oil and coconut used. It's a relatively rich dish due to these ingredients.