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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
Prepare the Chettinad Masala (Approx. 10 minutes)
Sauté the Aromatics (Approx. 10 minutes)
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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.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 394.65 calories per serving with 14.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy (Approx. 15 minutes)
Finish and Serve (Approx. 5 minutes)
Replace paneer with 250g of firm tofu (pan-fried) or 200g of mushrooms. Ensure no dairy is used in other ingredients.
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.
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.
Paneer is an excellent source of protein, which is crucial for muscle building, tissue repair, and overall body function.
The complex blend of spices like turmeric, cloves, cinnamon, and black pepper contains powerful antioxidants and anti-inflammatory compounds that can help combat inflammation.
Spices like fennel seeds, cumin, and ginger are well-known for their digestive properties, helping to reduce bloating and improve gut health.
The use of coconut and gingelly oil provides healthy fats, including medium-chain triglycerides (MCTs) from coconut, which are a good source of energy.
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.
It can be part of a healthy diet. It's high in protein from paneer and contains beneficial compounds from the whole spices. However, it is also high in fat, so portion control is recommended.
To reduce the heat, decrease the number of dry red chillies to 2-3 and reduce the black peppercorns to 1/2 teaspoon. Using Kashmiri red chillies will provide color without much heat.
Yes, you can dry roast and grind the spices (without water) to make a dry masala powder. Store it in an airtight container for up to a month. Use 3-4 tablespoons of this powder for the recipe.
This curry pairs exceptionally well with flaky Malabar parottas, soft appams, dosas, idiyappam (string hoppers), or simple steamed rice to balance the robust flavors.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.