Paneer Chettinad

Name: Paneer Chettinad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 250 g paneer (cut into cubes); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 2 tbsp dry coconut (grated); 1 tbsp coriander seeds; 0.5 tsp cumin seeds; 1 tsp fennel seeds; 6 pcs black peppercorns; 3 pcs dried red chili; 2 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon; 1 pcs star anise; 2 tbsp oil; 10 pcs curry leaves; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(65)

TASTE SCORE

9/10

A bold South Indian paneer curry with toasted spices, coconut, and a peppery tomato-onion base. It has the deep warmth Chettinad food is known for, with tender paneer pieces soaking up all that rich masala.

PREP

20m

COOK

25m

SERVES

1 KATORI

341 cal

SERVINGS

METHOD · 8 STEPS

roast · ~3 min
Roast the Chettinad spices.
1.Heat a small pan over low heat.
2.Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chili, green cardamom, cloves, cinnamon, star anise, and dry coconut.
3.Roast until the coconut turns lightly golden and the spices smell fragrant, 2 to 3 minutes.
TIPKeep the heat low so the coconut and whole spices toast evenly without turning bitter.
mix · ~3 min
Grind the masala paste.
Cool the roasted spices slightly, then grind them with ginger, garlic, and a little water to a smooth, thick paste.
saute · ~6 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add curry leaves and let them sizzle for a few seconds.
3.Add sliced onion and cook until soft and lightly golden, 5 to 6 minutes.
saute · ~6 min
Add tomatoes and spices.
1.Add chopped tomato to the pan and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, and salt.
3.Mix well and cook for 1 minute.
simmer · ~5 min
Cook the Chettinad masala.
Add the ground masala paste and cook over medium-low heat for 4 to 5 minutes, stirring often, until it thickens and smells rich.
simmer · ~5 min
Add paneer and finish the curry.
Pour in water and bring the gravy to a gentle simmer. Add paneer cubes and cook for 3 to 4 minutes, just until heated through and coated well with the masala.
TIPDo not overcook the paneer or it can turn firm; a short simmer is enough.
garnish
Garnish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Toast the coconut and whole spices on low heat only; burnt coconut will make the masala bitter.
2
Let the roasted spices cool briefly before grinding so the paste stays aromatic, not steamy and dull.
3
Grind the masala with very little water first; a thick paste fries better and gives a richer curry.
4
Cook the onion until lightly golden before adding tomatoes, or the gravy can taste raw and flat.
5
After adding the ground paste, stir often until the oil starts to separate slightly from the masala.
6
Add paneer only at a gentle simmer and cook just a few minutes to keep it soft and tender.
7
If using refrigerated paneer, soak the cubes in warm water for 10 minutes before adding to the curry.