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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.
For 4 servings
Prepare the Chettinad Masala Powder
Sauté the Paneer
Prepare the Gravy Base
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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.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 453.74 calories per serving with 17.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Finish and Serve
Replace paneer with 300g of firm tofu (pan-fried) or 250g of mushrooms. The rest of the recipe remains the same.
Soak 10-12 cashews in hot water for 15 minutes, then grind to a smooth paste. Add this paste along with the tomato puree for a richer, creamier texture.
To reduce the heat, use only 2-3 dried red chilies and 1/2 tsp of black peppercorns when making the masala powder.
Add par-boiled vegetables like potatoes, carrots, and green peas along with the paneer for a more wholesome curry.
Paneer is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
The Chettinad masala blend contains spices like turmeric, cloves, and cinnamon, which are known for their powerful anti-inflammatory properties.
The combination of hot spices like black peppercorns and dried red chilies can help give a temporary boost to your metabolism.
As a dairy product, paneer is a good source of calcium and phosphorus, which are vital for maintaining strong and healthy bones.
It's moderately healthy. It's a great source of protein and calcium from paneer and contains beneficial spices. However, it's also rich in fats from oil, coconut, and paneer, so it should be enjoyed in moderation as part of a balanced diet.
One serving (approximately 1 cup or 295g) contains around 450-500 calories, depending on the type of oil and the fat content of the paneer and coconut used.
Yes, you can easily make it vegan. Replace the paneer with firm tofu, mushrooms, or mixed vegetables like potatoes and carrots. Ensure you use a plant-based oil.
Kalpasi is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is characteristic of Chettinad cuisine. While you can make the dish without it, using it provides a more authentic flavor. It's available at most Indian grocery stores.
The heat in this dish primarily comes from dried red chilies and black peppercorns. To make it milder, simply reduce the quantity of these two ingredients when making the Chettinad masala powder. You can start with 2-3 chilies and 1/2 tsp of peppercorns.
Store leftover Paneer Chettinad in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen overnight.