Paneer Chettinad
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Chettinad Masala Powder
- b.In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, star anise, cinnamon, cloves, cardamom, and kalpasi.
- c.Dry roast for 2-3 minutes until the spices become fragrant. Ensure they do not burn.
- d.Add the grated coconut and continue to roast for another minute until it turns light golden.
- e.Remove from heat and let the mixture cool completely. Once cool, grind it into a fine powder using a spice grinder or blender.
- 2
Step 2
- a.Sauté the Paneer
- b.Heat 1 tbsp of oil in a non-stick pan or kadai over medium heat.
- c.Add the paneer cubes and sauté for 2-3 minutes, turning occasionally, until they are lightly golden on all sides.
- d.Remove the paneer from the pan and set aside. This step helps the paneer hold its shape in the gravy.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In the same pan, add the remaining 2 tbsp of oil. Once the oil is hot, add the mustard seeds and allow them to splutter.
- c.Add the curry leaves and sauté for 30 seconds until they become crisp and aromatic.
- d.Add the finely chopped onions and cook for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
- e.Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Cook the Gravy
- b.Add the tomato puree to the pan. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
- c.Add the turmeric powder and the freshly ground Chettinad masala powder. Mix well and cook for 2 minutes, allowing the spices to release their flavor.
- d.Pour in 1.5 cups of water and add salt. Stir everything together and bring the gravy to a boil.
- e.Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together.
- 5
Step 5
- a.Finish and Serve
- b.Gently add the sautéed paneer cubes to the simmering gravy.
- c.Stir to coat the paneer and cook for another 3-4 minutes, allowing it to absorb the flavors of the curry. Do not overcook.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve hot with steamed rice, roti, parotta, or dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting spices on low heat is crucial to release their aroma without burning them, which would make the curry bitter.
- 2Using gingelly (Indian sesame) oil provides the most authentic Chettinad flavor, but any neutral vegetable oil will work.
- 3Don't overcook the paneer in the gravy, as it can become tough and rubbery. Just a few minutes is enough to warm it through.
- 4For a richer and creamier gravy, you can add a paste of 8-10 soaked cashews along with the tomato puree.
- 5The Chettinad masala powder can be made in a larger batch and stored in an airtight container for up to a month.
- 6Kalpasi (stone flower) is a key ingredient for the authentic Chettinad aroma. You can find it at Indian grocery stores.
Adapt it for your goals.
Vegan
Replace paneer with 300g of firm tofu (pan-fried) or 250g of mushrooms. The rest of the recipe remains the same.
Creamier GravyCreamier Gravy
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.
Milder VersionMilder Version
To reduce the heat, use only 2-3 dried red chilies and 1/2 tsp of black peppercorns when making the masala powder.
With VegetablesWith Vegetables
Add par-boiled vegetables like potatoes, carrots, and green peas along with the paneer for a more wholesome curry.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
Anti-inflammatory Spices
The Chettinad masala blend contains spices like turmeric, cloves, and cinnamon, which are known for their powerful anti-inflammatory properties.
Boosts Metabolism
The combination of hot spices like black peppercorns and dried red chilies can help give a temporary boost to your metabolism.
Good for Bone Health
As a dairy product, paneer is a good source of calcium and phosphorus, which are vital for maintaining strong and healthy bones.
Frequently asked questions
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.