Chettinad Paneer
Chettinad Paneer is a spicy Indian dish made by cooking paneer cubes in a rich, aromatic Chettinad masala with coconut and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Paneer (cut into cubes) | 500 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Coconut (grated) | 100 | Grams |
| Coriander Seeds (dry roasted) | 2 | Tbsp |
| Cumin Seeds (dry roasted) | 1 | Tsp |
| Fennel Seeds (dry roasted) | 1 | Tsp |
| Black Peppercorns (dry roasted) | 1 | Tsp |
| Red Chili (dry roasted) | 4 | Count |
| Curry Leaves (fresh) | 1 | Bunch |
| Mustard Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (for cooking) | 3 | Tbsp |
| Water | 1 | Cup |
Instructions
- Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and red chilies until aromatic. Allow to cool and grind to a fine powder.
- Heat oil in a pan, add mustard seeds and let them splutter. Add curry leaves, chopped onions, ginger, and garlic. Sauté until onions are golden brown.
- Add tomato puree and cook until the oil separates from the mixture.
- Add the ground spice powder, turmeric powder, and salt. Mix well and cook for 2 minutes.
- Add grated coconut and water. Stir well and bring to a boil.
- Add paneer cubes and simmer for 10 minutes, allowing the paneer to absorb the flavors.
- Garnish with fresh curry leaves and serve hot with rice or roti.
Prep
- Soak paneer in warm water for 30 minutes if using store-bought paneer.
Kitchen equipment
Spice GrinderBlender