Step-by-step
1
firstly, in a pan heat 1 tsp oil. add ¾ tsp fennel, 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper, 1 star anise, 1 bay leaf, ½ tsp cloves, 3 pods cardamom, 1 javitri, 1 inch cinnamon, 5 dried red chilli and a few curry leaves.
2
roast on low flame until the spices turn aromatic.
3
now add ½ cup coconut and roast until the coconut turns golden brown.
4
cool completely and transfer to the mixer jar.
5
add water and grind to a smooth paste. Chettinad masala paste is ready, keep it aside.
6
in a large kadai heat 3 tbsp oil. add 1 bay leaf, ½ tsp fennel, 1 tsp cumin and a few curry leaves.
7
saute until the spices turn aromatic.
8
further add 1 onion, 4 clove garlic, 1 inch ginger and saute until the onions turn golden brown.
9
keeping the flame on low, add ½ tsp turmeric, ½ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
10
saute until the spices turn aromatic.
11
now add 1 tomato and saute until the tomato turns soft and mushy.
12
add in prepared Chettinad masala paste and cook until the oil separates from the sides.
13
now add 3 cup water and mix well adjusting the consistency as required.
14
once the gravy comes to a boil, add 17 cubes paneer and mix well.
15
simmer for 10 minutes or until the flavours are absorbed well.
16
finally, add 2 tbsp coriander and enjoy Paneer Chettinad Curry with roti or rice.
Video
Notes
- firstly, make sure to adjust the spice level of the curry as it is slightly higher side of spice.
- also, the coconut gives a nice flavour to the curry, so make sure to roast it until it turns golden brown.
- additionally, you can add vegetables of chicken in place of paneer for variation.
- finally, Paneer Chettinad Curry Recipe tastes great when prepared spicy and oily.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-chettinad-curry-recipe-chettinad/