By: Payal
Image Credit: IStock
Paneer Chettinad is a delicious vegetarian take on the classic Chicken Chettinad. In this recipe, paneer cubes are cooked in a rich gravy made with mustard seeds, urad dal, curry leaves, onions, tomatoes, and a freshly prepared Chettinad paste. Discover how to make this flavorful dish below.
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2 tsp oil
100 gms coriander seeds
2 Coconuts (ground to a paste)
10 gms cloves
10 Cinnamon sticks
10 Cardamoms
2 tsp cumin
2 tsp fennel seeds
30 gms peppercorns
5 gms kalpasi (black stone flower)
10 Star anise
20 gms ginger
20 gms garlic
10 gms whole red chilies
10 gms poppy seeds
Small onions, chopped
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1 tsp sesame (til) seeds
1 tsp mustard seeds
1/2 tsp urad dal
8-10 Curry leaves
1 cup onions, chopped
1 cup tomatoes, chopped
1 tsp salt
1 tsp coriander powder
1 tsp red chili powder
1 cup water
3 tsp Chettinad paste
20 Cottage cheese (paneer) cubes
Oil (for frying and cooking)
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Lightly shallow fry the cottage cheese (paneer) cubes until golden.
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Soak the fried paneer in water with a little salt and turmeric powder for approximately 5 minutes. This helps keep it soft.
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(For the Paste): Heat oil in a pan. Add all the ingredients listed for the chettinad paste and sauté them well until fragrant. Grind them into a smooth paste.
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(For the Main Dish): In a separate pan, heat some oil. Add mustard seeds, urad dal and curry leaves. Once they splutter, add the chopped onions, tomatoes, salt, coriander powder, red chili powder, and water, and mix.
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Stir in the prepared chettinad paste and the soaked cottage cheese cubes. Cook for about 10 minutes, allowing the flavours to meld.
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Garnish with fried chilies, fresh tomatoes, and coriander leaves. Serve your delicious Paneer Chettinad hot with rice or roti.
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