Best Chettinad Paneer Curry Recipe (Spicy & Easy South Indian Style)

This Chettinad paneer curry recipe is a bold, spicy, and flavour-packed South Indian dish made with freshly ground masala. The rich aroma of roasted spices combined with soft paneer cubes creates a restaurant-style paneer curry at home.

If you love spicy paneer gravy recipes, this one is a must-try. It pairs perfectly with hot rice, roti, or even dosa.

Made this Paneer Chettinad today and wow… the flavour is next level 🔥🤍

That freshly ground masala… the aroma… everything just comes together perfectly ✨

We love it slightly gravy / flowy — perfect with hot rice 🍚

Simple ingredients, homemade taste — but feels like restaurant style 🍽️

👉 You can also make this with mushroom 🍄

🧾 Ingredients

For Masala Paste:

• 4 dried red chillies
• 2-inch cinnamon stick
• 2 cloves
• 2 cardamom (elaichi)
• 1 star anise
• 1 tsp coriander seeds
• 1 tsp black pepper
• 5 garlic cloves
• 1-inch ginger
• 1 tsp cumin (jeera)
• 1 tsp fennel seeds (saunf)
• ¼ to ½ cup fresh coconut

For Curry:

• 2 large onions (sliced)
• 2 large tomatoes (chopped)
• 200 g paneer (cubed)
• Curry leaves
• Coriander leaves
• Salt to taste
• 2–3 tbsp oil
• ½ tsp mustard seeds

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👨‍🍳 How to Make Chettinad Paneer Curry

Step 1: Roast & Grind Masala

Heat oil in a pan and add red chillies, cinnamon, cloves, elaichi, star anise, coriander seeds, pepper, garlic, ginger, jeera, and saunf.

Fry till aromatic. Add coconut and sauté well. Let it cool and grind into a smooth paste.

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Step 2: Prepare the Curry Base

In the same pan, heat oil and add mustard seeds and curry leaves.

Add sliced onions and sauté till golden. Add tomatoes and cook until soft.

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Step 3: Cook the Gravy

Add the prepared masala paste and mix well. Add water to adjust consistency and let it simmer.

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Step 4: Add Paneer

Add paneer cubes and cook for 5–7 minutes. Finish with fresh coriander leaves.

Chettinad Paneer Curry

Spicy Chettinad paneer curry made with freshly ground masala. A rich South Indian paneer recipe perfect with rice or roti.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• For Masala Paste:
• * 4 dried red chillies
• * 2-inch cinnamon
• * 2 cloves
• * 2 cardamom
• * 1 star anise
• * 1 tsp coriander seeds
• * 1 tsp black pepper
• * 5 garlic cloves
• * 1-inch ginger
• * 1 tsp cumin
• * 1 tsp fennel seeds
• * ¼–½ cup coconut
• For Curry:
• * 2 onions sliced
• * 2 tomatoes chopped
• * 200 g paneer cubed
• * Curry leaves
• * Coriander leaves
• * Salt
• * 2–3 tbsp oil
• * ½ tsp mustard seeds

Equipment

• pan
• ladle

Method

 

1. Heat oil and roast red chillies, cinnamon, cloves, cardamom, star anise, coriander seeds, pepper, garlic, ginger, cumin, and fennel.
   
2. Add coconut, sauté well, cool and grind into a smooth paste.
3. Heat oil, add mustard seeds and curry leaves.
   
4. Add onions and sauté till golden.
5. Add tomatoes and sauté well
   
6. Add ground masala and mix well.
   
7. Add water and simmer.
8. Add paneer and cook for 5–7 minutes.
   
9. Garnish and serve

Notes

• Adjust red chillies based on your spice preference.
• Do not overcook paneer as it can turn rubbery
• You can replace paneer with mushrooms for a vegan version.
• Roast spices on low flame for best flavour.
• Best served hot with rice,chapathi,roti,dosa