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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
Cook Time 25 minutes
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