This Chettinad Paneer recipe yeilds spicy, hot, tangy and it is a mixer of all the flavors. It can be prepared semi gravy style too, but I went today with dryer version as a starter. If you prefer for semi gravy style add little more water, and remove it from the flame when it reaches your desired consistency.
Like tomatoes and onions, paneer is an another must in my shopping basket. Like chicken, it can also adopt to any flavored recipe. For those who do not know what Paneer is, Paneer is the Indian name for cottage cheese. It inherited all the properties of super cheesy flavors, but low caloried and less fat when it is compared to other cheese products. So Paneer can be a guilt free snack, side, main ingredients….goes on and on..
As I told you earlier, it can be customisable to any cuisines. Chettinad Paneer comes under this header. ‘Chettinad’?, ‘Chettinad’ is South Indian regional cuisine, which is full of spices and flavor. This is the fusion recipe connects North and Southern India. Here I humbly say that I am not the innovator of this recipe, as it already a famous item in South Indian restaurants.
Making dishes at home in the restaurant style always makes as fly with lots of appreciations. Trying out this recipe at home means getting ready for receiving appreciations from all the sides.
Coming to this recipe, this Chettinad Panner is spicy, hot, tangy and it is a mixer of all the flavors. It can be prepared semi gravy style too, but I went today with dryer version as we wished to have it as a starter. If you prefer for semi gravy style add little more water, and remove it from the flame when it reaches your desired consistency.
Paneer is available in all Indian Stores. I bought the cubed and fried paneer. If you buy slabs of paneer, make sure that you are cutting into cubes and shallow fry them in cooking oil, till the edges become golden brown.
Chettinad Paneer Recipe, Hot and Spicy
Prep time : 5 min,
Cooking time : 7 min,
Yeild : Serves 4
1 pocket of Paneer
1 Cups of Chopped Onion
1 Cup of Chopped Tomato
1 tbsp of Chopped Ginger
1 tbsp of Chopped Garlic
1 tsp of Chopped Green Chili
1 Stalk of Curry Leaves
1 tsp of Chili Powder
1 tsp of Coriander Powder
1 tsp of Garam Masala
1/2 tsp of Turmeric
Ingredients for Seasoning:
1 Red Chili
1 tsp of Cumin Seeds
1 tsp of Pepper
How to Make:
1. Chop onion, tomato, ginger, garlic, chili, coriander leaves. I went with pearl onions, but other onions can also be used.
2. Heat oil in a pan, Add cumin seeds, pepper, curry leaves and red chilies and wait for the cuin to get splutter.
3. Add chopped onion and fry till it becomes pink and soft. Add chopped tomatoes and add little half a teaspoon of salt. This will make the tomatoes to gets evenly cooked. Try to mash them, to become like a paste.
4. Add green chilies, chili powder, coriander powder, turmeric powder, garam masala. Fry for 1 min in slower heat. Then add 1/2 cup of water and bring everything to boil for 3 min, or until the masala gets cooked and starts evolving flavors.
5. Once the masala gets cooked and reached your desired consistency, add shallow fried paneer and cook it further more for 3-4 min in high flame.
6. Garnish it with coriander leaves and Serve Chettinad Paneer as a starter or as a side dish for rotis, steamed rice, pulav or with fried rice.
Serve as appetizer in the parties or as a dry side dish with rotis, parathas for rice.
Check out my other recipes like Paneer Mutter Masala, Brinjal Capsicum Subzi.
Tips and Variations for Chettinad Paneer Recipe:
The same recipe is used to make potato chettinad, cauliflower chettinad.
Before adding paneer, add 1/4 cup of water to make gravy for this recipe.