This Chettinad Paneer recipe yields spicy, hot, and tangy, and it is a mix of all the flavors. It can also be prepared semi-gravy, but I used a dryer version as a starter today.
If you prefer a semi-gravy style, add more water and remove it from the heat when it reaches your desired consistency.
Like tomatoes and onions, paneer is another must in my shopping basket. Like chicken, it can also adapt 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 calorie and less fat than other cheese products. So, Paneer can be a feel-good snack, side, main ingredient, and so on.
As I told you earlier, it can be customized to any cuisine. Chettinad Paneer comes under this header. 'Chettinad'? In South Indian regional cuisine, ' Chettinad' contains spices and flavor.
This is the fusion recipe that connects North and Southern India. I humbly say that I am not the innovator of this recipe, as it is already a famous item in South Indian restaurants.
Check out my other recipes, like Paneer Mutter Masala.
Making dishes at home in the restaurant style always makes it fly with lots of appreciation. Trying out this recipe at home means getting ready to receive appreciation from all sides.
Coming to this recipe, this Chettinad Panner is spicy, hot, and tangy, and it is a mixer of all the flavors. It can also be prepared semi-gravy, but I went with a dryer version today as we wished to have it as a starter.
If you prefer a semi-gravy style, add 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 purchase slabs of paneer, make sure you cut them into cubes and shallow fry them in cooking oil till the edges become golden brown.
How to make Chettinad paneer
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 cumin to splutter.
3. Add chopped onion and fry till it becomes pink and soft. Add chopped tomatoes and add a little half a teaspoon of salt. This will make the tomatoes get 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 the slower heat. Then, add ½ cup of water and bring everything to boil for 3 minutes or until the masala gets cooked and starts evolving flavors.
5. Once the masala gets cooked and reaches your desired consistency, add shallow fried paneer and cook it further for 3-4 min on high heat.
6. Garnish it with coriander leaves and Serve Chettinad Paneer as a starter or a side dish for rotis, steamed rice, pulao, or fried rice.
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Chettinad Paneer recipe
- Over medium heat, place a pan. And add cumin seeds, black pepper, curry leaves, and red chilies.
- Fry until the curry leaves changes its color slightly.
- Add chopped onion and fry till it becomes pink and soft.
- Then add chopped tomatoes. To make the tomatoes to cook evely sprinkle some salt.
- Turn the heat to low, and add green chilies, red chili powder, coriander powder, and turmeric powder.
- Saute for a minute but without burning the spices.
- Then add water and bring everything to boil and cook for 3 min, or until the masala thickens.
- Turn to low heat, and add paneer and cook further for 3 minutes or until the paneer cubes are coated evenly with the spicy masala.
- Garnish it with coriander leaves and serve as a side dish for rice.
Serve as an appetizer in the parties or as a dry side dish with rotis and parathas for rice.
Tips and Variations for Chettinad Paneer Recipe:
The exact recipe is used to make potato Chettinad and cauliflower Chettinad.
Before adding paneer, add ¼ cup of water to make gravy for this recipe.