This Chettinad Paneer recipe yields 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 a dryer version as a starter.
If you prefer 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 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 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 customizable to any cuisines. Chettinad Paneer comes under this header. 'Chettinad'?, 'Chettinad' in South Indian regional cuisine, which is full of spices and flavor.
This is the fusion recipe that 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.
Check out my other recipes like Paneer Mutter Masala.
Making dishes at home in the restaurant-style always makes as fly with lots of appreciation. 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 a dryer version as we wished to have it as a starter.
If you prefer 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.
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 get 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 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 furthermore 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.
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Chettinad Paneer recipe
Ingredients
For seasoing
- 3 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon whole black pepper
- 8 curry leaves
- 1 red chili
For the curry
- 1 cup onion chopped
- 1 cup tomato chopped
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ cups water
- 1 teaspoon salt
- 2 cups paneer cubed
Instructions
- 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.
Nutrition
Serving Suggestions:
Serve as an appetizer in the parties or as a dry side dish with rotis, parathas for rice.
Tips and Variations for Chettinad Paneer Recipe:
The same recipe is used to make potato Chettinad, cauliflower Chettinad.
Before adding paneer, add ¼ cup of water to make gravy for this recipe.
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DivyaGCP
Love paneer. This way of preparing it is new to me.. Looks super delicious though.. 🙂