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Chettinad Paneer recipe
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.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
448
kcal
Author
Sujatha Muralidhar
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
Calories:
448
kcal
|
Carbohydrates:
10
g
|
Protein:
17
g
|
Fat:
39
g
|
Saturated Fat:
25
g
|
Cholesterol:
74
mg
|
Sodium:
628
mg
|
Potassium:
205
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
693
IU
|
Vitamin C:
64
mg
|
Calcium:
569
mg
|
Iron:
1
mg