Paneer Chettinad
2017-05-01- Cuisine: Indian
- Course: Main Course
-
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- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Ingredients
- 250 gm Paneer, cubbed
- 2 Onion chopped
- 2 Tomato chopped
- 2 Tablespoon ginger garlic paste
- 5-6 Spring curry leaves
- 1 Tablespoon fresh coriander chopped
- 3 Tablespoon Oil
- Salt to taste
- Spices For Chettinad Masala
- 1/4 Cup fresh coconut grated
- 3 Teaspoon Coriander Seeds
- 1 Teaspoon black pepper
- 1 Teaspoon fennel seeds
- 2 Green cardmom
- 1 star anise
- 1 Mace ( Javitri )
- 5 Dry red chili
- 1 Bay leaf
Method
Step 1
For making Chettinad masala, dry roast all Spices mentioned under the Chettinad masala over a low flame. Once it gets nicely roasted, add red chili and roast it for few seconds until it turns crispy. Make sure it should not get burnt. Leave it to cool. Grind it to a fine powder.
Step 2
Heat Oil in a kadhai. Add a bay leaf, chopped onions, curry leaves and saute till it turns light golden color. Add ginger garlic paste and saute it for 2 minutes.
Step 3
Add chopped tomato and powdered spice. cook until it leaves oil. Pour some water and allow him to boil. Season with salt.
Step 4
Add the panner cubes, chopped coriander leaves and mix well. Cook for 5 mins over low flame utill the paneer gets coated with the Garvy and the flavor merges well.
Step 5
Garnish with coriander.
Average Member Rating
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