Ariso Recipes
Spicy Paneer Chettinad Curry
Last update date: February 24, 2012
Indulge in the bold flavors of Spicy Paneer Chettinad Curry. A rich blend of aromatic spices, coconut, and paneer creates a mouthwatering dish. The Chettinad masala paste infuses the curry with a delightful kick, while curry leaves and fresh coriander add a burst of freshness. Enjoy this spicy and flavorful curry with a squeeze of lemon for that perfect tangy finish!
1 hour and 5 minutes
Indian
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Ingredients
6
How To Cook?
1
Heat a pan and add oil. once the oil is hot, add bay leaves, black pepper powder, cumin, coriander seeds, saunf, red chilies, javitri, cardamom, cloves, cinnamon, pathar phool, and curry leaves. stir and cook the spices over low heat for a minute. add grated coconut and continue cooking until the coconut turns a slightly lighter shade of brown.
2
Remove the pan from heat and add a dash of water. grind these spices and coconut into a smooth paste. set the paste aside.
3
Heat a deep pan or kadai and add oil. once the oil is hot, sprinkle saunf and give it a quick stir. add onions and cook until they turn light brown. add curry leaves and ginger garlic paste, and cook on high heat for 2 minutes. pour a dash of water (approximately 1/2 cup) and sprinkle turmeric, chili powder, coriander powder, and salt. cook until all the water is evaporated. add chopped tomatoes and cook until they become slightly mashed, which takes about 10-12 minutes.
4
Now, add the chettinad masala paste and cook until the masala thickens and oil starts to ooze out from the sides. pour 4 cups of water and bring it to a boil. cook until the curry thickens to a pouring consistency. reduce the heat to a gentle simmer and add paneer cubes and more curry leaves. cook for 3-4 minutes on low heat without stirring. turn off the heat, garnish with chopped coriander, and check for seasoning. serve the spicy paneer chettinad
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