Chettinad paneer masala recipe is a true blue recipe bursting with South Indian flavors in it. This the simplest chettinad curry without any ground masalas. It pairs well with rice, chappathi and parottas. No deep frying of paneer nor any cream is used. This recipe will not have a restaurant take on it. Those who prefer spicy masala will sure love this chettinad paneer masala recipe.
Traditionally Kuzhambu podi or Sambar podi are the key for such gravies. This podiis ground with red chillies, turmeric, methi, coriander and few dals, which gives the gravy the thickness and flavor. Have used my homemade sambar powder which is spicy enough and also skipped the coriander powder addition.This recipe is inspired from here.
- Paneer - 200 grams
- Onion - 1, chopped
- Tomato - 1, chopped
- Garlic pods - 4, chopped
- Kuzhambu milagai thool / Sambar powder - 2 tbsp
- Coriander powder - 1 tsp
- Salt - 1 tsp or as required
- Cinnamon - 1 inch
- Cloves - 2
- Fennel seeds - 1 tsp
- Oil - 2 tsp
- Curry leaves - 1 sprig
- Coriander leaves
- Heat oil in a pan add cloves, cinnamon, fennel, curry leaves, garlic, onions and saute well.
- Add tomatoes and cook until they soften.
- Add in kuzhambu powder, coriander powder,salt saute with the mixture add one cup water and cook in medium heat until it turns thick.
- Add in cubed paneer, stir in t sprinkle fresh coriander and serve hot,