firstly, in a pan heat 1 tsp oil. add ¾ tsp fennel, 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper, 1 star anise, 1 bay leaf, ½ tsp cloves, 3 pods cardamom, 1 javitri, 1 inch cinnamon, 5 dried red chilli and a few curry leaves.

roast on low flame until the spices turn aromatic.

now add ½ cup coconut and roast until the coconut turns golden brown.

cool completely and transfer to the mixer jar.

add water and grind to a smooth paste. Chettinad masala paste is ready, keep it aside.

in a large kadai heat 3 tbsp oil. add 1 bay leaf, ½ tsp fennel, 1 tsp cumin and a few curry leaves.

saute until the spices turn aromatic.

further add 1 onion, 4 clove garlic, 1 inch ginger and saute until the onions turn golden brown.

keeping the flame on low, add ½ tsp turmeric, ½ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.

saute until the spices turn aromatic.

now add 1 tomato and saute until the tomato turns soft and mushy.

add in prepared Chettinad masala paste and cook until the oil separates from the sides.

now add 3 cup water and mix well adjusting the consistency as required.

once the gravy comes to a boil, add 17 cubes paneer and mix well.

simmer for 10 minutes or until the flavours are absorbed well.

finally, add 2 tbsp coriander and enjoy Paneer Chettinad Curry with roti or rice.