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Chettinad Pepper Paneer Masala
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Paneer Chettinad Curry Recipe | Chettinad Pepper Paneer Masala

Easy Paneer Chettinad Curry Recipe | Chettinad Pepper Paneer Masala
Course curry
Cuisine tamil nadu
Keyword Paneer Chettinad Curry Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 Servings
Calories 151kcal
Author HEBBARS KITCHEN

Ingredients

for masala paste:

  • 1 tsp oil
  • 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
  • few curry leaves
  • ½ cup coconut grated
  • water for grinding

for curry:

  • 3 tbsp oil
  • 1 bay leaf
  • ½ tsp fennel
  • 1 tsp cumin
  • few curry leaves
  • 1 onion sliced
  • 4 clove garlic finely chopped
  • 1 inch ginger finely chopped
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ¼ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp salt
  • 1 tomato chopped
  • 3 cup water
  • 17 cubes paneer
  • 2 tbsp coriander chopped

Instructions

  • 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.

Nutrition

Calories: 151kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 487mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg