Paneer Chettinad Curry!
Ingredients
For the Gravy
- 250 gms Paneer
- 2 medium Onions
- 2 medium Tomatoes
- 1/4 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 3 tsp Cooking Oil
- Salt to taste
- Coriander Leaves for garnish
For the Ground Masala
- 1 cup Coconut freshly grated
- 1 big Onion
- 3 - 4 pods Garlic
- 10 - 15 nos Whole Black Peppercorns
- 2" Cinnamon
- 2 Cardamom
- 3 Cloves
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1 tbsp Poppy Seeds / Gasa Gasa
- 1 - 2 tsp Cooking Oil for frying
Instructions
- Cut the Paneer into small pieces. Roast the Paneer in oil. Then, sprinkle turmeric powder and soak in water for 10 mins.
- Meanwhile, heat a pan with oil, deep fry the onions till light brown, drain and keep aside.
- Next, fry the grated coconut till light golden, then add garlic, continue to fry for a min. Next goes the peppercorns. Sauté everything well. Simmer for 1 min.
- Then, add one after the other, the cinnamon, cardamom, cloves, fenugreek, cumin seeds. Fry everything for 2 mins in sim.
- Finally, add the poppy seeds and fry for a few seconds. Remove from heat and add the chilli powder and coriander powder and mix well.
- Allow it to cool. Then, add the deep fried onion to the spices and grind to a smooth paste using little water.
- Heat a big pan with oil. Add the chopped onions and sauté till light brown. Then, add the ground paste, finely chopped tomatoes and adjust salt. Cover and simmer for 10 mins. When the oil comes out, add 1 cup water. Bring to boil and simmer for 10 mins.
- Finally, add the Paneer cubes and sim for 10 mins. Garnish with coriander leaves.
- Tastes great with Rotis!
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