🇮🇳 Indian Vegetarian

Paneer Chettinad

Name: Paneer Chettinad
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 2 tbsp Butter; to taste Salt; 250 g, cubed Paneer; 2, finely chopped Onion; 3, pureed Tomato; 1 Green Chili; 1/2 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 tsp Star Anise; 1 tsp Black Pepper; 1 cup Grated Coconut

🇮🇳 Indian

Paneer Chettinad, roast-spice gravy with fresh coconut. The dish vegetarians order at restaurants and make better at home. Best with something soft — malabar parotta is ideal.

Prep 15 min Cook 23 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Butter2 tbsp
Saltto taste
Paneer250 g, cubed
Onion2, finely chopped
Tomato3, pureed
Green Chili1
Turmeric Powder1/2 tsp
Red Chili Powder1 tsp
Star Anise1 tsp
Black Pepper1 tsp
Grated Coconut1 cup

Optional extras

Heavy Cream2 tbsp
Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Cut the paneer into even cubes; soak in warm salted water ten minutes so it turns silky, then drain.
2
Soften the onions slowly — paneer gravies reward gentle beginnings.
3
Fry the tomato into the spices till it collapses and darkens a shade.
4
Add the grated coconut, then the paneer, and turn it through the masala with a flat hand.
5
Two minutes of simmering, a swirl of cream, a crush of kasuri methi, done.

Chef's tip

Fry the paneer lightly first if you want it to hold in gravy.

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Watch how it's made

Video: Paneer Chettinad Gravy | South Indian Style Paneer Recipe | Lunch & Dinner Recipe | Chef Kunal Kapur · on YouTube