Follow these steps for perfect results
Paneer (Homemade Cottage Cheese)
cubed
Pearl onions (Sambar Onions)
quartered
Tomato
chopped
Mustard seeds
Red Chilli powder
Salt
Sunflower Oil
for cooking
Curry leaves
Coriander (Dhania) Seeds
Cloves (Laung)
Cinnamon Stick (Dalchini)
Cardamom (Elaichi) Pods/Seeds
Whole Black Peppercorns
Kalpasi leaves
Star anise
Dry Red Chilli
Poppy seeds
Fresh coconut
grated
Green Chillies
slit
Curry leaves
Coriander (Dhania) Leaves
finely chopped
Roast cinnamon, cloves, cardamom, peppercorn, kalpasi leaves, star anise, poppy seeds, dry red chillies, and grated coconut in a preheated pan.
Sauté and roast until the coconut turns golden brown.
Cool the roasted spices and coconut.
Blend the cooled mixture to a smooth paste with a little water.
Heat oil in a nonstick shallow pan.
Add mustard seeds; let them splutter.
Add pearl onions and curry leaves; sauté until onions are brown.
Add chopped tomatoes and fry until the raw smell disappears; add salt to speed up cooking.
Add paneer and the prepared spice paste; stir well.
Add water, cover, and cook for about 3 minutes.
Open the lid, add chopped coriander, and stir.
Serve hot with Tawa Paratha and Carrot Cucumber Tomato Salad.
Expert advice for the best results
Roast the spices on low heat to prevent burning.
Adjust the amount of red chili powder to your spice preference.
For a richer flavor, use coconut milk instead of water.
Everything you need to know before you start
20 mins
The spice paste can be made a day ahead.
Serve hot, garnished with fresh coriander and a dollop of cream (optional).
Serve with Tawa Paratha, Roti, or Rice.
Accompanied by a Carrot Cucumber Tomato Salad.
Aromatic and slightly sweet wine that complements the spices.
The hops cut through the richness of the curry.
Discover the story behind this recipe
Chettinad cuisine is known for its aromatic spices and bold flavors.
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