Description

Experience the vibrant and aromatic flavors of Chettinad cuisine with this delicious Palkatti Chettinadu, a rich and spicy paneer curry. This dish is known for its complex spice blend and fiery taste, offering a delightful vegetarian alternative to the classic Chettinad curries.

Ingredients

For Roasting and Grinding Masala

• 2 tablespoons Coriander Seeds
• 1 tablespoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Black Peppercorns
• 4-5 Cloves
• 2 Cardamom Pods (Green cardamom)
• 1 Cinnamon Stick (Small piece (about 1 inch))
• 6-8 Dry Red Chillies (Adjust to your spice preference (use Byadagi or Kashmiri for color))
• 15-20 Curry Leaves
• 1/4 cup Grated Coconut (Fresh or desiccated)

For the Curry Base

• 400 grams Paneer (Cut into cubes)
• 3-4 tablespoons Oil (Gingelly oil or any cooking oil)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• 1/2 teaspoon Fennel Seeds
• 1 sprig Curry Leaves
• 1 medium Onion (Finely chopped)
• 1 tablespoon Ginger-Garlic Paste
• 2 medium Tomato (Finely chopped or pureed)
• 1/4 teaspoon Turmeric Powder
• to taste Salt
• 1-2 tablespoons Tamarind Pulp (Made from a small lemon-sized ball of tamarind soaked in warm water)
• 1.5-2 cups Water (Adjust consistency)

For Garnishing (Optional)

• Fresh Coriander Leaves (Finely chopped)

Instructions

1. Heat a dry pan and add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, and dry red chillies. Roast on low heat until aromatic, being careful not to burn the spices.
2. Add curry leaves and grated coconut to the pan and roast for another 1-2 minutes until the coconut turns light golden. Remove from heat and let the spices cool completely.
3. Transfer the roasted spices and coconut to a grinder and grind to a fine paste using a little water if needed. Set aside the Chettinad masala paste.
4. Heat oil in a large pan or pot over medium heat. Add mustard seeds, urad dal, and fennel seeds. Let them splutter.
5. Add curry leaves and chopped onions. Sauté the onions until they turn golden brown.
6. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
7. Add chopped or pureed tomatoes and cook until they soften and the oil starts to separate.
8. Add turmeric powder and the prepared Chettinad masala paste. Sauté for 2-3 minutes, stirring constantly, until the raw smell of the masala disappears and the oil starts to leave the sides.
9. Add water and salt to taste. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes to allow the flavors to meld.
10. Add the tamarind pulp and simmer for another 2-3 minutes.
11. Add the paneer cubes to the simmering gravy. Gently stir to coat the paneer with the masala.
12. Simmer for another 5-7 minutes, or until the paneer is heated through and has absorbed some of the flavors. Avoid overcooking the paneer as it can become tough.
13. Garnish with fresh coriander leaves, if desired.
14. Serve hot with your choice of bread or rice.