PANEER CHETTINAD

INGREDIENTS

Paneer Cut Into 1 Inch Pieces 400 Grams
Black peppercorns 10-15
Oil 3 Tbsp
Dried red chillies 6-8
Scraped coconut 1/2 cup
Coriander seeds 1 tsp
Cumin seeds 1/2 Tsp
Green cardamoms 3
Cloves 2
Salt To Taste
Cinnamon 1 Inch 1 Stick
Star Anise 1/2
Fennel seeds (saunf) 1 Tsp
Curry leaves 10-12
Ginger paste 2 Tsp
Tomatoes Chopped 3 Medium
Red chilli powder 1 Tsp
Turmeric powder 1/2 Tsp
Lemon juice 1 tablespoon
Coriander Sprig For Garnishing
PANEER CHETTINAD


Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serves : 4

METHOD:

  • Heat 1 tablespoon oil in a non-stick pan and sauté red chillies, coconut, black peppercorns, coriander seeds, cumin seeds, cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant. Cool and grind to a fine paste using water as required.
  • Heat remaining oil in the same non-stick pan and add curry leaves and the ground paste and sauté for 1-2 minutes. Add ginger paste and sauté for a minute.
  • Add tomatoes, chilli powder, turmeric powder and cottage cheese and mix well. Cook for 5 minutes.
  • Add 2 cups water, lemon juice and salt. Cover and cook for 2 minutes.
  • Garnish with coriander sprig. Serve hot with boiled rice or paranthe.