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A Recipe served in a plate

Paneer Chettinad

Paneer Chettinad is a spicy South Indian dish made with paneer cooked in a rich Chettinad masala featuring roasted spices, coconut, and herbs. It's flavorful and often served with rice or Indian bread, making it a favorite for fans of bold, spicy vegetarian dishes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course paneer
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

For Paneer Marinade:

  • 250 gram Paneer (cottage cheese), cubed
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 tablespoon Lemon juice
  • Salt to taste

For Chettinad Spice Mix:

  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Fennel seeds
  • 4-5 Dried red chilies
  • 1 teaspoon Black peppercorns
  • 1 Inch cinnamon stick
  • 2 Cloves
  • 2 Cardamom pods
  • 1 teaspoon Poppy seeds (optional)
  • 1 tablespoon Grated coconut (optional)

For the Gravy:

  • 2 tablespoon Oil
  • 1 Large onion, finely chopped
  • 2 Tomatoes, finely chopped
  • 1 Inch ginger, minced
  • 4-5 Garlic cloves, minced
  • 1 Green chili, slit
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Cumin seeds
  • 10-12 Curry leaves
  • 1 tablespoon Fresh coriander leaves, chopped
  • Salt to taste

Instructions
 

Marinate the Paneer

  • First, take a large bowl and add the paneer cubes.
  • Next, sprinkle turmeric powder, red chili powder, lemon juice, and salt over the paneer.
  • Gently toss the cubes to coat them evenly with the spices.
  • After that, let the paneer marinate for at least 10 minutes ⏲️ to allow the flavors to soak in.

Prepare the Chettinad Masala for Paneer

  • Then, dry roast coriander seeds, cumin seeds, fennel seeds, dried red chilies, black peppercorns, cinnamon sticks, cloves, and cardamom pods over medium heat until they smell amazing.
  • Add the poppy seeds and grated coconut (if using) and roast for another minute.
  • After that, let the spices cool, then grind them into a fine powder using a spice grinder or mortar and pestle. Set this mix aside.

Sauté Paneer

  • Next, heat 1 tablespoon of oil in a pan over medium heat.
  • Add the marinated paneer cubes and sauté them until they turn golden brown on all sides, which should take about 4-5 minutes.
  • Once done, remove the paneer and set it aside.

Prepare the Chettinad Gravy for Paneer

  • In the same pan, heat another tablespoon of oil.
  • Start by adding cumin seeds and let them crackle.
  • After that, add curry leaves, minced garlic, ginger, and green chili, sautéing for 1-2 minutes until fragrant.
  • Then, add the chopped onions and cook until they turn golden brown ✨.

Add Paneer to the Gravy

  • Now, add the chopped tomatoes along with turmeric powder, red chili powder, and salt. Stir everything together to mix the spices and tomatoes well.
  • Cook until the tomatoes soften and blend into the mixture, and the oil begins to separate.
  • Next, stir in the ground Chettinad spice mix, and cook for another 2-3 minutes, stirring frequently to avoid burning the spices.
  • Gently add the sautéed paneer cubes into the gravy, stir in garam masala, and adjust salt as needed.
  • Let the gravy simmer for 5 minutes so the paneer can absorb all the delicious flavors.
  • Garnish with freshly chopped coriander leaves before serving!

Notes

Variations and Twists

1. Vegan Paneer Chettinad:
    • Alternatively, swap paneer with tofu or tempeh.
    • Tip: Press tofu to remove excess moisture for the best texture, or try jackfruit as a meat alternative for a unique twist!
2. Adding Vegetables:
    • Moreover, for extra nutrition and flavor, toss in bell peppers, carrots, or peas into the curry with the paneer.
    • Consequently, this makes for a hearty, one-pot meal, packed with goodness! 
3. Extra Creamy Version:
    • Additionally, to make the curry even richer and smoother, consider adding cashew cream or almond cream for an indulgent touch. 
4. Smoky Chettinad Paneer:
    • For those who love smoky flavors, you can add a smoky touch by using the dhungar method (smoking the curry with a piece of hot charcoal).
    • As a result, this infuses the dish with an authentic, deep flavor that’s characteristic of many Chettinad dishes! 

Time-Saving Tips and Meal Prep

1. Make-Ahead Tips: To save time, prepare the Chettinad spice mix in bulk and store it in an airtight container. Additionally, you can make the curry in advance and refrigerate it — the flavors will only get better with time! 
2. Freezing the Curry: If you want to stock up, Paneer Chettinad can be frozen for up to 2-3 months. Simply reheat it whenever needed, and serve with freshly made toast or rice.
3. Batch Cooking: For busy days, consider cooking a large batch of curry. This way, you’ll have a delicious meal ready for multiple days, stored in the fridge for easy access.

Nutrition

Nutrition Facts
Paneer Chettinad
Amount per Serving
Calories
400
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
12
g
Cholesterol
 
50
mg
17
%
Sodium
 
700
mg
30
%
Potassium
 
700
mg
20
%
Carbohydrates
 
25
g
8
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
20
g
40
%
Vitamin A
 
800
IU
16
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.3
mg
18
%
Vitamin B3
 
1.5
mg
8
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.2
mg
10
%
Vitamin B12
 
0.4
µg
7
%
Vitamin C
 
20
mg
24
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
10
µg
10
%
Calcium
 
450
mg
45
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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