Chettinad Style Paneer Recipe

Ingredients

For seasoning

• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 8 curry leaves 1 tsp whole black pepper
• 1 red chile 

For the curry

• 1 cup chopped onion
• 1 cup chopped tomato
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 12 teaspoon turmeric powder
• 12 cup water
• 1 teaspoon salt
• 2 cups cubed paneer

Instructions

1. Chop the onion, tomato, ginger, garlic, chile, and coriander leaves into small pieces. I used pearl onions, but other onions can be used as well.
2. Heat the oil in a pan and add the cumin seeds, pepper, curry leaves, and red chilies, waiting for the cumin to sputter.
3. Add the chopped onion and cook until it turns pink and tender. Add the chopped tomatoes and a half-teaspoon of salt. This will ensure that the tomatoes are evenly cooked. Make a paste out of them by mashing them.
4. In a mixing bowl, combine green chilies, chili powder, coriander powder, turmeric powder, and garam masala. Fry for 1 minute on low heat. Then add 12 cups of water and bring everything to a boil for 3 minutes, or until the masala is cooked and the flavors evolve.
5. Once the masala has cooked to your desired consistency, add the shallow-fried paneer and simmer for another 3-4 minutes on high heat.
6. Garnish with coriander leaves and serve. Chettinad Paneer can be served as an appetizer or side dish with Rotis, steaming rice, pulav, or fried rice.