Chettinad Paneer Pirattal Recipe

Updated on February 24, 2019

Chettinad Paneer Pirattal recipe with step by step pictures. A typical South Indian style Paneer masala cooked in a spicy, flavorful, freshly ground chettinad masala. Pirattal is nothing but an equivalent of a semi dry curry in chettinad tamil slang.

This paneer recipe is very quick and easy to make, as all you have to do is get the masala paste ready. If you do, then making this dish is very easy.

This  chettinad paneer pirattal will not be watery like a regular kurma but it is a semi gravy dish where the thick masala paste coats the paneer cubes and it is absolutely lip smacking.

It is best served hot with phulkas or chapathis. This chettinad delicacy will be very rich taste wise as it has both paneer and a thick, rich coconut base.

The first time I had this at my MIL’s neighbor’s place, I was totally hooked to the taste. It was like a fusion of all the aromas and flavors of the spices along with the coconut base.

Chettinad Paneer pirattal with step by step photos:

1. Take all the ingredients mentioned under the chettinad masala in a mixie jar.

2. Grind to a smooth paste using little water and keep aside.

3. Heat oil in a pan and add mustard seed and let it pop.Add the chopped onions and sauté till it turns pink.

4. Add the tomatoes, a pinch of salt and cook till the tomatoes soften and turn mushy.

5. Add the ground chettinad masala paste, salt and mix well. Do not add water. Close with a lid and cook for 5 to 7 minutes over low flame. Mix every 2 min to prevent the masala from sticking to the bottom of the pan.

6. Add the paneer cubes, chopped coriander leaves and mix well.  At this stage if the gravy is very thick, add 3-4 tbsp water.

 7. Cook for 5 mins over low flame till the paneer gets coated with the masala paste and the flavor merges well. Chettinad paneer pirattal is ready.

8. Serve hot with phulkas or chapthis.

Chettinad paneer pirattal recipe details as follows:

Print Recipe

Chettinad Paneer Pirattal / Curry

South Indian style Chettinad Paneer Pirattal with freshly ground masalas served as a side dish with phulkas and rotis.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side Dish

Cuisine: South Indian

Servings: 4

Author: Radhika

Ingredients:

• Paneer - 200 gms cubed
• Onion – 2
• Tomato – 3
• Mustard seeds – 1/2 tsp
• Coriander leaves - 4 tbsp chopped
• Salt – to taste
• Oil – 2 tbsp

For Chettinad Masala Paste:

• Freshy grated coconut – 1/2 cup
• Red chilli powder – 2 tsp
• Coriander powder – 3 tsp
• Turmeric powder – 1/2 tsp
• Cardamom – 2
• Cloves – 2
• Cinnamon – 2
• Fennel seeds – 1/2 tsp
• Garlic – 5 pods
• Ginger – 1 inch piece

Instructions:

Make the paste:

• Take all the ingredients mentioned under the chettinad masala in a mixie jar.
• Grind to a smooth paste using little water and keep aside.

Make chettinad paneer pirattal:

• Heat oil in a pan and add mustard seed and let it pop.
• Add the chopped onions and sauté till it turns pink.
• Add the tomatoes, a pinch of salt and cook till the tomatoes soften and turn mushy.
• Add the ground chettinad masala paste, salt and mix well. Do not add water.
• Close with a lid and cook for 5 to 7 minutes over low flame. Mix every 2 min to prevent the masala from sticking to the bottom of the pan.
• Add the panner cubes, chopped coriander leaves and mix well.
• At this stage if the gravy is very thick, add 3-4 tbsp water.
• Cook for 5 mins over low flame till the paneer gets coated with the masala paste and the flavor merges well.
• Chettinad paneer pirattal is ready.
• Serve hot with phulkas or chapthis.