Name: Chettinad Paneer Pirattal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 200 gms Paneer (cubed); 2 Onion (medium finely chopped); 2 Tomatoes (medium finely chopped); 1/2 tsp Mustard seeds; 4 tbsp Coriander leaves (chopped); 2 tbsp Oil; Salt to taste; 1/2 cup Coconut (freshly grated); 2 tsp Red chili powder; 3 tsp Coriander powder; 1/2 tsp Turmeric powder; 2 Cardamom; 2 Cloves; 2 inch Cinnamon stick; 1/2 tsp Fennel seeds; 5 Garlic; 1 inch Ginger

Chettinad Paneer Pirattal recipe with stepwise photos & video. A typical South Indian style Paneer Masala cooked in a spicy, flavorful, freshly ground Chettinad masala.

This paneer recipe is very quick and easy to make just like this 15 Mins Paneer Butter Masala (Stovetop + Instant Pot)

All you have to do is get the masala paste ready, after that this gravy comes together in no time.

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.

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About
Ingredients
Instructions
Expert Tips
FAQ
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About

The word 'Pirattal' literally means 'being tossed'. The paneer here is tossed with the freshly ground spicy and flavorful Chettinad masala.

This 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 tastes absolutely lip-smacking.

Ingredients

Paneer: Soft, paneer cubes are added. You can use either malai paneer or frozen paneer cubes.

Onion & Tomato: Forms the base & adds tang to the curry.

Ginger & Garlic: Both are used as a whole that is ground to a paste along with whole spices & coconut.

Seasoning: Mustard seeds are used.

Whole Spices: Cardamom, Cloves, Cinnamon & Fennel seeds.

Spice Powders: Red chili, Coriander, and Turmeric powder are used.

Coconut: Freshly grated coconut paste is ground into a paste that forms the gravy.

Coriander Leaves: Added along with the ground paste to cook along for the flavors to imbibe into the gravy.

Salt & Oil: Use neutral-flavored vegetable oil to cook this pirattal.

Instructions

To make Chettinad Paneer Pirattal,

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.

Expert Tips

Adjust the quantity of chili powder according to your spice level.

Using freshly grated coconut is highly recommended.

FAQ

Can I make it Vegan?

This pirattal tastes quite delicious with paneer. But if you wish to make it vegan, you can use tofu instead of paneer.

Substitutions

Instead of paneer, you can use mushrooms. You can also use parboiled vegetables just like in this Chettinad Vegetable Kurma.

Can this be made ahead?

You can make the paste ahead as the ingredients have to be ground raw. You can refrigerate the paste and thaw it at room temperature before you begin cooking.

You can also freeze this paste and use it to make veg curries.

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see more Side Dish Recipes for Chapathis and Paneer Recipes

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