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
- 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
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.