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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.