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Paneer Chettinad

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Adjust Servings:
For Chettinad Masala
5tbsp Oil
2 nos Bayleaf
1tbsp Black Pepper powder
1tbsp Cumin
¼ cup Coriander seeds
2tbsp Saunf (Fennel seed)
6-8nos Dry red chillies
2 whole blades Javitri whole
5-8nos Cardamom
5-8nos Cloves
2nos (2”sticks) Cinnamon
2 pcs (large) Pathar Phool
few sprigs Curry Leaves
1½ cups Grated coconut
For Chettinad curry
¼ cup Oil
1tbsp Saunf (Fennel seed)
2 cups Onion chopped
handful Curry Leaves
2tbsp Ginger garlic paste
½ cup Water
½ tsp Turmeric powder
2tsp Chilli powder
2 tsp Coriander powder
To Taste Salt
3cups Tomato chopped
4cups approx Water
2cups/400 gms Paneer Cubes
handful Curry Leaves
handful Coriander chopped
½ no (optional) Lemon

Paneer Chettinad

South Indian Style Curry

  • Suitable for vegetarian

Full of Flavours.

  • 55 mins
  • Serves 6
  • Medium


  • For Chettinad Masala

  • For Chettinad curry





For Chettinad Masala

Heat a pan and pour oil, once it is hot add all the spices and stir. Lower the heat and cook them for a minute. Add curry leaves and grated coconut and cook the coconut till it is about to tour lighter shade of brown.


Remove from heat and add a dash of water. Now grind these spices into a smooth paste. Remove and keep aside.


For Chettinad Curry

Heat a kadai or a deep pan and add oil. Once the oil is hot sprinkle saunf and give a quick stir. Add onions and cook them till they are light brown. Add curry leaves, ginger garlic paste and cook on high heat for 2 mins. Pour a dash of water approx ½ cup and sprinkle turmeric, chilli powder, coriander powder and salt. Cook till all of the water is evaporated. At this stage add chopped tomatoes and cook them till they turn a bit mashy. This will take about 10-12 mins.


Now add the Chettinad masala and cook for till the entire masala thickens up and oil starts to ooze out from the sides of the masala. Pour 4 cups of water and bring it to a boil. Cook till it thickens to a thick pouring curry. Lower the heat to a gentle simmer and drop in the paneer cubes and some more curry leaves. Cook for 3-4 mins on low heat and try not to stir. Turn off the heat, sprinkle chopped coriander. Check for seasoning , adjust and serve it hot with rice or malabar Paratha.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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