Paneer Chettinad masala | Palkatti Chettinad

ABOUT

Paneer Chettinad also called Palkatti Chettinad is a delicious South Indian gravy where Paneer is cooked in Chettinad special masala. Chettinad cuisine is extremely famous for its food especially its masala which has a lot of fresh whole spices and “Palkatti”means Paneer in Tamil.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. However Chettinad foods are originally vegetarian foods, however due to various trading across Malabar coast. This Paneer gravy is goes best with rice, idli, dosa and roti/pulka. Most of the dishes are eaten with rice and rice based accompaniments such as dosas, appams, idiyappams, adais and idlis. There are also other famous dishes like Chettinad potato, mushroom Chettinad masala and so on

MAJOR INGREDIENTS

Chettinad masala (whole spices)

Major spices include anasipoo (star aniseed), kalpasi, sombu (fennel seed),  pattai (cinnamon), lavangam (cloves), bayleaf, karumilagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek), coriander seeds, javithri, poppy seeds and coconut contributes to this aromatic masala. Roasting all of the whole spices till aromatic and adding them just optimum plays a key to this tasty masala

Paneer

Paneer is called Indian cheese/ cottage cheese which are high in protein. Choose Paneer which are super soft and I personally don’t prefer to fry them before as they become slightly chewy. Paneer in this recipe will be super spongy and juicy. Make sure the Paneer is fresh and we will be using the cubed Paneer for this recipe.

Ginger and Garlic

A Chettinad gravy without ginger and garlic is incomplete. Ginger gives that extra spice and garlic adds to the flavor. They are added fresh, in case you are running out of stock, you can add ginger garlic paste

Shallots and Tomatoes

Shallots are small onions majorly used in South Indian recipes. But in case you don’t find shallots , you can replace it with regular onions.

I always use Bengaluru tomato (hybrid tomato) which will be comparitively less tangy and has less seeds than country tomato. You can use whichever you prefer.

TIPS AND NOTES

1. Roasting the spices till aromatic without burning them is very important. Even if one of the spice gets burnt, the whole masala will get that burnt flavor. So always roast in low flame and saute continuously for it to roast evenly.
2. Avoid frying the Paneer separately as it might turn chewy or rubbery. This recipe calls for a super soft Paneer. Don’t overcook Paneer which again makes it rubbery. Paneer cooks so fast , so just add them at the last and cook for 2-3 minutes.
3. In case you like fried Paneer, to make it soft , soak them in hot water for 5 minutes and then add to the gravy. This makes the Paneer softer and also add them at the end.
4. Shallots are preferred over normal onions as it gives the authenticity to the dish and also tastes better with the masala
5. In case you require a bright red for this gravy , try adding some kashmiri chilli before grinding the paste.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

Firstly we need to roast all the whole spices till they are aromatic and always make sure you roast them in low flame so that none of the spices gets burnt.

Add curry leaves at the end, as it roasts quicker.

Once all the spices are roasted, switch off the flame and add coconut (grated) and give a nice saute in the existing heat.

Once everything is done, let them cool and grind them into a fine paste adding little water (1/8 cup)

To a kadai, add oil preferably gingelly oil or groundnut oil for that authentic taste, but normal vegetable oil also works. Add the Fennel seeds, bayleaf, ginger and garlic , chopped finely. Let them saute and garlic starts to leave aroma.

Add roughly chopped shallots and saute till translucent. Shallots are preferred for this recipe but in case it is not available, replace with normal red onions.

Onions must turn translucent and glossy. Adding a pinch of salt while sauteing onions, makes the cooking faster.

Now add the tomatoes which are finely chopped

Saute till it turns soft and tender

Add turmeric powder and the grinded masala paste and saute till raw smell goes.

Once the raw smell goes, add 3/4th cup of water and mix them well. Adjust the water as per your required consistency as you have added water for grinding masala paste also.

Let the gravy boil and leave some aroma. If needed close and cook till the raw smell goes and till it gets into correct consistency. Add salt as required for the gravy and give it a nice mix. Taste for your salt level at this stage itself.

Add the cubes of Paneer just as it is and mix them well in the gravy. Cook the Paneer for about 2-3 minutes. Paneer cooks into tender cubes. Don’t over cook them as they turn hard and rubbery.

Once the Paneer has cooked tender, top with some finely chopped coriander and mix well.

Serve with your favorite meal , roti, dosa or ghee rice, or plain hot rice and enjoy
Happy Eating!!

STORAGE

The whole spices can be ground separately and stored for up to a month and the base gravy can be stored in the freezer for a week and can be thawed before usage. Add Paneer just while re heating them. Don’t store the gravy with Paneer in it.