Learn how to make "Paneer Chettinad Curry " at home with our Chef Varun !!!!!!!
"Paneer Chettinad Curry: A delicious twist on Tamil Nadu's Chettinad Curry, starring tender paneer (cottage cheese) cubes bathed in aromatic spices. Plus, paneer provides a protein boost, aiding muscle health and development.". For a vegan twist, replace paneer with tofu for a similar texture and taste.
Paneer Chettinad Curry | Paneer Chettinad Curry Recipe | South Indian Style Chettinad Curry | Chettinad Curry Recipe | Tamil Nadu Style Chettinad Curry | Tamil Nadu Style Chettinad Curry Recipe | South Indian Curry Recipes | Paneer Recipe | Paneer Curry Recipe
Ingredients :
5-6 - Byadgi Dried Red Chillies
2 - Bay Leaves
1 tbsp - Coriander Seeds
½ tbsp - Dried Lichen
1 tsp - Mustard Seeds
1½ tsp - Black Peppercorns
1 inch - Cinnamon Stick
4-5 - Cloves
1 tsp - Cumin Seeds
1 blade - Mace
1 - Star Anise
1 tsp - Fennel Seeds
¼ tsp - Fenugreek Seeds
1 - Black Cardamom
2 - Green Cardamoms
¼ cup - Garlic Cloves
1 inch - Ginger(Chopped)
2 tsp - Sesame Oil
12-15 - Curry Leaves
½ cup of Shallots (Sliced)
1 cup - Tamarind Water(As required)
Water (As required)
Salt (As per taste)
200 gms - Paneer (cut into cubes, marinated & fried)
"Paneer Chettinad Curry: A delicious twist on Tamil Nadu's Chettinad Curry, starring tender paneer (cottage cheese) cubes bathed in aromatic spices. Plus, paneer provides a protein boost, aiding muscle health and development.". For a vegan twist, replace paneer with tofu for a similar texture and taste.
Paneer Chettinad Curry | Paneer Chettinad Curry Recipe | South Indian Style Chettinad Curry | Chettinad Curry Recipe | Tamil Nadu Style Chettinad Curry | Tamil Nadu Style Chettinad Curry Recipe | South Indian Curry Recipes | Paneer Recipe | Paneer Curry Recipe
Ingredients :
5-6 - Byadgi Dried Red Chillies
2 - Bay Leaves
1 tbsp - Coriander Seeds
½ tbsp - Dried Lichen
1 tsp - Mustard Seeds
1½ tsp - Black Peppercorns
1 inch - Cinnamon Stick
4-5 - Cloves
1 tsp - Cumin Seeds
1 blade - Mace
1 - Star Anise
1 tsp - Fennel Seeds
¼ tsp - Fenugreek Seeds
1 - Black Cardamom
2 - Green Cardamoms
¼ cup - Garlic Cloves
1 inch - Ginger(Chopped)
2 tsp - Sesame Oil
12-15 - Curry Leaves
½ cup of Shallots (Sliced)
1 cup - Tamarind Water(As required)
Water (As required)
Salt (As per taste)
200 gms - Paneer (cut into cubes, marinated & fried)
Category
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LifestyleTranscript
00:00Well, Chettinad cuisine is possibly one of the greatest flag-bearers
00:04of the Tamil Nadu repertoire of cuisines.
00:06Today's recipe is of course, a Chettinad, but a Paneer Chettinad.
00:11Let's begin.
00:18Beginning with the recipe of course, with 3 different components.
00:21The first one completely optional and that is marinating the pieces of Paneer
00:25with Lemon Juice, Turmeric Salt, deep frying and retaining them in cold water.
00:29Like I said, completely optional.
00:31You can also use Paneer directly of the packet or of the dairy.
00:34The second step is quite a signature of the Chettiyars
00:37which is making their own wet spices.
00:40For this, of course, we're going to roast and then grind that nice and fine.
00:44And the third component is the tempering
00:46with Curry Leaves, Shallots and Sesame Oil and things like that.
00:48Beginning with the roasting, let's jump in right away.
00:52Let's begin with Dried Red Chillies, of course, removing the stalks.
00:57For this, Bedgi Chilli variety is preferable.
01:02Let's add in Bay Leaves along with this, Coriander Seeds,
01:06Dried Lichen, extremely important, one of those mandatory spices in Chettinad.
01:12Followed up with Mustard Seeds, Black Peppercorns.
01:18Keep moving.
01:19Keep moving this lightly, ensuring this does not get burnt.
01:23While a little bit of browning, of course, is mandatory.
01:26Pieces of Cinnamon Stick, Cloves, Cumin Seeds,
01:34a blade of Mace, Star Anise, Fennel Seeds,
01:40couple of seeds of Fenugreek, a piece of Black Cardamom,
01:45a piece of Black Cardamom, two pieces of Green Cardamom.
01:50Ensure you broil all of this on medium flame.
01:53Ensure it's wonderfully fragrant and not burnt.
01:57With this, off goes the flame.
01:59And allow this now to come down to room temperature.
02:10To this, let's add in Cloves of Garlic.
02:13And along with this, couple of knobs of Ginger.
02:16And grind this into a fine paste, water only if required.
02:24Let's move on to the third component and that is the tempering.
02:27Let's begin with Sesame Oil in a wok or a Kadhai.
02:30Once that heats, I'm going to add in fresh Curry Leaves.
02:34Let's move on to sliced Shallots and saute this.
02:42Let's add in the Ground Spices.
02:54And add in Tamarind Water.
02:58Stir this well.
03:03And add in water as required.
03:06Let's add in Salt as required.
03:09And finally, pieces of Fried Paneer.
03:15Allow this to poach in this curry for a couple of minutes.
03:18And with that, Paneer Chettinad is done and ready.
03:23With this, ladies and gentlemen, Paneer Chettinad Curry is done and ready.
03:26What you would like to serve this with?
03:28Maybe a bowl of steaming Ghee Rice.
03:31Well, if I've forgotten to tell you, this also served with
03:35Well, if I've forgotten to tell you, this also served
03:38or this is also rather made with lots of Coconut.
03:41In this case, without Coconut.
03:45Make this for family, make this for friends.
03:47And see how they smile back at this fiery curry at you.
03:50This will be the Bombay Chef, Varun Inamdar, signing off. Bye.
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