Chettinad Paneer

Name: Chettinad Paneer
Cuisine: Indian
Ingredients: 2 tbsp Cooking oil; 400 grams Cottage cheese cubes; 15 Black pepper corn; 6 Dry Kashmiri red chillies; 1/2 Cup Coconut desiccated; 1 Tablespoon Coriander seeds; 1/2 Teaspoon Cumin seeds; 3 Green cardamoms; 3 Cloves; 2 inch Cinnamon stick; 1 Star anise; 1 Teaspoon Fennel seeds; 10 Curry leaves; 2 Teaspoons Ginger paste; 3 Medium Tomatoes Chopped; 1 Teaspoon Red chilli powder; 1/2 Teaspoon Turmeric powder; 2 Cups water; 1 Tablespoon Lemon juice; to taste Salt; 2 tsp Coriander leaves to garnish

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#GA4
#Week23
#Chettinad

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#GA4
#Week23
#Chettinad

Saved

Ingredients

2 tbspCooking oil
400 gramsCottage cheese cubes
15Black pepper corn
6Dry Kashmiri red chillies
1/2 CupCoconut desiccated
1 TablespoonCoriander seeds
1/2 TeaspoonCumin seeds
3Green cardamoms
3Cloves
2 inchCinnamon stick
1Star anise
1 TeaspoonFennel seeds
10Curry leaves
2 TeaspoonsGinger paste
3Medium Tomatoes Chopped
1 TeaspoonRed chilli powder
1/2 TeaspoonTurmeric powder
2 Cupswater
1 TablespoonLemon juice
to tasteSalt
2 tspCoriander leaves to garnish

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Steps

1

Heat oil in the wok and roast red chilies, desiccated coconut, black pepper corns, coriander seeds, cumin seeds,green cardamoms, cloves, cinnamon stick, star anise and fennel seeds till fragrant.
2

Cool it to room temperature and make a paste of it in a blender.
3

Heat remaining oil in a same wok, add curry leaves sauté for 2 mins then add a ground paste.
4

Mix it well after adding ginger paste, now add tomatoes and mix it well adding red chilli powder and turmeric powder.
5

Add cottage cheese, mix it well and cook for 5 minutes then add 2 cups of water and lemon juice.
6

Add salt, mix and cover for 2 minutes, once cool switch off the flame and serve in bowl.
7

Garnish with fresh coriander twig and serve hot with Parathas.