Chettinad Paneer Masala - Easy Paneer Recipes

spicy chettinad paneer masala recipe

chettinad paneer masala recipe - spicy masala which i made with store bough curry powder,and spice powders in pantry.

I saw this recipe and bookmarked it to give a try and it has a big list of ingredients.I adapted the recipe from and altered the recipe according to my taste.the recipe asked for coriander leaves and i dont have that in my pantry,so left it and used just curry leaves extra for this recipe.Also i used EVEREST brand curry powder which i bought for giving a try.So i will go ahead and does not have some whole spices in home that time.So added my garam masala powder to balance it.

Last week i got an idea to try one pot recipe and also gas fuel was off.So without having no clue,i just go with induction based cooking and i want heavy bottomed base which i dont have.so i used regular cooker having induction base as a base.so tried the one pot recipe which i quite useful for me for a quick fix.This is really a keeper recipe if you want to make a quick gravy.lets move on to the recipe.,

This is the one pot one shot recipe and this is well paired with plain rice to anything mild flavored main course.

chettinad paneer masala

Recipe description here

Ingredients

• paneer - 200 gm,cubed
• onion - 2 finely chopped
• tomato - 1 finely chopped
• ginger - 1/4 inch piece
• garlic - 5 cloves
• fennel seeds - 1/4 teaspoon
• dry coconut powder - 1/4 cup
• everest curry powder - 2 teaspoons
• red chilli powder - 1/2 teaspoon
• turmeric powder - 1/4 teaspoon
• garam masala - 1 teaspoon
• coriander powder - 1 teaspoon
• poppy seeds - 1 teaspoon
• fennel seeds - for tempering
• salt - to taste
• oil - as needed
• curry leaves - one handful

Instructions

1. Make a fine paste half amount of onion,ginger and garlic with little water.Next make a fine paste from dry coconut powder,fennel seeds,curry leaves and poppy seeds.
   
2. heat oil in the cooker,add add the fennel seeds.Once it crackle,add the onion ginger garlic paste and saute it well.
3. Now add finely chopped onion and cook it till get transparent.Add the tomatoes and then make sure it get done well.
4. Once the tomatoes looks half cooked ,then add all the curry masalas and add little water to avoid burning.
5. Finally add the coconut paste and add enough water and salt for the recipe.Close the lid and pressure cook for 3 whistles.
6. Once the pressure released open the lid and simmer it for 2 more minutes.add paneer pieces finally and switch off the flame.