Saturday, July 5, 2014

Paneer Chettinad

Onion, chopped – 100g
Green chillies, chopped – 1
Tomato – 30g
Ginger and Garlic paste – 10g
Paneer – 250g
Butter – 20g
Coriander leaves a few
Salt to taste
Chilli powder – ½ tsp
Coriander powder – 2tsp
Turmeric Powder -1/4 tsp

For Tempering

Refined oil – 50ml
Saunf- ¼ tsp
Cinnamon – 1small piece
Staranise – 1
Curry leaves a few

To grind Chettinadu Masala

Coconut – 150g
Pepper corns – 2g
Dry Redchillies – 4g
Coriander seeds – 5g
Saunf – 1g
Cashewnuts – 20g

Method of Preparation

1.     Heat oil in a kadai, add the chettinad masala ingredients in it and slightly fry. Take out and grind it finely.
2.   Temper and then add onion and green chillies. Fry it till the onion turns golden colour. Add the ground chettinad masala, ginger & garlic paste. Mix it.
3.     Add tomato into it, stir it well. Add the masala powders. Add little water and boil it.
4.     Put salt and paneer. Mix and boil it in medium flame till the masala get thick.

5.     Finally add butter and coriander leaves. Mix and serve hot.
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