Craving for spicy paneer and something different from the regular paneer dishes? Then you should give this a shot.
Paneer is one of the favorite ingredient of mine as well as my little ones. Most of the time I make the Punjabi style dishes with less spice to cater my little ones palates. I was craving for something spicy so I wanted to try something different with Paneer as the star that would be good both with rice as well as chapathi. Here is my version of Paneer Chettinadu with the flavors of Chettinadu cuisine.
Paneer Chettinadu
Paneer cubed – 1/2cup
Capsicum, onion and tomato cubed -1/2 cup
Chopped coriander
Salt to taste
To grind :
Fry and Grind the below ingredients in to a smooth paste
Onion -1 chopped
Tomato -2 nos.
Ginger – small piece
Garlic – 4 to 5 med pods
Coconut -1/4 cup
Curry leaves – 1strand
Dry Coriander -2 tbs
Fennel (sombu) -1tbs
Jeera -1 tsp
Whole Pepper Corns – 1 tsp
Dry red chillies -2-3 (or more as per taste)
Kasa kasa – 1 tsp
Cinnamon stick- 1/2 inch
Water as needed.
For Tempering:
Mustard seeds – 1 tsp
Fennel seeds – 1/2 tsp
Turmeric – 1/2 tsp
Oil – 2 Tbs
Method:
1) In a heavy bottom pan add oil. Once the oil is hot add the musterd seeds and the fennel seeds
2) Once it starts to splatter add the whole pepper corns and let it crackle.
3) Now add the cubed onion to the pan and let it cook till onion becomes translucent.
4) Add the Turmeric and the tomato to the mix and let it cook for a minute of so ( I wanted the tomato to hold shape and not want it to cook too mushy)
5) Now add the ground paste to the pan and let it cook. Add water to bring it to the right consistency.
6) Simmer until the oil separates from the sides.
7) At this point add the cubed Panner and the capsicum pieces and let it cook for 4 to 5 mins.
8) Garnish with fresh coriander and serve hot.
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