Chettinad Pepper Paneer/Chettinad Paneer Pepper Masala

I have posted a few Paneer recipes earlier – like Paneer Fried Rice, Paneer Kofta Curry, Paneer Jalfrezi, Paneer Makhani, Paneer Tikka Masala, Paneer Korma, Paneer Chilli Dry etc. We can make many varieties of dishes using Paneer (Cottage Cheese) – each one having its own taste and flavor. Even though all these Paneer Recipe have their origin in the northern region of India, these Paneer preparations are much loved even in countries like USA, England etc. And so, there is no surprise that there would be a Chettinad Pepper Paneer also from the famous Chettinad Cuisine. Let us see how to make this south Indian version of a dish with paneer.

Ingredients:

Paneer (Cottage Cheese) – 200 Gms (cut into 1 inch cubes)

Oil – 2 tbsp + 1 tbsp

Curry Leaves – from 1 twig

Onion (medium sized) – 1 (finely chopped)

Tomato (Large Sized) – 2 (finely chopped)

Turmeric Powder – 1 pinch

Red Chilli Powder – ½ tsp

Black Pepper Powder – ½ tsp

Salt – to taste

Lemon Juice – ½ to 1 tsp

Coriander Leaves – for Garnishing

For Roasting and Grinding:

Coriander Seeds – 1 tbsp

Red Chillies- 2

Fennel Seeds – 1 tsp

Cinnamon (Pattai) – 1 small piece

Cloves – 2

Green Cardoman – 3

Cumin Seeds – ½ tsp

Ginger – 1 inch long piece

Garlic – 4 pods

Grated Coconut – 1/3 cup

Method:

Dry Roast all the ingredients under “For Roasting and grinding” column till they release a nice aroma.

Allow them to cool. Once they cool down, dry grind all of them together for a minute. Now, add just enough water and grind them to a fine paste.  Keep aside.

In the same pan, heat 2 tbsp of Oil. Add Curry leaves and Onion. Sauté till the Onion becomes translucent.

Add the Tomatoes and cook for a minute.

Add the ground paste, Chilli Powder, Haldi Powder and Salt.

Cook it till Oil starts separating from the masala.

Add 1 to 1 ½ cups of water and allow it to boil for 2 minutes.

Add the Black Pepper Powder. Mix well.

Now, add the Paneer Pieces. Continue cooking for 2 minutes in low flame.

Switch off the flame. Add the Lemon Juice. Mix well.

Garnish with Coriander Leaves and serve hot with Roti, Chappati and Nan etc. It can also be served with steamed Rice.