Description
A punchy vegetarian curry simmering Paneer in Chettinad's characteristic massive spices and black pepper, rivaling meat in satisfaction.
Restaurants serving Paneer Chettinad
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Paneer(Cottage cheese)
- Coconut
- Onion
- Tomato
- Garlic
- Ginger
- Black pepper
- Fennel
- Coriander
- Red chili
- Mustard seeds
- Curry leaves
- Turmeric
- Salt
- Oil
Instructions
- Dry-roast and grind coconut, black pepper, red chili, fennel, and coriander into a rich masala.
- Heat oil, fry mustard seeds, curry leaves, onions, tomatoes, and garlic-ginger; add masala paste.
- Toss in cubed Paneer, simmer briefly on low until sauce gooey-ly coats the cheese to finish.
Learn more Spice, substitutes, tips
Key spices
Intense black pepper stimulation and noble fennel aroma
Substitutes at Japanese supermarkets
Atsuage (as a substitute close to Paneer texture)
Pairing
Parotta、Cold sparkling water
Trivia
[Trend] Among Chettinad dishes famed for meat, the Paneer version is surging in popularity at urban restaurants as a 'lavish vegetarian dish'.
Eating tips & etiquette
[Unique Eating] Surprised by the spice intensity, quench your throat with sparkling water while chewing the crumbly cheese to enjoy the flavor depth!
Allergen
Dairy