Chettinad Paneer Masala



You may wonder if one such dish exist, paneer has no connection with south Indian classics.. but why not ?? Try this crazy combination…. plain paneer tossed in my authentic chettinad blend, another simple but exquisite preparation under my roof.


Panner Masala / Chettinad Paneer Curry / Chettinad Curry / South Indian Paneer Curry / Masala

20 nos Paneer cubes
6 nos Sambar onion (whole)
1 no Onion
2 nos Tomato
3 clove Garlic
1 inch Ginger
1 no Green chili (minced)
½ tsp Turmeric powder
6 nos Curry leaves(tempering)
5 stks Coriander leaves (for garnishing)
2 nos Bay leaf (small)
3 tbsp Oil
1½ tsp Salt (or to taste)
6 nos Dry red chili
2 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Black pepper corns
2 tsp Split roasted gram / pottukadalai
2 nos Cloves
1 no Cinnamon (1/2 ” stick)
1 no Cardamom
1 tsp Poppy seeds
1 no Mace flower(just one petal)
3 pinch Nutmeg powder
4 nos Curry leaves (for grinding)
3 stks Coriander leaves (for grinding)
2 tbsp Dry coconut flakes/ desiccated / coparai thengai


List of Must-have for this recipe : Shallots/ Sambhar onions/ Chinna Vengayam , Authentic Chettinad spices mentioned including Black stone flower,  Fresh Curry leaves, Fresh or Frozen (untoasted) Paneer.

Paneer doesn’t have much flavor of its own, it totally relies on the aroma of the above mentioned ingredients. So absolutely no substitutes pls…….



In a wide frying pan, toast each spice mentioned in table-2 (Dry red chili, coriander seeds, cumin seeds, fennel seeds, black pepper powder, mace, nutmeg, poppy seeds, split roasted gram and curry leaves) for couple of minutes or until you can smell the aroma. Do not over brown them, always toast over low flame. Dry coconut has to be toasted separately until it turns light brown. Let them cool, then grind them along with coriander leaves to a fine coarse paste and keep aside.

In a thick sauce pan, heat oil and sizzle the curry leaves followed by bay leaf and kalpasi. Now add whole sambar onions along with regular minced onions, green chili and fry for 6 minutes. When it becomes tender add the crushed ginger, garlic and tomatoes. Cover and cook for another 5 minutes to make the tomatoes mushy. Now add the ground masala, turmeric powder, salt and keep frying until the oil separate. Now cube fresh paneer and add it to the masala. Stir-fry to coat and garnish with coriander leaves. Switch off  and serve hot.

This curry goes well with light mixed vegetable pulav / Brinji / Fluffy rotis / Parathas / Excellent stuffing for Dosa.


Yield: 3 Adult servings.


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8 comments to Chettinad Paneer Masala

  • Dr.Bhuvana

    hai mullai,
    nice recipe , mouth watering picture.
    going to try this week.

    thanks for the recipe,


  • ambigasrk

    Hi Mullai,

    I just love all your recipes :-) )))))))))))))))))))))))
    I tried few of them . Since I am working , It is hard to find time to try all your recipe. But I love to, bcoz i am very much interested in cooking.

    Where can I get the list of all your recipes , so than I can print them out and keep it as my treasure.

    It would be of great help,

    Thanks in Advance,

  • madhavich

    It looks yummy…… i wanna try this

  • Jawahar

    Padam(Picture)Sollum Khadhai nu solluvaanga!!!! but ippa dhaan paakuraen… keep it up… good luck… superb dish

  • suja

    Hi Mullai,
    I was looking at the recipe index and was wondering if there was a list of the recipes arranged by date. That will be very helpful when we go on vacation and come back to check what we missed..
    Just a suggestion in case it is not already there. Thanks – Suja

  • vaishnnavi

    wow mullai…. i loged in thinking of trying a different paneer recipe….. saw ur new post of this dish…. mouth watering recipe yaar… wil try n let u know…

  • Cappuccino

    Hi Mullai, superb….next on my list.

    Have a great day

January 2015
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