Friday, February 14, 2014

Chettinad paneer Korma

As  the name suggests, this recipe is from chettinad cuisine from TamilNadu.This is one of the famous cousines from India too.These recipes will have unique strong flavor coming from the freshly ground spices that has made this cousine so popular.

This korma is  generally served with "kal Dosa" which is a soft and spongy version of dosa.Soon you can find that recipe in forthcoming weeks.But this goes well with chapathi/roti and simple pulav varieties too.


Chettinad Paste

Coriander seeds                            1 tsp
Coconut  grated                            2 tsp
Oil                                                1 /2 tsp
Cloves                                          2
Cinnamon stick                             1 inch
Green cardamom                          2
Cumin seeds                                 1/2 tsp
Fennel seeds                                 1/2 tsp
Pepper corns                                 6
Black stone flower / kalpasi           1 leaf
Star anise                                      1
Ginger                                           1 inch
Garlic                                            2 cloves
Dry Red chilli                                 1
Poppy seeds                                  1 tsp
Shallots                                          2

For Gravy

Red onion                                       1 small (finely chopped)
Tomato                                           2 (finely chopped)
Red chilli powder                            1 tsp
Oil                                                  2 tsp
Paneer/cottage cheese                     1 cup(cubed)
Salt                                                  to taste
Coriander leaves/cilantro                  for garnishing


  1. Soak poppy seeds in hot water for 20 minutes.
  2. Heat oil in a pan and  roast the ingredients given for chettinad paste except coconut,ginger and garlic for about a minute.This is done to get the best aroma from the masala items.
  3. Cool and grind it to a fine paste with coconut,ginger,garlic and poppy seeds.Set aside.
  4. Heat 2 tsp oil in a pan over medium heat.
  5. Add onion and saute until translucent.
  6. Add tomatoes ,red chilli powder and salt and saute until they turn completely mushy.
  7. Add the freshly ground chettinad paste and 3/4 cup water and allow it to boil for 5 minutes.
  8. Add paneer cubes and simmer for 5 minutes.
  9. Add chopped coriander leaves and serve hot.


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