Paneer is our family favourite Indian cheese, i have already cooked couple of delicious dishes out of this popular cheese. Paneer is definitely a interesting cheese to work with and its completely versatile, you can cook many rich dishes from cake to desserts, from biriyani to side dishes. Many dishes cooked with Paneer are quite famous in North Indian cooking. Though South Indians do make many more flavourful rich curries or masalas with this ultimate cheese. Weather is getting too chilled here, obviously our tastebuds beg for hot and spicy foods. When you want something hot and spicy,Chettinad style of cooking will definitely tickle your tastebuds. Hence my today's post goes for Chettinad Paneer Masala.
This Paneer chettinad makes an excellent side dish to enjoy thoroughly with rotis especially popular Indian flat breads like naan, kulchas though we had them with phulkas, This spicy flavourful paneer masala makes an excellent pair to serve along with mildly spiced rice or pulao as well. This post is going for Shhh Cooking Secretly, started by myself and now the event is taken by Mayuri Patel of Mayuri's Jikoni, my partner of this month's event is Veena Krishnakumar and she gave me Paneer and dry red chillies. Hence i prepared this lipsmacking Chettinad paneer masala aka paneer curry for our dinner few days back with the two secret ingredients given by Veena.
1/4kg Paneer (cut as medium pieces)
1cup Shallots (crushed nicely)
2nos Tomato (chopped)
4nos Dry red chillies (broken as pieces)
1tsp Fennel seeds
1tsp Ginger garlic paste
1tsp Red chilly powder
1/4tsp Turmeric powder
Salt
Oil
Curry leaves
Soak the paneer pieces in hot water.
Heat enough oil,fry the fennel seeds and dry red chillies, add immediately the crushed shallots and curryleaves,fry everything for few minutes..
Now add the chopped tomatoes, ginger garlic paste,saute until the onions turns transculent.
Add the turmeric powder, chilly powder. and salt,saute for few minutes,mix everything,close the vessel and cook everything in simmer for few seconds.
Meanwhile drain the paneer pieces from water, heat enough oil and shallow fry the paneer pieces, keep aside.
Now add the fried paneer pieces to the simmering curry and cook well until the curry turns dry.
Serve hot with rotis or pulao.
This Paneer chettinad makes an excellent side dish to enjoy thoroughly with rotis especially popular Indian flat breads like naan, kulchas though we had them with phulkas, This spicy flavourful paneer masala makes an excellent pair to serve along with mildly spiced rice or pulao as well. This post is going for Shhh Cooking Secretly, started by myself and now the event is taken by Mayuri Patel of Mayuri's Jikoni, my partner of this month's event is Veena Krishnakumar and she gave me Paneer and dry red chillies. Hence i prepared this lipsmacking Chettinad paneer masala aka paneer curry for our dinner few days back with the two secret ingredients given by Veena.
1/4kg Paneer (cut as medium pieces)
1cup Shallots (crushed nicely)
2nos Tomato (chopped)
4nos Dry red chillies (broken as pieces)
1tsp Fennel seeds
1tsp Ginger garlic paste
1tsp Red chilly powder
1/4tsp Turmeric powder
Salt
Oil
Curry leaves
Soak the paneer pieces in hot water.
Heat enough oil,fry the fennel seeds and dry red chillies, add immediately the crushed shallots and curryleaves,fry everything for few minutes..
Now add the chopped tomatoes, ginger garlic paste,saute until the onions turns transculent.
Add the turmeric powder, chilly powder. and salt,saute for few minutes,mix everything,close the vessel and cook everything in simmer for few seconds.
Meanwhile drain the paneer pieces from water, heat enough oil and shallow fry the paneer pieces, keep aside.
Now add the fried paneer pieces to the simmering curry and cook well until the curry turns dry.
Serve hot with rotis or pulao.
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