Paneer Chettinad

Onion, chopped – 100g

Green chillies, chopped – 1

Tomato – 30g

Ginger and Garlic paste – 10g

Paneer – 250g

Butter – 20g

Coriander leaves a few

Salt to taste

Chilli powder – ½ tsp

Coriander powder – 2tsp

Turmeric Powder -1/4 tsp

For Tempering

Refined oil – 50ml

Saunf- ¼ tsp

Cinnamon – 1small piece

Staranise – 1

Curry leaves a few

To grind Chettinadu Masala

Coconut – 150g

Pepper corns – 2g

Dry Redchillies – 4g

Coriander seeds – 5g

Saunf – 1g

Cashewnuts – 20g

Method of Preparation

1.     Heat oil in a kadai, add the chettinad masala ingredients in it and slightly fry. Take out and grind it finely.

2.   Temper and then add onion and green chillies. Fry it till the onion turns golden colour. Add the ground chettinad masala, ginger & garlic paste. Mix it.

3.     Add tomato into it, stir it well. Add the masala powders. Add little water and boil it.

4.     Put salt and paneer. Mix and boil it in medium flame till the masala get thick.

5.     Finally add butter and coriander leaves. Mix and serve hot.