The aroma and flavors of South Indian food makes me go crazy with every bite. I learned this recipe from a lady in Coimbatore and no one in this world can beat the cooking of Indian Household Lady. Tried the same recipe at my home using local ingredients and imitated same techniques. It uses a unique spice blend which tastes very different from other curries that we make in North India. This is something that you can make when you feel to try something different.
You can find recipe video on my YouTube channel now:
Ingredients
1 tablespoon Poppy Seeds
1 teaspoon Coriander Seeds
1 teaspoon Cumin Seeds
1 teaspoon Fennel seeds
3 red chilies (dry)
1 stick Cinnamon(1 inch)
2 cardamom pods
3 Cloves
1/2 cup coconut (grated)
2 teaspoons Ginger, Chopped
2 teaspoons Garlic, Chopped
2 to 3 tablespoons Coconut oil (or sunflower, canola, or ghee)
10 to 15 Curry Leaves
2 large Onions
2 Tomatoes, Chopped fine
Optional: 1 teaspoon chili powder
250 gm Paneer (Cottage Cheese)
Salt (to taste)
Method
Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chilies, cinnamon, cardamom, cloves, and coconut for 3 to 4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry grinder.
In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
Mix the ginger and garlic with 2 Tablespoon of Coconut.
Add the tomatoes and chili powder and stir well to mix all the ingredients.
Add the spice paste and fry for another 2 to 3 minutes.
Add Paneer cubes and mix thoroughly for 2-3 minutes.
Then add 1 cup of water and bring to boil.
Adjust Seasoning. And Serve with Paratha, Malabari Paratha or any other rich bread.
Paneer Chettinad
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