Paneer cooked in chettinad style.
To be blended into a coarse powder
6 roasted whole dry kashmiri red chillies
2 tbsp roasted coriander (dhania) seeds
1 tsp roasted cumin seeds (jeera)
1 tsp roasted fennel seeds (saunf)
1 tsp roasted black peppercorns (kalimirch)
2 tsp roasted chana dal (daria)
2 roasted cloves (laung / lavang)
1 roasted cinnamon (dalchini) stick
1 roasted cardamom (elaichi)
1 tsp roasted poppy seeds (khus-khus)
1 roasted mace (javantri)
1/4 tsp roasted nutmeg (jaiphal) powder
4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
2 tbsp roasted desiccated coconut
20 paneer (cottagte cheese) cubes
6 shallots (madras onions)
1/4 cup chopped onion
1/2 cup grated tomatoes
3 tsp grated garlic (lehsun)
1 tsp crushed ginger (adrak)
1 crushed slit green chilli
1/2 tsp turmeric powder (haldi)
6 curry leaves (kadi patta)
2 bay leaf
3 tbsp oil
salt to taste
chopped coriander (dhania) for garnishing
Heat oil in a kadhai, add the curry leaves and saute for 2 seconds.
Add the bayleaf, madras onions, chopped onions and green chili and saute for 6 minutes or till the onions turns soft.
Add the ginger, garlic and tomatoes, mix well and cover and cook for another 5 minutes or till the tomatoes turn mushy.
Add the ground masala, turmeric powder, salt and saute till the oil separates form the mixture.
Add the paneer and saute for 3 minutes.
Serve hot garnished with coriander leaves.