Paalkatti Chettinad Curry Recipe – Chettinad Style Paneer Kurma
Immerse yourself in the rich and aromatic world of South Indian cuisine with this delightful Paalkatti Chettinad Curry, featuring the star ingredient, paneer, combined with an array of spices that embody the essence of Chettinad cooking. This vegetarian dish, known for its robust flavors and inviting fragrance, is perfect for a comforting weeknight dinner. Paired with Tawa Paratha and a refreshing Carrot Cucumber Tomato Salad, it promises to transport your taste buds to a culinary haven.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams (cubed) |
| Pearl onions (Sambar Onions) | 1/2 cup (quartered) |
| Tomato | 1 (chopped) |
| Mustard seeds | 1 teaspoon |
| Red Chilli powder | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Curry leaves | 2 sprigs |
| Coriander (Dhania) seeds | 2 tablespoons |
| Cloves (Laung) | 3 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) | 1 pod |
| Whole black peppercorns | 2 teaspoons |
| Kalpasi leaves | 3 |
| Star anise | 2 |
| Dry red chillies | 6 |
| Poppy seeds | 1 teaspoon |
| Fresh coconut (grated) | 1/2 cup |
| Green chillies | 2 (slit) |
| Additional curry leaves | 1 sprig |
| Fresh coriander (Dhania) leaves | A small bunch (finely chopped) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 290 kcal |
| Protein | 14 grams |
| Total Fat | 22 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 2 grams |
| Sugars | 3 grams |
| Sodium | Varies with added salt |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation | 20 minutes |
| Cooking | 30 minutes |
| Total | 50 minutes |
Instructions
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Roast the Chettinad Paste Ingredients: Start by preparing the Chettinad paste, which is the heart of this recipe. In a preheated pan, combine the cinnamon, cloves, cardamom, black peppercorns, kalpasi leaves, star anise, dry red chillies, poppy seeds, and grated coconut. Sauté the mixture over medium heat, stirring continuously until the coconut turns a beautiful golden brown. Once roasted, allow it to cool slightly before transferring it to a grinder. Add a little water and blend until you achieve a smooth paste.
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Sauté Aromatics: In a nonstick shallow pan, heat a generous amount of sunflower oil. Once the oil is hot, add the mustard seeds and a pinch of asafoetida (hing). Allow the mustard seeds to splutter for a few seconds, releasing their nutty aroma. Next, introduce the finely chopped garlic and pearl onions. Sauté these ingredients until the onions turn golden brown and fragrant.
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Incorporate Tomatoes: Once the onions are well-cooked, add the chopped tomato. Stir and cook until the raw smell dissipates, which usually takes about 3-5 minutes. For an added boost of flavor and to speed up the cooking process, sprinkle in a bit of salt.
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Combine Paneer and Paste: With the tomatoes softened, gently fold in the cubed paneer and the prepared Chettinad paste. Stir well to coat the paneer in the vibrant mixture. If the curry seems too thick, add a splash of water to achieve your desired consistency.
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Simmer and Serve: Cover the pan and allow the curry to cook for about 3 minutes on low heat, enabling the flavors to meld together beautifully. After simmering, lift the lid and add the slit green chillies and chopped coriander leaves, stirring them into the curry to enhance the flavor profile.
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Serving Suggestion: Serve your spicy Paalkatti Chettinad Curry hot, paired with freshly made Tawa Paratha for a delightful meal. A side of Carrot Cucumber Tomato Salad dressed with lemon and coriander will add a refreshing touch to this hearty dish.
This Paalkatti Chettinad Curry is not just a meal; it’s an experience that invites you to savor the nuances of Chettinad cuisine, showcasing the warmth and depth of flavors that characterize this vibrant culinary tradition. Enjoy every bite, and let it be a comforting reminder of the beauty of home-cooked meals!
