Paneer Chettinad

Paneer Chettinad. Everybody’s favorite Paneer in a different Southern Indian Gravy.
A relatively unused spice I’ve incorporated here, is Kalpasi. Commonly known as black stone flower, dagad phool or pattar ke phool, this is a species of lichen used often as a spice in Chettinad cuisine.

Check out the recipe

Heat 2 tbsp Oil
Sauté till fragrant
1/2 tsp each Kalpasi, Fennel, Cinnamon
Cloves and 1 star Anise

Add and sauté till onions translucent
1 cup Onion
Few Curry Leaves
1 tsp Salt

Add and cook 2 cups Tomatoes  and 1/2 tsp Turmeric till half  tomatoes cooked

Add
1 tsp Chilli powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Fennel Powder
Till Tomatoes well done

Add 2 cups Paneer
Mix to coat well  for 2 mts

Add 1 tsp Ghee and
2 tbsp chopped Cilantro

Mix well and cook for 1 minute.

A delicous side with rice or rotis. Great as a layer in a sandwich or in a wrap. Serve as an appetizer too !

#sidedish #paneerlove #paneer #indianfoodblog
#indianfoodlovers ##instareelsindia #ınstagramreels
#gravy #cookedwithlove #instagramfoodies
#southindianfood #southindianrecipes #viralfood #goodeats #yumyumyum #lunchboxideas #trythis #rootedinrasam