Rooted in Rasam

Chettinad Paneer

Sauté  1 cup Onion till translucent
Add
1 Bay Leaf
1 tsp Fennel Seeds
2 inch Cinnamon
5 Cloves
1 big Cardamom
1 tbsp Kalpasi
1 tsp Salt
10 Curry leaves

Sauté  2 to 3 mts till spices smell fragrant

Add
2 cups Tomatoes
Cover and cook till tomatoes done
Add a couple tbsp water  to make sure it doesn’t burn if need be

Add
2 cups Paneer
1/2 to 3/4 tsp Chilli Powder depending on spice level
1 tbsp Chettinad Masala

Mix well
Cook 5 mts till Paneer well coated with spices and flavors absorbed

Great as a side ! Also use in wraps and sandwiches as a filling.