About Recipe

Lots of ingredients but once assembled method is real easy and quick Oil 15 shallots sliced Karipatta 2 slabs of paneer ie about 400 gms...200 gms each slab Ingredients fr masala 1/4 fresh coconut grated Tej patta 2 2 tbsp corriander seeds 8-10 dry red chillies 1 tsp pepper corn 1 tsp jeera 1 tsp saunf 1 green cardamom 1 black cardamom 1 black stone flower or dagadphool in marathi 1 star anise 5 cloves 1 blade mace 1 inch cinnamon 6_8 fat garlic clove 1 inch ginger Tamarind paste 1/2 tsp Pinch of methi seeds Fab premium oil soluble COCONUT ESSENCE 1 drops If u want a strong coconut aroma then make it 2 drops and reduce the quantity of coconut used Juice of half lemon Coriander leaves fr garnishing Take oil in a pan and roast all the spices till brown..the essence of Chettinad curry is its dark colour.so roast spices till brown but dont burn it..take it out and keep aside.add in the grated coconut and also fry that till brown..take it out and grind all with garlic cloves and ginger.make it into a fine paste but dont add much water..water is ok if u make this gravy with chicken but fr veg keep less water when grinding. Take oil.add in mustard..sliced shallots and karipatta and fry nicely..when slightly brown add in the ground paste and fry..when fried nicely and oil leaves the sides add in cubed paneer and mix it delicately..when its cooked mix in salt. Coconut essence..lemon juice and corriander leaves..enjoy Being a south indian i prefer cooking typical south Indian curries in coconut oil..it takes curries to another level.