Paneer chettinad curry

200gm paneer

2 medium Onion

2 small tomato

1tbsp ginger & garlic paste

2tbsp oil

1 tsp turmeric powder

2 tsp red chilli powder

4 dry red chillies

12 curry leaves

Salt to taste

1/2 coconut milk

1tsp cumin seeds

1 tsp fennel seeds

1tbsp coriander seeds whole

1/2 tsp fenugreek seeds

2 cloves

2 green cardamom

1inch cinnamon stick

1bay leaf

1star Anise

2tsp black pepper

2 tbsp dry coconut powder

1tbsp poppyseed

Take a pan and dry roast  all the chettinad masala ingredients, cool to room temperature and grind to fine powder.

In the same pan add oil, nnce heated add chopped onion, cook till they turn brown, add dry chilli add curry leaves add garlic & ginger paste, and add chopped tomato, cook till oil  separate and tomato is mushy

Add turmeric powder, red chilli powder, chettinad masala and add salt to taste

add 1/2 cup of water ,add 1/2 cup of coconut milk and cook on simmer for few minutes

Add paneer pieces and add 1/2 cup of water boil on simmer

The chettinad paneer curry is ready to be served with rice