Spicy Chettinad-Style Paneer Curry

Ingredients

• Paneer - 200 g
• Onion - 1 whole
• Grated coconut - 1/2 cup
• Peppercorns - 6 whole
• Garlic - 2 clove
• Cardamom - 1 whole
• Cloves - 2 whole
• Cinnamon stick - 1/4 piece
• Cumin seeds - 1/4 tsp
• Coriander seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Fennel seeds - 1/2 tsp
• Turmeric powder - 1 tsp
• Red chili powder - 1 tsp
• Salt
• Oil
• Water - 1/2 cup
• Coriander leaves

Instructions

1. 1Cut the paneer into cubes, heat oil in a pan, and fry the cubes until they are light brown; then immediately transfer them to a bowl of cold water to keep them soft.
2. 2Chop the garlic and roughly chop the onion so they are ready for cooking.
3. 3In a dry skillet over medium heat, roast the grated coconut, peppercorns, chopped garlic, cloves, cardamom, fennel seeds, cinnamon stick, cumin seeds, coriander seeds, and fenugreek seeds until a warm, fragrant aroma rises; as soon as it smells aromatic, add the red chili powder and stir briefly so it does not burn.
4. 4Remove the roasted spice mix from the heat and let it cool slightly, then grind it to a fine paste using a little water to help the blender.
5. 5Heat a little oil in a clean pan, add the chopped onion, and sauté until the onion is light brown and sweet-smelling.
6. 6Stir the ground masala into the onions, season with salt, and continue cooking until the oil clears from the mixture; then add 1/2 cup of water and bring it to a simmer.
7. 7When the mixture starts to boil, add the fried paneer cubes, mix gently to coat each piece, cover the pan, and cook for 2 minutes so the paneer absorbs the masala.
8. 8Remove the pan from heat, garnish with coriander leaves, and serve hot.