Paneer Chettinad

How to Prepare

1. Heat 4 tablespoons of oil in a large pan over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they splutter.
3. Add 20 curry leaves
4. 4 chopped green chilies, and 4 finely chopped onions. Sauté until onions turn golden brown.
5. Add 6 teaspoons of ginger-garlic paste and sauté for 2 minutes.
6. Add 8 chopped tomatoes and cook until they turn mushy.
7. Add the ground Chettinad masala paste and cook for 5 minutes until the raw smell disappears.
8. Add 1.5 cups of coconut milk and 2 cups of water. Stir well and bring to a boil.
9. Add 2 kg of paneer cubes and simmer for 10 minutes on low heat.
10. Adjust salt and consistency by adding more water if needed.
11. Garnish with chopped coriander leaves and serve hot with rice or roti.