Chettinad Paneer Masala
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Ingredients
- 350 g paneer
- 1 onion, finely sliced
- 2 tomatoes
- 30 g desiccated coconut
- 1 tsp fennel seeds
- 10 g fresh ginger
- 3 garlic cloves
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 401 kcal
- Protein
- 17.9 g
- Carbohydrate
- 9.5 g
- of which sugars
- 7 g
- Fat
- 32.2 g
- of which saturates
- 22.7 g
- Fibre
- 2.7 g
- Salt
- 0.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the paneer into cubes.
- 2
Heat the coconut oil in a pan, add the fennel seeds and sliced onion, and fry for 7 minutes until softened.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes, then stir in the ground turmeric and chopped tomatoes, and cook for 6 minutes until thick.
- 4
Stir in the desiccated coconut and 100ml water, and simmer for 3 minutes.
- 5
Add the paneer cubes and simmer gently for 4-5 minutes until warmed through.
- 6
Serve hot with rice.
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