### TranslatedIngredients: 250 grams Paneer - Chopped chopped, 1/2 cup small onions - cut into four pieces, 1 tomato - chopped, 1 teaspoon mustard, 1 tablespoon red chili powder, salt - as per taste, oil - to cook, 2 Nuggets curry leaves, 2 tablespoons coriander seeds, 3 lavang, 1 inch cinnamon, 1 cardamom, 2 teaspoons whole pepper, 3 kalpasi leaves, 2 chakra flowers, 6 dry red chillies, 1 teaspoon poppy poppy seeds, 1 / 2 cups coconut - grated, 2 green chillies - sliced, 1 curry leaves, coriander - finely chopped ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Chettinad ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To make Pal Katti Chettinad curry, first bake the saree ingredients of Chettinad paste till it turns brown. Allow to cool down and grind it well with a blender by adding a little water. Now when the oil is heated in a non stick pan, add mustard seeds and asafoetida and cook it. Now add garlic and onion and cook till it turns brown. Add chopped tomatoes and cook well. You can also add salt to cook it quickly. Once this curry is cooked, add cottage cheese and mix well. Cover it with some water and let it cook for 3-4 minutes. After cooking, add finely chopped coriander and mix. Serve Pal Katti Chettinad Curry with Tawa Paratha as a meal.