KOLHAPURI PANEER RECIPE:-
On super public demand, here's a spicy, jhanjhanit Paneer Kolhapuri recipe for you :) Spices play a big role in this recipe.
Kolhapuri spice mix is a unique blend of selected masalas that give this kolhapuri paneer a heavenly flavour profile.
PANEER KOLHAPURI :-
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients ;-
For Roasting Onions
2 large Onions
For Vatan:-
½ tbsp Cumin seeds
1 heaped tbsp Coriander seeds
4 no. Black cardamom
6 no. Green cardamom
1 no. Cloves
¼ no. Star anise
1 tbsp Poppy seeds (optional)
¼ no. dry Coconut, sliced
7-8 no. Cashew nuts
Salt to taste
10-12 no. dry Bedgi red chillies
3 no. Garlic cloves
Roasted onions (peeled & cut into quarters)
For Tomato Puree;-
3 medium Tomatoes, cut into quarters
For Frying Paneer ;-
Oil for shallow frying
1 kg Paneer, cut into diced
For Kolhapuri Paneer ;-
2-3 tbsp Oil
1 no. Bay leaf
1 large Onion, chopped
Prepared paste
Prepared tomato puree
1 tbsp Tender coriander stems, finely chopped
1 cup Water
1 tbsp Jaggery
½ cup Water
Fried paneer
1 medium Onion, cut into diced
2 tbsp fresh Coriander leaves, chopped
1 medium Capsicum, cut into diced
Salt to taste
For Garnish ;-
Coriander sprig
Process to prepare Kolhapuri Paneer:
For Roasting Onions
● Place the cooking rack on the gas range, add onions and roast it on medium flame for 2-3 minutes until roasted.
● Transfer it to a chopping board, trim the edges and the skin of onions.
● Scrape out the burnt part of the onions.
● Transfer it to the vatan bowl and keep it aside for further use.
For Vatan
● In a pan, add cumin seeds, coriander seeds, black cardamom, green cardamom, star anise, poppy seeds and dry roast them for a minute.
● Add dry coconut, cashew nuts, salt to taste, dry bedgi red chillies, garlic cloves and roast all spices for a while until its aromatic.
● Transfer it to a bowl and add roasted onions.
● Transfer it to a mixer grinder jar and grind it into smooth paste.
● Keep it aside for further use.
For Tomato Puree
● In a mixer grinder jar, add tomatoes and grind it into smooth puree.
● Keep it aside for further use.
For Frying Paneer
● In a pan, add oil, once it's hot, place paneer pieces and fry them until golden in colour.
● Transfer it to an absorbent sheet and keep it aside for further use.
For Kolhapuri Paneer
● In a handi, add oil, once it's hot, add bay leaf, onion and saute it until translucent.
● Add prepared paste and saute it for a while until oil separates from the masala.
● Add prepared tomato puree, tender coriander stems and cook it for 7-8 minutes.
● Add water, jaggery and give it a quick boil.
● Add water to adjust the consistency, fried paneer, onion and let it simmer for 5-6 minutes on medium flames.
● Finish it with fresh coriander leaves, capsicum, salt to taste and give it a good mix.
● Transfer it to a serving dish and garnish it with coriander sprig.
● Serve hot with roti or bhakri.
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