08 March, 2016

Paneer Kolhapuri

 Paneer: 250 gms (cut into cubes)
Cashews: 10-12 pieces (soaked in warm water for an hour or so)
Ginger paste : 1 tablespoon
Green Chilly : 2
Oil: 3 tablespoon
Red Chilly powder: 1/2 teaspoon
Turmeric Powder: 1/2 teaspoon
Asafoetida: pinch
Salt to taste
Coriander leaves: for garnish
For the Kolhapuri Masala:
Fennel Seeds: 1/2 teaspoon
Dry Coriander seeds: 4 tablespoon
Sesame seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Pepper corns:10-12
Black Cardamom: 1
Green cardamom: 4
Clove: 2-3
Dry Coconut (grated): 1/2 Cup
Dry Red Chilly: 2

Method: Turn on the heat. In a nonstick pan,take all the ingredients except coconut powder. Dry roast the ingredients till it turns a light golden brown. Add coconut powder and stir it with the rest of the ingredients for another minute or two. Turn off the heat and transfer the roasted ingredients to a bowl. Discard the cardamom skins.
Grind all the roasted ingredients to make a powder. This is your Kolhapuri masala.

Meanwhile, grind cashews and tomatoes to make a smooth puree.
In a kadahi, heat oil. Add half a teaspoon of cumin seeds and dry red chillis. Once the cumin seeds starts cracking up, add turmeric powder, slit green chillies, asafoetida and ginger paste.
Saute it for a minute. Add tomato cashew puree. Let it cook for 4-5 minutes till the oil starts leaving the sides the kadahi. Add kolhapuri masala and salt. Stir it well.
Add a cup of water and let the gravy cook for another 2-3 minutes. Add the paneer cubes and stir it well so that paneer get coated with masalas evenly.
Turn off the heat and transfer the ready paneer to a serving bowl. Garnish it with chopped coriander leaves.

Your delicious Paneer Kolahpuri is ready to serve.
Eat it with steamed rice or chapatis.

Enjoy !

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