Tuesday, August 25, 2015

PANEER KOLHAPURI

PANEER KOLHAPURI

For the vegetarians in India, Paneer (Cottage Cheese) remains a popular ingredient in many delicious dishes. Elsewhere in this blog, you will find recipes for Palak Paneer, Paneer Chettinad, and Paneer Tikka Kathi Rolls.

Kolhapur in the State of Maharashtra has become famous for its spicy food, especially the Kolhapuri Masala. This recipe for Paneer Kolhapuri is adapted from Nisha Madhulika's website.




Ingredients:

  • Paneer, 200 gms
  • Tomatoes, 3
  • Green Chillies, 2
  • Ginger, 1 " piece
  • Cashewnuts, 10-12
  • Cumin Seeds, 1/2 tsp for seasoning
  • Asafoetida, (Hing) , 1 pinch
  • Turmeric powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Red Chillies, 2 for seasoning
  • Salt, to taste
  • Red Chilli Powder, 1/2 tsp
  • Coriander Leaves, chopped, 2 tbsp
  • Oil, 2 tbsp
For the Kolhapuri Masala:
  • Sesame Seeds, (Til) 2 tsp
  • Cumin Seeds, (Jeera) 1 tsp
  • Fennel, (Saunf) 1 tsp
  • Whole Garam Masala : Cinnamon, 1/2 " stick; Green Cardamoms, 2; Cloves, 4 and Peppercorns, 8
  • Grated Coconut, 1/3 cup
  • Red Chillies, 2
In a pan, dry roast sesame seeds, then add cumin seeds, and fennel. 
Lower the heat and add the whole garam masala and continue to saute it taking care they don't get burnt
Next add the grated coconut and saute for 1 and 1/2 to 2 minutes till the spices change colour and give off a good aroma and the coconut becomes a light golden brown 
Switch off the gas and remove the spices and coconut mixture to cool in a plate 
Transfer to a mixer, add the red chillies and make a coarse powder using the pulse mode to form the Kolhapuri Masala.

    Method:

    Cut paneer into 1 " cubes
    Soak the cashewnuts in warm water for about 20 minutes.
    Roughly chop the tomatoes, green chillies and ginger.
    In a mixer, grind together tomatoes, green chillies, ginger and cashewnuts to a smooth paste. Keep aside.
    Heat oil in a pan and when it gets hot add 1/2 tsp of cumin seeds, when they sizzle add asafoetida, turmeric powder, coriander powder, 2 red chillies and saute
    Next add the ground paste of tomatoes, green chillies, ginger and cashewnuts
    Saute till the oil separates
    Add the 1/2 tsp of red chilli powder, or more if you want to increase the spice level 
    Next add the Kolhapuri Masala which you have prepared and saute till you get a good aroma and again the oil separates
    Add 1/2 cup of water and bring to a boil
    Add salt and some of the chopped coriander leaves and mix well
    Add the paneer cubes and mix properly.
    Cover the pan and cook on medium heat for 2-3 minutes
    Garnish with the remaining chopped coriander leaves and serve hot with rotis, parathas or naan.