Full written Paneer Kolhapuri
Prep time: 15-20 minutes
Cooking time: 30-35 minutes
Serves:
Ingredients:
Paste
OIL | तेल 2 TSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
CORIANDER SEEDS | धनिया 1 TBSP
BLACK CARDAMOM | बड़ी इलायची 1 NO.
GREEN CARDAMOM | हरी इलायची 2-3 NOS.
CINNAMON STICK | दालचीनी 1 INCH
CLOVES | लौंग 4-5 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS.
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 7-8 NOS.
SPICY RED CHILLI | तीखी लाल मिर्च 3-4 NOS.
COCONUT | नारियल 1/2 CUP (SCRAPED)
POPPY SEEDS | खस खस 1 TSP
WHITE SESAME SEEDS | सफेद तिल 1 TSP
WATER | पानी AS REQUIRED
Tomato Puree
TOMATOES | टमाटर 5-6 NOS. (ROUGHLY CHOPPED)
CASHEW | काजू 20-25 NOS. (BOILED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
Base Gravy
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
RED CHILLI | लाल मिर्च 2 NOS.
BAY LEAF | तेज पत्ता 1 NO.
ONION | प्याज़ 2 NOS. (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Paneer & veggies tossing
OIL | तेल 1 TSP
ONION | प्याज़ 1 LARGE (PETALS)
CAPSICUM | शिमला मिर्च 2 MEDIUM SIZED (DICED)
PANEER | पनीर 500 GRAMS (CUBES)
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
Final Cooking
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
LEMON JUICE | नींबू का रस 1 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP (OPTIONAL)
Method:
Set a pan over high heat & once the pan gets hot add in the oil.
Once the oil gets hot, add cumin seeds & the remaining whole spices along with coconut, stir well & cook over medium flame until all the ingredients get roasted.
Further lower the flame & add poppy seeds, white sesame seeds, stir well & cook for 30 seconds.
Transfer this mixture into a bowl & cool it down completely, then add the mixture into a mixer grinder jar, add some water & grind it into a fine paste.
In a separate mixer grinder jar add tomatoes, cashews & kashmiri red chilli powder & grind it into a fine puree.
Set a kadhai over high flame & once it gets hot add oil along with cumin seeds, red chilli, bay leaf, onions & green chillies, stir well & cook over medium high flame until the onions turn light golden brown.
Once the onions turn light golden brown add ginger garlic paste, turmeric powder, kashmiri red chilli powder along with the paste you prepared earlier & the tomato puree, add salt & stir well.
Cover & cook the gravy over medium flame for 10-12 minutes.
Further add hot water to adjust the consistency, cover it again & let it cook.
Meanwhile set a pan or a wok over high flame on the side, add oil once it gets hot & then add onion & capsicum, toss over high flame & then add the paneer, salt, turmeric powder, kashmiri red chilli powder, garam masala & toss over high flame for 30 seconds.
Add the tossed paneer & veggies into the gravy, mix well & then lastly add roasted kasuri methi powder, garam masala, lemon juice, fresh coriander & fresh cream, stir well.
Your delicious restaurant style paneer kolhapuri is ready.
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Intro 0:00
Paste 1:25
Puree 3:01
Final process 4:31
Plating 7:43
Outro 8:32