Paneer kohlapuri is a tarty sabzi prepared with ground spices, coconut and fresh soft paneer in spicy gravy. This can be served with chapatti or rice.
Recipe Tags
Veg
Medium
Dinner Party
Maharashtra
Sauteeing
Main Dish
Healthy
Ingredients Serving: 2
Paneer - 250 grams
Tomatoes - 4 (250 grams)
Green chilly - 2
Ginger - 1 inch baton
Cashew - 1/4 cup
Dry coconut - 1/2 cup (grated)
Oil - 2-3 tbsp
Green coriander - 2-3 tbsp
Sesame seeds - 2 tsp
Cumin seeds - 1.5 tsp
Fennel - 1 tsp
Whole garam masala - 1 inch cinnamon stick, 1 brown cardamom, 2 green cardamom, 4 clove and 8-10 black pepper
Dried red chilly - 2
Salt - 1 tsp (as per taste)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Coriander powder - 1 tsp
Instructions
PREHEAT PAN AND ADD SESAME SEEDS,
1 TSP CUMIN SEEDS,
FENNEL - 1 TSP
CINNAMON STICK, GREEN CARDAMOM AND BROWN CARDAMOM
ADD TO RED CHILLI
NOW ADD COCONUT, SAUTE THE MASALA FOR FEW MORE MINUTES.
TAKE OUT THE ROASTED SPICES IN A PLATE AND ALLOW THEM TO COOL. NOW GRIND IN A MIXTURE GRINDER TO MAKE COARSE POWDER.
MASALA IS READY
PREHEAT A PAN AND ADD OIL. WHEN OIL GETS SUFFICIENTLY HOT ADD CUMIN SEEDS AND SAUTE FOR WHILE. NOW ADD ASAFOEDITA, TURMERIC POWDER, CORIANDER POWDER AND SAUTE FOR WHILE.
ALSO ADD DRIED RED CHILLY, GREEN CHILLY, GINGER AND CASHEW PASTE. KEEP THE FLAME LOW AND MEDIUM WHILE ROASTING MASALA.
NOW ADD RED CHILLY POWDER IN THE MASALA
ADD KOHLAPURI MASALA. MIX WELL AND SAUTE FOR WHILE.
WHEN OIL STARTS SEPARATING AND GRAVY SMELLS DELICIOUS THEN ADD 1/2 CUP WATER AND COOK FOR FEW MORE MINUTES.
WHEN GRAVY SIMMERS, ADD SALT AND CHOPPED GREEN CORIANDER
MIX WELL AND ALSO ADD PANEER CHUNKS.
COVER AND COOK ON 2-3 MINUTES ON LOW FLAME.
SABJI IS READY
TAKE IT OUT IN A BOWL AND SERVE STEAMING HOT
MOUTH DROOLING AND DELECTABLE PANEER KOHLAPURI SABZ IS READY
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