Name: Paneer Kolhapuri recipe by Rekha Unni at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 200g cubed Paneer; 3 tbsp oil; 1 bay leaf; 1 onion finely chopped; 2 big tomatoes finely chopped; 1 teaspoon ginger garlic paste; 1 teaspoon salt; 1 cup water; 1/4 teaspoon turmeric; one teaspoon kasuri methi; To Roast and grind; one teaspoon sesame seeds; one teaspoon khus khus; half teaspoon jeera; 1 teaspoon coriander seeds; 3 cloves; 1 inch cinnamon; 1/4 teaspoon peppercorns; 1 star anise; 2 tbsp dry coconut or desiccated coconut; 3 dry red Kashmiri chilli; 2 cardamom seeds

Ingredients Serving: 4

200g cubed Paneer
3 tbsp oil
1 bay leaf
1 onion finely chopped
2 big tomatoes finely chopped
1 teaspoon ginger garlic paste
1 teaspoon salt
1 cup water
1/4 teaspoon turmeric
one teaspoon kasuri methi
To Roast and grind
one teaspoon sesame seeds
one teaspoon khus khus
half teaspoon jeera
1 teaspoon coriander seeds
3 cloves
1 inch cinnamon
1/4 teaspoon peppercorns
1 star anise
2 tbsp dry coconut or desiccated coconut
3 dry red Kashmiri chilli
2 cardamom seeds

Instructions

DRY ROAST ALL THE INGREDIENTS MENTIONED UNDER TO GRIND SECTION ON LOW HEAT FOR 2 MINUTES
ALLOW TO COOL COMPLETELY
GRIND TO FIND POWDER KEEP IT ASIDE
HEAT OIL IN A PAN AND FRY THE PANEER CUBES KEEP IT ASIDE
IN THE SAME TIME ADD BAY LEAF AND STIR FOR FEW SECONDS
ADD ONIONS AND STIR UNTIL ONIONS ARE TRANSLUCENT
ADD GINGER GARLIC PASTE AND SAUTE UNTIL RAW AROMA GOES AWAY
ADD CHOPPED TOMATOES AND MIX WELL
COVER AND COOK UNTIL TOMATOES ARE TENDER
MASH THE TOMATO WELL WITH THE HELP OF POTATO MASHER
ADD 3 TBSP GROUND SPICE AND MIX WELL. RESERVE REMAINING IN AIRTIGHT CONTAINER FOR LATER USE
ADD TURMERIC AND SALT. SAUTE UNTIL OIL STARTS LEAVING THE SIDES
ADD WATER AND BRING TO BOIL
ADD PANEER AND GENTLY MIX
COVER AND SIMMER FOR 5 MINUTES
ADD CRUSHED KASURI METHI AND MIX WELL
SERVE HOT WITH ROTI OR RICE

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