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Paneer Kohlapuri
Servings
4
Description
Spicy Maharashtrian spice blend in its dry version
Ingredients
Paneer
(Indian cottage cheese – 250 gms, cubes)
Vegetable oil – to deep fry
To grind to paste
Ginger – ½” piece
(peeled)
Garlic – 4 to 6 cloves
Black peppercorns - 3 to 4
– 2
Seeds of 2 green cardamoms
Cumin seeds
(jeera – 1.5 tsp)
Coriander seeds
(dhania – 1.5 tbsp)
Cinnamon – ½” stick
Fennel seeds
(saunf – 1 tsp)
Red chilli powder – 1 tsp or to taste
Salt – to taste
Juice of ½ to 1 lime
For coating
flour
(besan – 4 to 5 tbsp)
Thick curd – 2 tbsp
Cilantro – 1 tbsp
(chopped)
Kasoori methi
(dry fenugreek leaves – 2 tsp)
Oma/ ajwain/ carom seeds – a pinch
Salt – ¼ tsp or to taste
Red chilli powder – ½ tsp or to taste
To garnish
fresh chopped coriander leaves
To serve
onion rings/laccha onions
(lime wedges, mint chutney)
Instructions
Wash paneer. You may soak in warm water for 3 mins to soften them, if frozen. Drain.
Grind together all the ingredients under ‘paste’ using just a dash of water if needed to blend. Taste & adjust salt.
In a mixing bowl put the paneer cubes, paste. Mix gently so that masala coats paneer well. Cover and refrigerate till serving time.
At serving time, heat oil in a kadai/ deep fry pan.
Sprinkle the paneer with the coating ingredients and mix well to coat. Add some more besan if paste does not stick to paneer well.
Deep fry few cubes of paneer at a time till golden brown.
Garnish and serve hot!
Note
The ground paste may seem a bit strong & spicy when you taste it but it reduces after adding coating ingredients. So adjust spice level as per taste.
Adapted from Nita Mehta