How to make Paneer Kolhapuri
Make fine paste from tomato, green chilly, ginger and cashews.
For Kohlapuri masala: For making kohlapuri masala, preheat pan and add sesame seeds, 1 tsp cumin seeds, fennel, cinnamon stick, green cardamom and brown cardamom. Stir constantly and saute for while. 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.
For making gravy:
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. Stir with help of a spoon and cook until oil starts separating from the masala. Keep the flame low and medium while roasting masala.
Meanwhile cut paneer into 1-1 inch square chunks.
Now add red chilly powder in the masala and 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.
Mouth drooling and delectable Paneer kohlapuri sabz is ready. Take it out in a bowl and serve steaming hot with parantha, chapatti, naan or rice and relish eating.
Try making use of fresh homemade paneer. This will enhance the flavor.
For 3-4 members
Time - 40 minutes