PANEER KOLHAPURI (no onion no garlic

• Vegan

• Produce

  • 1 pinch Asafoetida/heeng
  • 2 Chillis, green
  • 1 Coriander
  • 2 1/4 seeds tbsp Coriander dhania
  • 1 seeds tsp Fennel/saunf
  • 1 Ginger
  • 1 powder tsp Kashmiri chilli
  • 1 Tomato - 3, large

• Baking & Spices

  • 1 Cardamom/hari elaichi, Green
  • 1 Cardamom/kaali elaichi pod - 1, Black
  • 1 Cinnamon/dalchini
  • 4 Cloves/laung
  • 1 Salt - 1 tsp
  • 1 1/2 seeds tsp Sesame/til
  • 1/4 powder tsp Turmeric/haldi

• Oils & Vinegars

  • 3 tsp Oil

• Nuts & Seeds

  • 10 Cashew nuts
  • 1/3 powder grated cup Coconut, dried
  • 2 seeds tsp Cumin/ jeera

• Liquids

  • 3/4 cup Water

Found on thefoodkiosk.org

Description

Ingredients

• For Kolhapuri spice mix/masala: Black pepper/kaali mirch - 8
• Sesame/til seeds - 1½ tsp
• Black cardamom/kaali elaichi pod - 1 (deseeded)
• Green Cardamom/hari elaichi - 1
• Cloves/laung - 4
• Dried coconut powder(grated) - ⅓ cup
• Cinnamon/dalchini - 1 inch stick
• Cumin/jeera seeds - 1½ tsp
• Coriander/dhania seeds - 2 tbsp
• Fennel/saunf seeds - 1 tsp
• Other ingredients: Cubed paneer - 200 gm
• Tomato - 3 (large)
• Green chillis - 2
• Ginger - 1 inch piece
• Cashew nuts - 10 to 12
• Kashmiri chilli powder - 1 tsp
• Turmeric/haldi powder - ¼ tsp
• Coriander/dhania powder - ½ tsp
• Asafoetida/heeng - one pinch
• Salt - 1 tsp/to taste
• Oil - 3 tsp
• Cumin/jeera seeds - ½ tsp
• Water - ¾ cup
• Chopped coriander leaves - 2 tbsp + few to garnish

Directions

• To make the kolhapuri masala, use whole spices. In a pan dry roast sesame seeds, black pepper, black cardamom, green cardamom, cloves, dried coconut powder, cinnamon, cumin seeds, coriander seeds, fennel seeds and then grind them to powder. You will get a semi fine powder, thats okay.
• In a blender, make a fine paste out of tomatoes, cashews, green chillis and ginger. Do not add water. If possible soak cashews in warm water beforehand. Keep the paste aside.
• Now heat oil in a pan, add the cumin seeds and let it splutter. Once it splutters, add turmeric powder, coriander powder, asafoetida and stir well.
• Add the tomato cashew paste at this stage and give a stir. Cook until the raw smell leaves and the mixture dries out leaving the sides of the pan.
• Once done, add kashmiri red chilli powder and mix it.
• Soon after this add the prepared kolhapuri masala, and mix it well. You will see the mixture is drying out, add ¾ cups of water or as needed.
• Mix well and add salt.
• Stir it well and let it cook on low flame until oil starts floating on top. It shows masala is cooked now.
• Now add the paneer cubes and coriander leaves, mix well, let it cook for four more minutes and its done.
• Garnish with fresh coriander leaves, and serve hot with chapati or steamed rice.