Rate this Article:
PrintPANEER KOLHAPURI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind together ginger, garlic along with all the saboot masalas. Use a little water if required.
- Sprinkle paneer with salt and chili powder. Turn sides and mix well.
- Mix the chutney with the paneer and cover with a cling film. Keep it aside in the refrigerator till the time of serving.
- At the time of serving, heat oil in a pan.
- Sprinkle the coating ingredients on the paneer and mix well to coat.
- Deep fry 2-3 pieces at a time to a golden brown colour.
- Serve hot with mint chutney, onion rings and lemon wedges.
INGREDIENTS
- 250 grams paneer
- ½ teaspoon red chili powder
- ½ teaspoon salt
Chutney
- ½ "piece ginger
- 2-3 flakes garlic
- 2 peppercorns (saboot kali mirch)
- 2 cloves (laung)
- 2 green cardamoms (chhoti illaichi)
- 1 teaspoon cumin seeds (jeera )
- 2 teaspoon coriander seeds (saboot dhania)
- 1 "stick cinnamon
- 1 teaspoon fennel (saunf)
Coating
- 3 tablespoons gram flour
- 2 tablespoons curd
- 1 tablespoon chopped fresh coriander
- ¼ teaspoon salt
- ¼ teaspoon red chili powder
- ¼ teaspoon carom seeds (ajwain)
3 comments for “Paneer Kolhapuri”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
https://www.hasbihal.org/