Paneer Kolhapuri

Name: Paneer Kolhapuri
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 kg milk; 1 lemon; 1/4 bowl dry coconut (dessicated can also be used); 8-10 cashew nuts; 1 tsp sesame seeds; 1 piece cinnamom; 4 cloves; 6-8 black pepper seeds; 2 Green cardamom; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 2 tomatoes; 1 " piece ginger; 1 Green chilli; 2 tb sp chopped coriander leaves; To taste salt; 1/4 tsp red chilli powder; 1/4 tsp red turmeric powder; 1/4 tsp coriander seeds powder; 1/8 tsp asafoetida; 2 tb sp ghee; 1 bowl water

Aruna Thapar @Arunathapar27

New Delhi

#GA4 #week8 #Milk
#Post1
#Milk is an excellent source of vitamins and minerals like potassium, B12, calcium and vitamin D, which are lacking in many diets,. Milk is also a good source of vitamin A, magnesium, zinc. Excellent source of calcium for growing children. Here I have prepared paneer from milk and a nutritious curry by adding cashew nuts.

Aruna Thapar @Arunathapar27

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Ingredients

30 minutes

2 servings

For making Paneer :
1 kgmilk
1lemon
For making dry masala :
1/4 bowldry coconut (dessicated can also be used)
8-10cashew nuts
1 tspsesame seeds
1 piececinnamom
4cloves
6-8black pepper seeds
2Green cardamom
1/2 tspcumin seeds
1/2 tspfennel seeds
For wet masala
2tomatoes
1" piece ginger
1Green chilli
2 tbsp chopped coriander leaves
To tastesalt
1/4 tspred chilli powder
1/4 tspred turmeric powder
1/4 tspcoriander seeds powder
1/8 tspasafoetida
2 tbsp ghee
1 bowlwater

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Steps

30 minutes

1

Boil milk in a pan. Switch off the flame. Let it cool for 10 minutes. Now squeeze 1/2 lemon in it and stir for two minutes. Milk start curdling. Squeeze another half and keep aside.
2

Sieve paneer in a cloth and hang for half an hour. Now remove it in a plate and set in a square and place some weight to set it.
3

Cut this paneer in cubes.
4

Collect all ingredients. Dry roast cloves, cinnamom, green cardamoms and black pepper powder for 30 seconds. Add sesame seeds and coconut and roast till Aroma comes. Remove it in a plate.
5

When it come to room temperature grind it to a coarse powder in a mixer.
6

Grind tomato, ginger, green chilli and cashew in a mixer to a smooth paste.
7

Heat ghee in a wok. Add tomato cashew paste, salt, red chilli powder, turmeric powder, asafetida and coriander seeds powder and mix. Also add roasted and grinded masale. Saute on low flame till ghee separates.
8

Add water and let it come to boil. Add paneer cubes. Mix well and let it simmer on low flame for 5 minutes. Add chopped coriander leaves and switch off the flame.
9

Serve hot with chapatti garnished with chopped coriander leaves.