Paneer Masala Kolhapuri Style | मसाला पनीर कोल्हापुरी | spicy Paneer curry | Chef Ranveer Brar
Автор: Chef Ranveer Brar
Загружено: 2025-05-06
Просмотров: 145113
Описание:
PANEER KOLHAPURI - On super public demand, here's a spicy, jhanjhanit Paneer Kolhapuri recipe for you :) Spices play a big role in this recipe, Kolhapuri spice mix is a unique blend of select masalas that give this कोल्हापुरी पनीर that heavenly flavour profile.
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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Dahi Paneer in 10 Mins - • सिर्फ 10 मिनट में बनाएं दही वाला पनीर | Da...
Mirch Paneer Curry - • Kadhai Paneer 3 Mirch | कढ़ाई पनीर 3 मिर्च...
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PANEER KOLHAPURI
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Roasting Onions
2 large Onions, प्याज
For Vatan
½ tbsp Cumin seeds, जीरा
1 heaped tbsp Coriander seeds, धनिये के बीज
4 no. Black cardamom, बड़ी इलायची
6 no. Green cardamom, हरी इलायची
1 no. Cloves, लौंग
¼ no. Star anise, चक्रीफ़ूल
1 tbsp Poppy seeds (optional) खसखस
¼ no. dry Coconut, sliced, सूखा नारियल
7-8 no. Cashew nuts, काजू
Salt to taste, नमक स्वादअनुसार
10-12 no. dry Bedgi red chillies, सूखी बेडगी लाल मिर्च
3 no. Garlic cloves, लहसुन
Roasted onions (peeled & cut into quarters) भुने हुए प्याज़
For Tomato Puree
3 medium Tomatoes, cut into quarters, टमाटर
For Frying Paneer
Oil for shallow frying, तलने के लिए तेल
1 kg Paneer, cut into diced, पनीर
For Kolhapuri Paneer
2-3 tbsp Oil, तेल
1 no. Bay leaf, तेजपत्ता
1 large Onion, chopped, प्याज
Prepared paste, तैयार की हुई पेस्ट
Prepared tomato puree, तैयार की हुई टमाटर प्यूरी
1 tbsp Tender coriander stems, finely chopped, धनिये के डंठल
1 cup Water, पानी
1 tbsp Jaggery, गुड़
½ cup Water, पानी
Fried paneer, तला हुआ पनीर
1 medium Onion, cut into diced, प्याज
2 tbsp fresh Coriander leaves, chopped, धनिया पत्ता
1 medium Capsicum, cut into diced, शिमला मिर्च
Salt to taste, नमक स्वादअनुसार
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Roasting Onions
● Place the cooking rack on the gas range, add onions and roast it on medium flame for 2-3 minutes until roasted.
● Transfer it to a chopping board, trim the edges and the skin of onions.
● Scrape out the burnt part of the onions.
● Transfer it to the vatan bowl and keep it aside for further use.
For Vatan
● In a pan, add cumin seeds, coriander seeds, black cardamom, green cardamom, star anise, poppy seeds and dry roast them for a minute.
● Add dry coconut, cashew nuts, salt to taste, dry bedgi red chillies, garlic cloves and roast all spices for a while until its aromatic.
● Transfer it to a bowl and add roasted onions.
● Transfer it to a mixer grinder jar and grind it into smooth paste.
● Keep it aside for further use.
For Tomato Puree
● In a mixer grinder jar, add tomatoes and grind it into smooth puree.
● Keep it aside for further use.
For Frying Paneer
● In a pan, add oil, once it's hot, place paneer pieces and fry them until golden in colour.
● Transfer it to an absorbent sheet and keep it aside for further use.
For Kolhapuri Paneer
● In a handi, add oil, once it's hot, add bay leaf, onion and saute it until translucent.
● Add prepared paste and saute it for a while until oil separates from the masala.
● Add prepared tomato puree, tender coriander stems and cook it for 7-8 minutes.
● Add water, jaggery and give it a quick boil.
● Add water to adjust the consistency, fried paneer, onion and let it simmer for 5-6 minutes on medium flames.
● Finish it with fresh coriander leaves, capsicum, salt to taste and give it a good mix.
● Transfer it to a serving dish and garnish it with coriander sprig.
● Serve hot with roti or bhakri.
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