Paneer Pollichathu!
Who said
banana leaves are used only as eco-friendly plates? Ever tried steaming in
banana leaves?! I first came across meen pollichathu in a restaurant here in
banagalore. Then, when scrolling through Instagram one day, I came across
paneer pollichathu made by Kalpana who blogs at Life with Spices. I am a big
fan of her paneer recipes and that is one of the main reasons why I started following
her 😊. The recipe seemed so interesting that I immediately bookmarked it. And here
is my try!
Paneer pollichathu
is nothing but masala coated paneer block steamed in banana leaf. I must say,
the main star in this recipe is not the paneer but the banana leaf. It gives
the dish a new taste and a fresh flavor…. definitely gonna try more similar
recipes! So, when are you trying out this unique recipe?
Preparation time: 30 minutes| Cooking time: 10 to 15 minutesCourse: Sides/Starters |Cuisine: Indian
Ingredients:
Paneer- 200
gms
Marinade
for paneer:
Kashmiri chili
powder- 1 tsp
Pepper powder-
½ tsp
Turmeric powder-
¼ tsp
Lime juice-
1 tblsp
Water- 1
tblsp
Salt- ½ tsp
For the masala:
Onion- 1
(chopped)
Ginger garlic
paste- 1 tsp
Green chili-
2 (slit)
Tomato- 1
(chopped)
Chili powder-
1 tsp
Coriander powder-
1tsp
Turmeric powder-
¼ tsp
Pepper powder-
¼ tsp
Curry leaves-
a few
Salt- ½ tsp
Oil- 2 to 3
tblsp
Method:
1. Slice the paneer into two equal
halves. Make a thick paste of Kashmiri chili powder, pepper powder, turmeric
powder, lime juice, salt and water. Spread the paste on the paneer and marinate
for 30 minutes minimum.
2. Heat 1 tblsp of oil in a tawa and
fry the paneer on both sides, for about 30 secs each side. Remove the paneer
and keep aside.
3. Add 1 tblsp of oil to a kadai. Add chopped
onion and fry for a minute. Then add ginger garlic paste and slit green chilies
to this and fry till the raw smell goes away.
4. Add chopped tomatoes and curry
leaves. Add salt and fry well until tomatoes are mashed well.
5. Now add chili powder, coriander
powder, pepper powder and turmeric powder. Mix everything together and fry
until raw smell goes away. Once the oil starts to separate switch off stove.
6. Toss a banana leaf over fire. Take a
medium sized piece of banana leaf and put some masala on it. Place a paneer slice
on the masala and cover it with some more masala. Wrap the banana leaf over the
paneer slice. Place this over a bigger banana leaf and cover it fully. Secure it
with tooth picks or a thread. (refer pic below). Do the same with the other paneer
slice too.
7. Heat a tsp of oil on a tawa and
place the banana leaf parcels and cover it with a lid. Keep it in the lowest
heat for 2 to 3 minutes. Then flip it over and allow it to sit for another 2
minutes. Remove from tawa and serve it hot.
Notes:
·
While
frying the raw paneer slices on tawa don’t cook it for too long. It might turn
chewy. Follow the timing given in the recipe.
Step by step pictures
make thick a paste of kashmiri chili powder,
pepper powder, salt, turmeric powder,
lemon juice and water
cut paneer into two equal slices
apply the paste on paneer slices
fry paneer on tawa for 30 secs
fry both the sides
heat oil in a a kadai.
add onion and fry well
add ginger garlic paste and
slit green chilies and fry until raw smell goes
add tomatoes and curry leaves
add salt and fry well
add chili powder, coriander powder,
pepper powder and turmeric powder
fry until raw smell leaves
toss a banana leaf over fire.
place some masala over the banana leaf
place a paneer slice over the masala
cover the paneer with some more masala
wrap the banaan leaf over the paneer
place it on a bigger banana leaf
and cover it fully
secure it with tooth picks or thread
heat a tsp of oil on a tawa
palce the banana packs on tawa
cover with a lid
cook on low flame for 2 to 3 minutes
flip it over and cook for another 2 mins
remove form tawa and serve it hot.
Thanks for the recipe after long time i cooked it for my wife.. She enjoyed it..
ReplyDelete