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Lakshmi's Cookbook Videos

Paneer Pollichathu




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. 

Comments

  1. Karthik19 July 2020 at 22:51

    Thanks for the recipe after long time i cooked it for my wife.. She enjoyed it..

    ReplyDelete

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