Paneer Pollichathu Recipe

Paneer Pollichathu Recipe:

The paneer pollichathu recipe is my long term pending work I would say. After receiving the tofu pollichathu recipe as a guest post, I have been looking to make a version with Indian Cottage Cheese as well. Unfortunately, sourcing banana leaf never happened until today. When paneer was available on my shelves, the banana leaf was never available.

Paneer Pollichathu Recipe:

Among all the paneer recipes I have posted so far, I would call this as the best. Heavenly taste is the right term I would say. The paneer pollichathu goes well with rice varieties, dosa, idly and roti. The recipe demands your time and some extra effort but it is absolutely worth it and all the flavours and taste comes very naturally infused along with the banana leaf. You wouldn’t be able to stop me from describing the taste. Make it for yourself and write to me 🙂

Ingredients: ( Serves 2-3 )

• Paneer-200 gms (Cube)
• Onion-2(Finely Chopped)
• Tomato-3 medium-sized(Finely Chopped)
• Red Chilly Powder-1/2 tsp
• Garam Masala Powder-1/2 tsp
• Salt-To taste
• Ginger-An inch
• Garlic-8
• Green Chilly-2-3
• Curry Leaves-A spring
• Coconut oil-To cook
• Banana Leaf-To wrap

 

To marinate paneer:

• Salt-To taste
• Turmeric Powder-1/2 tsp
• Red Chily Powder-1/2 tsp
• Garam Masala-1/2 tsp
• Cumin Powder-1/2 tsp
• Coriander Powder-1/2 tsp
• Pepper Powder-1/4 tsp
• Lemon Juice-1 tbsp

Paneer Pollichathu Recipe:

Procedure:

1. Remove the paneer from the refrigerator and keep it outside. Slit the paneer into two as shown below (Breadth side). Chop one tomato and two onions finely. Chop the other two roughly.

1. In a plate add salt, red chilly powder, pepper , turmeric powder, cumin powder, coriander powder,garam masala and mix it with lemon juice to make a thick paste for marination of paneer

 

1. Prick the paneer slices with a fork and apply the paste on both the sides and marinate for 20 minutes.
2. In a mixer add 2 roughly chopped tomatoes, garlic pods, ginger, green chillies and grind into a smooth paste.

 

Masala Preparation:

1. Add the ground tomato paste in a pan and allow it to cook with some salt and red chilly powder till the raw smell vanishes.

1. In a skillet or dosa pan with rim add coconut oil and temper curry leaves and fry the chopped onions till they turn soft.
2. Add chopped tomato (One from the three mentioned above) and saute.

1. Add the spice powders and keep sauteing. By now the tomato mixture would have lost the raw smell.
2. Add the tomato paste to tawa and now fry till they get completely blended.

 

1. Take out the marinated paneer and switch the tawa off.

1. Let us prepare the banana leaf now. Place it on a steamer or some indirect flame. This will help in softening the leaf which will enable folding easily.
2. You can gently toss the marinated paneer also on dosa tawa with some oil drizzled. This step is totally optional.

Arranging :

1. On the banana leaf, place the tomato paste and then keep the paneer and top it again with the tomato masala mixture.

 

1. The paneer slice will be sandwiched in between the tomato masala paste. and now fold the banana leaf and secure it with a thread or the banana fibre itself.

1. Add some oil on a taw or skillet and place the wrapped banana leaf. Allow it to cook for 7-8 by flipping sides in slow flame.

16.The paneer pollichathu is ready for you.

 

1. Unwrap carefully and enjoy with your choice of the main dish.

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P.S:

You need to use half of the leaf alone. Thick or multiple layering of the leaf isn’t needed. That wouldn’t impact the infusement of the taste and flavours.

I ground a portion of tomatoes instead of straight away tossing as the boys dislike the tiny tomato skin.

The entire process needs to be done in low flame only.

Coconut Oil gives the exact flavour of Kerala Style Pollichathu. You can use oil of your choice too.

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