Paneer Pollichathu

 

Paneer pollichathu. Pollichathu’s is a Kerala word and its literal translation is burnt. Learnt from my Kerala friends. But here we roast the paneer by covering it in banana leaf.

This pollichathu is a very popular dish in Kerala. They usually make it with fish.

Here I made a vegetation version of pollichathu by using paneer. Where the masala and paneer are layered on a banana leaf and folded and covered with banana leaf and roasted on a pan.

This dish tastes delicious with the smell and goodness of banana leaves.

 This dish has three steps:

1.    Marinate and shallow fry the paneer

2.   Cook the masala

3.   Layer both on the banana leaf and cook.

Ingredients:

        For Marination:

1.     Paneer – 100g

2.     Kashmiri Chilly Powder-1/2tsp

3.     Chilli Powder-1/2tsp

4.     Pepper powder-1/4tsp

5.     Turmeric Powder-1/4tsp

6.     Lemon Juice-1 tbsp

7.     Salt-to taste

For Masala:

1.     Small onion -200g(finely chopped)

2.     Medium size Tomato – 2 ½( finely chopped)

3.     Green chilly-2

4.     Kashmiri Chilly Powder-1tsp

5.     Pepper Corns-1tsp

6.     Ginger-1 medium Piece

7.     Garlic-4 cloves

8.     Curry leaves-1 spring

9.     Salt to taste

10.  Coconut oil -1tsp

Banana leaf/aluminum foil for wrapping.

To Marinate and shallow fry the paneer:

1.   In a plate/ bowl except paneer, add the ingredients mentioned for marination and by adding water make a semi-thick paste.

2.   Now apply that paste on both sides of the sliced paneer pieces and marinated it for a minimum of 10 minutes.

3.   Then heat a pan and add 5tsp of coconut oil for shallow frying. Once the oil is heated add the marinated paneer slices and cook it on each side for 2 minutes.

4.   Then turn off the stove and keep the shallowed fried paneer aside.

  Now Shallow fried paneer is ready.

To Make Masala:

1.     1^st in a mixer jar add

i)       Green chilly-2

ii)     Pepper Corns-1tsp

iii)    Ginger-1 medium Piece

iv)    Garlic-4 cloves

v)     Curry leaves-1 spring

          And make it into a fine paste and keep it aside.

2.     Now heat a pan and you can use the leftover shallowed fried oil. If not add 1tsp of coconut oil.

3.     Once the oil is heated add finely chopped onion and satue well till the raw smell goes.

4.     Then add the grounded masala paste and 1tsp Kashmir chilly powder and cook until the raw smell goes away.

5.     Finally add tomato and salt and cook well for 5-7 minutes or till the raw smell goes.

6.     If required add little water and cook. Ensure the masala should not be watery.

Now the masala is ready. And allow it to cool.

To Layer both on the banana leaf and cook:

1.     1^st Soften the leaves by putting them over the flame for a few seconds so that the leaf won’t break while wrapping.

2.     If u don’t have banana leaves you can use foil paper (but the taste will differ)

3.     Take a medium piece of softened banana leaf and 1^st layer the bottom of the leaf with the cooked masala

4.     Now on the top of the masala place the shallow fried paneer pieces max you can place 3 pieces.

5.     Then on top of the paneer pieces add some more cooked masala and cover all over the paneer.

6.     Now place this banana leaf in the centre of another big banana leaf and fold it on all sides ensuring it’s covered fully and using a thread tie the folded banana leaf.

7.     So that while cooking it won’t get opened.  

8.     Heat a pan it should be super-hot now brush the pan with oil and gently place the wrapped banana leave.

9.     Now cover and cook on each side for 5 minutes.

10.  After 10 minutes turn of the stove and allow to rest it for some time.

11.  Now finally cut the thread and open the leaf, your paneer pollichathu is done.

Now delicious flavour full paneer pollichathu is ready. If needed accomplish this with sliced onion and lemon.

Note:

1.     The quantity of masala for layering can be adjusted based on your quantity.

2.     As I mentioned if u don’t get banana leaves you can use aluminium foil but the taste will not be the same.

3.     As its paneer, shallow frying time and roasting time with banana leaves are less.

4.     Without softening banana leaves if you wrap leaf will break and also you can’t wrap that easily.

5.     Based on your spicy level you can adjust the spices.

6.     While flipping the banana wrap to the other side flip it very carefully using 2 big spoons.