Paneer Pollichathu

Method

1. 1

   Cut the paneer into thick slices. Coat it with salt and turmeric powder.

   SaltTurmeric PowderPaneer

2. 2

   Heat oil in a pan, preferably non-stick. Add curry leaves to prevent sticking. Add the paneer and fry it for 30 seconds on each side. Remove it from the pan.

   Sunflower OilCurry leaves

3. 3

   You can continue making the masala in the same pan. Add the shallots, ginger, garlic, curry leaves and green chilli. Saute until the shallots turn translucent.

   GingerGarlicGreen ChilliCurry leavesSmall Onion (Shallots)

4. 4

   Add all the spice powders and salt. Add the tomatoes and saute until it turns mushy.

   Red Chilli PowderCoriander PowderTurmeric PowderBlack Pepper PowderSaltTomato

5. 5

   Add the coconut milk and vinegar. Saute just until it turns into a thick paste. Set aside.

   Coconut MilkVinegar

6. 6

   Heat the banana leaf over a direct flame to make it flexible and to prevent tearing.

   Banana Leaf

7. 7

   Add some curry leaves to the banana leaf. Spoon some of the prepared masala onto the centre of the banana leaf. Place the fried paneer on it and then cover it again with more masala. Fold in the sides of the leaf and tie it tightly using a banana fiber/kitchen twine.

   Curry leaves

8. 8

   Heat oil in a pan/tawa and place the paneer. Sprinkle some water on the sides, cover and cook for 5 minutes, flipping halfway through.

   Sunflower Oil