Paneer-kohlapuri
Paneer-kohlapuri

Paneer Kolhapuri is a delicious and mouth watering spicy dish in which Paneer is cooked in a amazing kolhapuri style gravy. The gravy has ground spices and coconut and soft and tasty paneer is dipped in the gravy. It tastes amazing; one can eat with rice or even chapattis. You must be wondering how to cook this super tasty dish, don’t worry this is a super easy way on how to cook paneer kolhapuri. So let’s enjoy!

Watch the step by step Video Recipe in Hindi (with English subtitles)

 

Mouth watering and tasty- Paneer Kolhapuri!

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • Paneer: 400gms
  • Turmeric powder: 1tbs
  • Red chili powder: 1tbs
  • Sesame seeds White: 2tbs
  • Poppy seeds: ¼ tbs
  • Coriander powder: 1tbs
  • Coconut Shreds: 4tbs
  • Salt: 1tbs
  • Kasuri Methi: a little
  • Fresh coriander: for garnishing
  • Cashew: 10-15pcs
  • Tomato: 6pcs medium sized
  • Ginger: 1inch
  • Garlic: 10-12 cloves
  • Onion: 2pc chopped
  • Cumin seeds: 2tbs
  • Bay leaf: 2pcs
  • Black pepper: a little
  • Cloves: 4-5pcs
  • Green cardamom: 2pc
  • Dry red chili: 2pc
  • Black Cardamom: 2pc
  • Cinnamon stick: 1inch

Method:

Step 1 : Preparing the masala

  • Turn on the gas, in a pan dry roast cumin seeds, Cloves, Cinnamon stick, Dry red chilies, green and black cardamom, sesame seeds, coconut shreds and poppy seeds for a little while.
  • Now grind these ingredients into a fine powder.

Step 2 : Frying the fresh ingredients

In a kadhai pour 2tbs of oil, add onion, garlic, ginger, tomatoes and cashew and fry a little for 2-3mins till they are soft. Blend these ingredients as well in a fine paste.

Step 3 : Making the gravy

  • In the same kadhai put bay leaf, cumin seeds and fry a little. Add turmeric powder, red chili powder, coriander powder and fry for ½ mins. Now pour the tomato and onion paste that we made earlier and then gradually add the dry roasted masala powder we made and mix well. Fry this for 1-2 mins till they start emitting oil.
  • Add a little water so that the masala doesn’t burn. Add salt and mix. Add paneer and mix it with light hands.
  • Add about 1 cup of water and mix well. Add a little kasuri methi. Cook it for 5mins with the lid covered.

Add a little fresh coriander and mix well. Serve hot with rotis or nice. Enjoy!

Notes:

  1. Dry roast the masala and grind in a fine powder.
  2. Making a fine paste of the tomatoes, Cashew, onions and ginger by frying them a little enhances the taste of the gravy.
  3. Crush a little kasuri methi and add it to the gravy for a whole new taste and fragrance.

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