Small pieces of paneer are cooked in kolhapuri masala

Paneer kolhapuri recipe: Small pieces of paneer are cooked in kolhapuri masala, tomato, and asafoetida to make this hot and spicy gravy. Try this Spicy Paneer Kolhapuri this weekend by pairing it with some delicious Bhakri or Tandoori Naan.

  • Total Time: 31 Minutes
  • Prep Time: 16 Minutes
  • Cooking time: 15 minutes
  • For how many people: 2
  • Easy

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Ingredients need to make the paneer kolhapuri recipe

  • 1 Onion, cut into pieces
  • 9-10 garlic cloves
  • 1 tsp ginger
  • 1/3 tsp green coriander
  • 2 tbsp oil
  • 2 tsp coriander seeds
  • Two tsp sesame
  • poppy seeds (optional)
  • 1/4 cup dry coconut
  • 1 nagkesar (cobra’s saffron)
  • 3 cloves
  • 2 green cardamoms
  • 1 small stone flower (stone flower or dagad flower) – optional
  • 1 black cardamom
  • 5 Kashmiri red chilies
  • Bay leaf (Indian bay leaf)
  • A pinch of nutmeg
  • Mace
  • 4-5 fenugreek seeds
  • 1-inch cinnamon
  • 4-5 black pepper
  • 1/2 tsp cumin
  • 1/4 cup water for grinding
  • 2 tbsp oil
  • 2 Tomatoes, finely chopped
  • 1/4 tsp turmeric powder
  • a pinch asafoetida
  • Water
  • 250 grams paneer
  • Little green coriander to garnish
  • Salt as needed

Method of making paneer kolhapuri recipe

  1. Heat a pan and roast all the whole spices on low flame – cinnamon, clove, black pepper, coriander, cumin, stone flower, bay leaf, nagkesar (cobra’s saffron), red chili, nutmeg powder, green cardamom, and black cardamom seed.
  2. Dry roast on low flame while stirring continuously till the smell of spices comes.
  3. When the smell of spices comes, add poppy seeds, sesame seeds, and dry coconut to it.
  4. Fry the coconut while stirring continuously till it turns golden. Remove the pan from the flame. Take out the dry ingredients also in another plate or tray.
  5. Heat 2 tbsp oil in the same pan and add chopped onions to it.
  6. Fry the onion till it becomes light brown or golden.
  7. Then add chopped garlic and ginger. Fry till the raw smell of ginger-garlic goes away. Then add coriander leaves. Mix very well and fry for half a minute. Then turn off the flame. Let this onion mixture cool down.
  8. Put the mixture of roasted whole spices and fried onions in the grinder jar. Add a cup of water and grind it to make a smooth paste. Keep aside.
  9. Heat 2 tbsp oil in the same pan.
  10. Then add finely chopped tomatoes. Stir and fry till tomatoes become mushy and soft. The oil should be released from the roasted tomatoes.
  11. Now add spice powder – tsp turmeric powder, tsp Kashmiri red chili powder, and a pinch of asafoetida.
  12. Mix the spice powder with tomatoes well. Now add kolhapuri masala. Mix well with tomatoes and fry on low flame for 2 to 3 minutes.
  13. Add 1 to 1.25 cups of water. Instead of pouring water directly into the pan, pour some water into the grinder jar and wash it thoroughly, so that the remaining spices get mixed in the water. Then pour the mixed water of this spice into the pan.
  14. Sprinkle salt as needed. Salt should be right in this recipe. Adding less salt does not give the taste of spices.
  15. Boil the gravy on low to medium flame for 7 to 8 minutes. Keep stirring occasionally, so that the masala does not stick to the bottom of the pan.
  16. You should not see the oil separates from the gravy. That means the gravy is ready. Then add paneer cubes (200 grams). Boil for a minute. Turn off the flame.
  17. Serve this spicy paneer kolhapuri with chapati or phulka or bhakri and eat it. Garnish with some coriander leaves while serving. Add some chopped onions and lemon wedges to it.

Key Ingredients:

Onion, Garlic cloves, Ginger, Coriander leaves, Oil, Coriander seeds, Sesame seeds, Poppy seeds (optional), Dry coconut, Nagkesar (cobra saffron), Cloves, Green cardamom, 1 small stone flower (stone flower) or dagad flower) – optional, black cardamom, Kashmiri red chili, bay leaf (Indian bay leaf), nutmeg, mace fiber, fenugreek seeds, cinnamon, black pepper, cumin, water to grind, oil, tomato, turmeric powder, Asafoetida, Water, Paneer, Green Coriander for garnishing, Salt


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