Paneer Kolhapuri Recipes
12-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Paneer:
250 grams paneer (Indian cottage cheese), cubed
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons oil for shallow frying
For the Kolhapuri Masala:
1/4 cup desiccated coconut
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
4-5 cloves
2-3 green cardamoms
1 inch cinnamon stick
8-10 black peppercorns
5-6 dry red chilies (adjust to spice preference)
2-3 tablespoons oil
For the Gravy:
2 tablespoons oil
1 bay leaf
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1/2 teaspoon turmeric powder
1-3 teaspoons red chili powder (adjust to spice preference)
Salt to taste
1/2 cup water or as required
For Garnishing:
Fresh coriander leaves, chopped
1 tablespoon fresh cream (optional)
Instructions:
Prepare the Paneer:
In a bowl, marinate paneer cubes with turmeric powder and salt.
Heat oil in a pan and shallow fry the paneer cubes until golden brown. Set aside on a paper towel.
Make the Kolhapuri Masala:
Dry roast coconut, sesame seeds, coriander seeds, cumin seeds, cloves, cardamoms, cinnamon, peppercorns, and dry red chilies in a pan until they turn aromatic.
Let the roasted spices cool down and then grind them into a fine powder using a mixer-grinder.
Cook the Gravy:
Heat oil in a pan. Add bay leaf and sauté for the few seconds.
Add a finely chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and cook until the raw smell goes away.
Add tomato puree, turmeric powder, red chili powder, and prepared Kolhapuri masala. Cook until oil begins to separate from the masala.
Combine Paneer and Gravy:
Add fried paneer cubes to the gravy. Mix gently.
Add water to adjust the consistency and bring to a boil. Simmer for 5-7 minutes.
Season with salt.
Garnishing:
Garnish with chopped coriander leaves and drizzle fresh cream over the top for added richness (optional).
Serve:
Serve hot with chapatis, naan, or steamed rice.
KitchenFoodRecipes
