Paneer Kolhapuri Recipe

    paneer kohlapuri recipe

    Paneer Kolhapuri Recipe – How to make Paneer Kolhapuri?

    Paneer kolhapuri is a delicious and one of the most popular Indian recipes. Who doesn’t like eating sabzi or any other dish prepared with paneer after all? This super scrumptious and delicious recipe is another easiest paneer recipe that can be prepared in a jiff without any onions and garlic. Yes, you read it right. You don’t need any onion or garlic for making this recipe. Paneer kolhapuri is rich Tomato-coconut-cashew gravy based recipe that will surely awaken your taste buds.

    Paneer kolhapuri is a tarty-tangy sabzi prepared with freshly ground spices, coconut and fresh soft paneer. This rich and super tasty recipe pairs well with any Indian bread like chapatti, parantha, naan or poori. Infact it goes well with jeera rice or plain rice too. Try to follow this easy step-by-step recipe of paneer kolhapuri yourself and I am sure everyone will like it for sure. Enjoy!

    Directions

    Getting ready:

    1.  Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.


    2.  Cut paneer into 1-1 inch square chunks.

    Making:

    3.  To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.


    4.  Take out the roasted spices in a plate and let them cool them.


    5.  Now grind these spices to make a coarse powder. Kolhapuri masala is ready.


    6.  Heat some oil in a wok or pan and add cumin seeds into it.


    7.  After this add asafoetida, turmeric powder, coriander powder and saute for a while.


    8.  Then add rest of the spices i.e. dry whole red chilly and tomato-cashew paste.


    9.  Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.


    10.  To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.


    11.  Now add ½ cup water and let it simmer for few more minutes.


    12.  When you see gentle boil in the gravy, add salt and chopped coriander into it.


    13.  Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.


    14.  Transfer paneer kolhapuri in a serving bowl. recipe is ready.

    Serving:

    15.  Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

    Suggestions

    • Prepare fresh paneer at home for this recipe. It will taste amazing.

     

    Paneer Kolhapuri Recipe paneer kolhapuri recipe
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Paneer - 250 grams
    • Tomatoes - 4 (250 grams)
    • Green chilly - 2
    • Ginger - 1 inch baton
    • Cashew - ¼ cup
    • Dry coconut - ½ cup (grated)
    • Oil - 2-3 tbsp
    • Green coriander - 2-3 tbsp
    • Sesame seeds - 2 tsp
    • Cumin seeds - 1.5 tsp
    • Fennel - 1 tsp
    • Whole garam masala - 1 inch cinnamon stick, 1 brown cardamom, 2 green cardamom, 4 clove and 8-10 black pepper
    • Dried red chilly - 2
    • Salt - 1 tsp (as per taste)
    • Red chilly powder - ½ tsp
    • Turmeric powder - ¼ tsp
    • Asafoetida - 1 pinch
    • Coriander powder - 1 tsp
    Instructions
    1. Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.
    2. Cut paneer into 1-1 inch square chunks.
    3. To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.
    4. Take out the roasted spices in a plate and let them cool them.
    5. Now grind these spices to make a coarse powder. Kolhapuri masala is ready.
    6. Heat some oil in a wok or pan and add cumin seeds into it.
    7. After this add asafoetida, turmeric powder, coriander powder and saute for a while.
    8. Then add rest spices i.e. dry whole red chilly and tomato-cashew paste.
    9. Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.
    10. To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.
    11. Now add ½ cup water and let it simmer for few more minutes.
    12. When you see gentle boil in the gravy, add salt and chopped coriander into it.
    13. Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.
    14. Transfer paneer kolhapuri in a serving bowl. recipe is ready.
    15. Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

     

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads