paneer kolhapuri

Paneer Kolhapuri recipe with step-by-step photographs. Paneer Kolhapuri because the identify suggests is a paneer primarily based dish that’s tailored from the spicy Kolhapuri delicacies. This scrumptious Kolhapuri type paneer gravy is spicy and has complicated flavors. It pairs very properly with roti, naan, bhakri, paratha or steamed rice.

I by no means noticed any paneer Kolhapuri being served in Kolhapur. However paneer Kolhapuri is served within the menu of many North Indian eating places in metro cities.

Kolhapuri delicacies is greatest recognized for its spicy, scorching and sturdy flavors. One other recipe that I’ve already shared from the Kolhapuri delicacies is Veg Kolhapuri.

This recipe of paneer Kolhapuri has been tailored from the veg Kolhapuri recipe I had posted a number of years again. Not like the restaurant variations, this paneer Kolhapuri recipe isn’t very spicy nor there’s an excessive amount of of oil floating on the highest of the gravy.

I’ve used Kashmiri purple chilies and never the Kolhapuri lavangi chilies to tone down the spice and warmth issue. If you would like a spicy scorching style, then you should use lavangi chilies. In any other case add Kashmiri chilies or byadagi chilies.

This spicy paneer curry tastes greatest with chapatis or pudina paratha or butter naan or tandoori rotis. You can too serve with Bajra roti or Jowar roti. Even steamed rice goes very properly with it.

Step-by-Step Information

The right way to make Paneer Kolhapuri

Making ready Kolhapuri masala

1. Listed beneath are all of the substances for the pictorial objective solely. Please notice for those who don’t have stone flower (patthar phool) and cobra’s saffron (nagkesar) then it’s positive. You can too skip poppy seeds (khus khus) because it’s not out there in some nations.

2. Warmth a pan and dry roast the spices first:

• 1 inch cinnamon
• 3 cloves
• 4 to five black peppers
• 2 teaspoons coriander seeds
• ½ teaspoon cumin seeds
• 1 small stone flower
• 1 medium sized tej patta
• 1 nagkesar (cobra’s saffron)
• 5 Kashmiri purple chilies
• 1 pinch nutmeg powder
• 2 inexperienced cardamoms
• 1 black cardamom seeds
• 2 single strands of mace
• 4 to five fenugreek seeds

3. Dry roast until the spices change into aromatic on low warmth, stirring typically.

4. As soon as the spices change into aromatic, then add 1 teaspoon poppy seeds and a couple of teaspoons of sesame seeds.

5. Then add ¼ cup desiccated coconut.

6. Stir repeatedly non cease and dry roast until the coconut will get golden on low warmth. Take away the pan from the warmth. Additionally take away the dry substances to a different plate or tray.

7. In the identical pan, warmth 2 tablespoons of oil and add ¾ cup of chopped onions.

You need to use any impartial tasting oil and even peanut oil.

8. Start to saute the onions on low to medium warmth stirring typically.

9. Saute the onions until gentle brown or golden. I ended at gentle brown as I used to be utilizing a metal pan and the onions can get burnt by the point I add the opposite substances.

10. Then add 2 teaspoons chopped garlic and 1 teaspoon chopped ginger.

11. Sauté for a number of seconds or until the uncooked aroma of ginger-garlic goes away on low warmth.

12. Then add ⅓ cup coriander leaves.

13. Combine very properly and saute for half a minute. Then change off the warmth.

14. Take away the pan from the stovetop and let this onion combination quiet down.

15. First take the roasted complete spices in a grinder or blender jar.

13. Then add the sautéed onion combination.

14. Add ½ to ¾ cup water and grind or mix to a positive and clean paste with none chunks. Hold this Kolhapuri masala paste apart.

Making Paneer Kolhapuri

1. Warmth 2 tablespoons of oil in the identical pan. Then add finely chopped tomatoes.

2. Stir and saute on low to medium warmth until the tomatoes flip pulpy and comfortable. Oil ought to launch from the sautéed tomatoes.

3. Now add the next spice powders:

• ¼ teaspoon turmeric powder
• ½ teaspoon Kashmiri purple chilli powder
• a pinch of asafoetida (hing)

4. Stir and blend the spice powders very properly with the tomatoes.

5. Now add the Kolhapuri masala.

6. Combine once more very properly with the tomatoes.

7. Saute for two to three minutes on a low warmth.

8. Add 1 to 1.25 cups of water. As a substitute of including water on to the pan, add some water to the grinder jar and rinse it very properly, in order that the remaining masala will get blended with water. Then add this masala blended water to the pan.

9. Season with salt as required. Salt on this recipe needs to be proper. If much less salt is added, you don’t get the flavour of the spices.

10. Carry the gravy to a simmer on a low to medium warmth for 7 to eight minutes. In between do stir, in order that the masala doesn’t follow the bottom of the pan.

11. It’s best to see some specks of oil floating on the gravy. This implies the gravy is completed. Then add paneer cubes (200 grams). I like to recommend utilizing comfortable and recent selfmade paneer.

12. Combine after which change off the warmth. Don’t prepare dinner the paneer for extra time or else they change into chewy and rubbery.

Serve Paneer Kolhapuri scorching or heat with chapati or phulka or paratha or naan or bhakri. Garnish with some coriander leaves whereas serving. Accompany the paneer Kolhapuri and roti combo with some sliced onions and lemon wedges.

You can too serve it with steamed basmati rice or jeera rice.

In case you are searching for extra Paneer recipes then do test:

Please make sure to price this recipe within the recipe card beneath if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Paneer Kolhapuri put up from the archives first printed in Dec 2016 has been republished and up to date on 28 June 2022.