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paneer kolhapuri recipe, how to make paneer kolhapuri gravy recipe

paneer kolhapuri recipe with step by step photos – spicy and delicious kolhapuri style paneer gravy recipe.

paneer kolhapuri as the name suggests is a dish that is adapted from the kolhapuri cuisine. i never saw any paneer kolhapuri being served in kolhapur. but paneer kolhapuri is served in the menu of many north indian restaurants in metro cities.

kolhapuri cuisine is best known for its spicy, hot and robust flavors. a few gems that i have already shared from the kolhapuri cuisine are veg kolhapuri and akkha masoor recipe. few more spicy recipes you can make with paneer are:

this recipe of paneer kolhapuri has been adapted from the veg kolhapuri recipe i had posted a few years back. unlike the restaurant versions, this paneer kolhapuri  recipe is not very spicy nor there is too much of oil floating on the top of the gravy. i have used kashmiri red chilies and not the kolhapuri lavangi chilies to tone down the spice and heat factor. if you want a spicy hot taste, then you can use lavangi chilies. otherwise add kashmiri chilies or byadagi chilies.

this spicy paneer curry tastes best with chapatis or pudina paratha or butter naan or tandoori rotis or jeera paratha. you can also serve with bajra roti or jowar roti. even steamed rice goes very well.

if you are looking for more paneer recipes then do check paneer masala, palak paneer kathi rolls, paneer jalfrezi, achari paneer tikka and paneer butter masala recipe.

paneer kolhapuri recipe below:

5 from 1 vote
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paneer kolhapuri recipe
prep time
20 mins
cook time
30 mins
total time
50 mins
 

paneer kolhapuri recipe - spicy and delicious kolhapuri style cottage cheese gravy recipe.

course: main
cuisine: kolhapuri
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
for making kolhapuri masala:
  • 85 grams onions OR 1 medium to large onion OR ¾ cup chopped onions
  • 6 grams garlic (lahsun) OR 9 medium garlic cloves OR 2 teaspoons chopped garlic
  • 3 grams ginger OR ½ inch ginger OR 1 teaspoon chopped ginger
  • cup chopped coriander leaves (dhania patta)
  • 2 tablespoons oil
  • 2 teaspoons coriander seeds (sabut dhania)
  • 2 teaspoons sesame seeds
  • 1 teaspoon poppy seeds - OPTIONAL
  • ¼ cup desiccated coconut
  • 1 nagkesar (cobra's saffron) - OPTIONAL
  • 3 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • 1 small stone flower (patthar phool or dagad phool) - OPTIONAL
  • seeds of 1 black cardamom (badi elaichi)
  • 5 kashmiri red chillies, can also use byadagi chilies
  • 1 medium tej patta (indian bay leaf)
  • 1 pinch grated nutmeg (jaiphal)
  • 2 single strands of mace (javitri)
  • 4 to 5 fenugreek seeds (methi seeds)
  • 1 inch cinnamon (dalchini)
  • 4 to 5 black peppers (sabut kalimirch)
  • ½ teaspoon cumin seeds (jeera)
  • ½ to ¾ cup water for grinding
other ingredients for paneer kolhapuri:
  • 2 tablespoons oil
  • 105 grams tomatoes OR 1 large tomato OR ½ cup finely chopped tomatoes
  • ½ teaspoon kashmiri red chilli powder
  • ¼ teaspoon turmeric powder (haldi powder)
  • 1 pinch asafoetida (hing), OPTIONAL
  • 1 to 1.25 cups water OR add as required
  • 200 grams paneer, chopped in cubes
  • some coriander leaves for garnishing
  • salt as required
how to make recipe
making kolhapuri masala:
  1. heat a pan and dry roast all the whole spices first on a low flame - cinnamon, cloves, black peppers, coriander, cumin, stone flower, tej patta, nagkesar (cobra's saffron), red chilies, nutmeg powder, green cardamoms and black cardamom seeds.

  2. dry roast till the spices become fragrant on a low flame, stirring often.

  3. once the spices become fragrant, then add poppy seeds, sesame seeds and desiccated coconut.

  4. stir continuously non stop and dry roast till the coconut gets golden. remove the pan from the flame. also remove the dry ingredients in another plate or tray.

  5. in the same pan, heat 2 tablespoons oil and add ¾ chopped onions.

  6. saute the onions till light brown or golden.

  7. then add chopped garlic and ginger. sauté till the raw aroma of ginger-garlic goes away.

  8. then add coriander leaves. mix very well and saute for half a minute. then switch off the flame. let this onion mixture cool down.

  9. take the roasted whole spices and sautéed onion mixture in a grinder jar.

  10. add ½ to ¾ cup water and grind to a smooth paste. keep aside.

making paneer kolhapuri masala gravy:
  1. heat 2 tablespoons oil in the same pan.

  2. then add finely chopped tomatoes.

  3. stir and saute till the tomatoes turn pulpy and soft. oil should release from the sautéed tomatoes.

  4. now add the spice powders - ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and a pinch of asafoetida.

  5. mix the spice powders very well with the tomatoes.

  6. now add the kolhapuri masala.

  7. mix very well with the tomatoes and saute for 2 to 3 minutes on a low flame.

  8. add 1 to 1.25 cups water. instead of adding water directly to the pan, add some water in the grinder jar and rinse it very well, so that the remaining masala gets mixed with water. then add this masala mixed water in the pan.

  9. season with salt as required. salt in this recipe has to be right. if less salt is added, you do not get the flavor of the spices.

  10. bring the gravy to a simmer on a low to medium flame for 7 to 8 minutes. in between do stir, so that the masala does not stick to the base of the pan.

  11. you should see some specks of oil floating on the gravy. this means the gravy is done. then add paneer cubes (200 grams).

  12. simmer for a minute. switch off the flame.

  13. serve paneer kolhapuri with chapatis or phulkas or bhakri. garnish with some coriander leaves while serving. accompany the paneer kolhapuri and roti combo with some sliced onions and lemon wedges.

recipe notes

tips for making paneer kolhapuri recipe:

  • you can add less or more red chilies as per your preferences. if using lavangi chilies, then add 2 or 3 chilies.
  • depending on the type of chilies used, the color of the gravy will vary.
  • skip poppy seed, nagkesar and stone flower if you do not have them
  • instead of paneer, you can also use tofu. 


how to make paneer kolhapuri recipe:

preparing kolhapuri masala:

1. listed below all the ingredients for pictorial purpose only. please note if you don’t have stone flower (patthar phool) and cobra’s saffron (nagkesar) then its fine. you can also skip poppy seeds (khus khus) as its not available in some countries.

2. heat a pan and dry roast the spices first – cinnamon, cloves, black peppers, coriander, cumin, stone flower, tej patta, nagkesar (cobra’s saffron), red chilies, nutmeg powder, green cardamoms and black cardamom seeds.

3. dry roast till the spices become fragrant on a low flame, stirring often.

4. once the spices become fragrant, then add poppy seeds and sesame seeds.

5. then add desiccated coconut.

6. stir continuously non stop and dry roast till the coconut gets golden. remove the pan from the flame. also remove the dry ingredients in another plate or tray.

7. in the same pan, heat 2 tablespoons oil and add ¾ cup chopped onions.

8. begin to saute the onions on a low to medium flame.

9. saute the onions till light brown or golden. i stopped at light brown as i was using a steel pan and the onions can get burnt by the time i add the other ingredients.

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

11. sauté till the raw aroma of ginger-garlic goes away.

12. then add ⅓ cup coriander leaves.

13. mix very well and saute for half a minute. then switch off the flame.

14. remove the pan from the stove top and let this onion mixture cool down.

15. first take the roasted whole spices in a grinder jar.

13. then add the sautéed onion mixture.

14. add ½ to ¾ cup water and grind to a smooth paste. keep aside.

preparing kolhapuri masala gravy:

1. heat 2 tablespoons oil in the same pan. then add finely chopped tomatoes.

2. stir and saute till the tomatoes turn pulpy and soft. oil should release from the sautéed tomatoes.

3. now add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and a pinch of asafoetida.

4. mix the spice powders very well with the tomatoes.

5. now add the kolhapuri masala.

6. mix very well with the tomatoes.

7. saute for 2 to 3 minutes on a low flame.

8. add 1 to 1.25 cups water. instead of adding water directly to the pan, add some water in the grinder jar and rinse it very well, so that the remaining masala gets mixed with water. then add this masala mixed water in the pan.

9. season with salt as required. salt in this recipe has to be right. if less salt is added, you do not get the flavor of the spices.

10. bring the gravy to a simmer on a low to medium flame for 7 to 8 minutes. in between do stir, so that the masala does not stick to the base of the pan.

11. you should see some specks of oil floating on the gravy. this means the gravy is done. then add paneer cubes (200 grams).

12. simmer for a minute. switch off the flame.

serve paneer kolhapuri with chapatis or phulkas or paratha or naan or bhakri. garnish with some coriander leaves while serving. accompany the paneer kolhapuri and roti combo with some sliced onions and lemon wedges.




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This post was last modified on November 13, 2017, 8:11 pm

    Categories Indian CurriesMaharashtrian RecipesMain CoursePaneer RecipesPopular Indian RecipesVegan Recipes