paneer kolhapuri recipe, how to make paneer kolhapuri masala recipe

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paneer kolhapuri recipe

paneer kolhapuri recipe is a spicy and delicious kolhapuri style cottage cheese gravy recipe.

4.75 from 4 votes
total time:
50minutes

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

paneer kolhapuri 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. 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 kolhapuri recipe

4.75 from 4 votes
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
paneer kolhapuri recipe is a spicy and delicious kolhapuri style cottage cheese gravy recipe.
paneer kolhapuri recipe
Course:main course
Cuisine:kolhapuri
Servings:4

INGREDIENTS FOR paneer kolhapuri recipe

(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 paneer kolhapuri recipe

making kolhapuri masala

  • 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.
  • dry roast till the spices become fragrant on a low flame, stirring often.
  • once the spices become fragrant, then add poppy seeds, sesame seeds and desiccated coconut.
  • 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.
  • in the same pan, heat 2 tablespoons oil and add ¾ chopped onions.
  • saute the onions till light brown or golden.
  • then add chopped garlic and ginger. sauté till the raw aroma of ginger-garlic goes away.
  • then add coriander leaves. mix very well and saute for half a minute. then switch off the flame. let this onion mixture cool down.
  • take the roasted whole spices and sautéed onion mixture in a grinder jar.
  • add ½ to ¾ cup water and grind to a smooth paste. keep aside.

making paneer kolhapuri

  • heat 2 tablespoons oil in the same pan.
  • then add finely chopped tomatoes.
  • stir and saute till the tomatoes turn pulpy and soft. oil should release from the sautéed tomatoes.
  • now add the spice powders - ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and a pinch of asafoetida.
  • mix the spice powders very well with the tomatoes.
  • now add the kolhapuri masala.
  • mix very well with the tomatoes and saute for 2 to 3 minutes on a low flame.
  • 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.
  • 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.
  • bring the paneer kolhapuri 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.
  • you should see some specks of oil floating on the gravy. this means the paneer kolhapuri gravy is done. then add paneer cubes (200 grams).
  • simmer for a minute. switch off the flame.
  • serve this spicy 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 TIPS

tips for making paneer kolhapuri

  • 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. 
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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.

pices for paneer kolhapuri recipe

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.

spices for paneer kolhapuri recipe

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

spices for paneer kolhapuri recipe

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

spices for making paneer kolhapuri recipe

5. then add desiccated coconut.

making paneer kolhapuri recipe

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.

making paneer kolhapuri recipe

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

onions to make paneer kolhapuri recipe

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

onions to make paneer kolhapuri recipe

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.

onions to make paneer kolhapuri recipe

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

garlic to make paneer kolhapuri recipe

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

preparing paneer kolhapuri recipe

12. then add ⅓ cup coriander leaves.

preparing paneer kolhapuri recipe

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

preparing paneer kolhapuri recipe

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

preparing paneer kolhapuri recipe

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

preparing paneer kolhapuri recipe

13. then add the sautéed onion mixture.

preparing paneer kolhapuri recipe

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

preparing paneer kolhapuri recipe

making paneer kolhapuri masala gravy

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

tomatoes for making paneer kolhapuri recipe

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

tomatoes for making paneer kolhapuri recipe

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

making paneer kolhapuri recipe

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

making paneer kolhapuri recipe

5. now add the kolhapuri masala.

making paneer kolhapuri recipe

6. mix very well with the tomatoes. preparing paneer kolhapuri recipe

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

preparing paneer kolhapuri recipe

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.

preparing paneer kolhapuri recipe

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.

preparing paneer kolhapuri recipe

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.

preparing paneer kolhapuri recipe

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

paneer for preparing paneer kolhapuri recipe

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

paneer kolhapuri recipe

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.

paneer kolhapuri recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Comments are closed.

16 comments/reviews

  1. Can we add fresh coconut instead of dessicated coconut & can we make the Masala a day in advance.

  2. Dassana,I added 2 triphal to the masala & 1 cinnamon,2 cloves to the oil before sautéing tomatoes,replaced paneer with matki & added a bit more chilli pwdr.
    served it over potato subzi & topped it with farsan & onions.the taste was same as the one served at the popular local restaurant

    • okay. i am wondering about tirphal. generally we use it in preparing curries from the goan/konkan cuisine. i also use it in chinese food. in the malwani masala also triphal is used. does the aroma of triphal is felt in the masala? since i have had triphal based curries and dishes before, i know the misal must have tasted good. thank for sharing meveera.

  3. hi dassana! i haven’t tasted authentic kolhapuri misal pav but i did use this kolhapuri gravy to make one & it turned out delicious.thanks once again.

  4. I love your recipes. they are very easy and taste great. You have been very helpful. In coming days for guests I would love to try this recipe but i usually make mistakes with salt so how much you would say i should use in this?

    • difficult query. since salt is always a matter of personal taste. some people use less salt and some more. in this recipe, first add half teaspoon of salt. mix very well. in the last step, after switching off the flame, check the taste. if you feel less salt is there, then add a pinch (about 1/8th teaspoon or 1/4th teaspoon). mix very well again. check the taste and if you still feel less salt is there, you can add pinch of it.

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