Paneer Kolhapuri Recipe

Famous Maharashtrian Paneer Kolhapuri Recipe! One of the most popular paneer recipe across Maharashtra belt is Paneer Kolhapuri Recipe. This recipe is favorite of people who love spicy and tasty food. To eat little extra spice is okay during winters. Whole dry red chilies goes in this dish. For people who dislike spice can use kashmiri red chili powder instead. As kashmiri chili powder only imparts color and less spice and heat.

This is a comfort and warm food during winter. Club this dish with hot rotis, naan Or rice. My hubby isn’t fond of paneer but he had no other option but to eat this dish. However it tastes yum I have used dry kashmiri red chilies as well as powder for this dish. I am also not fond of very spicy food my stomach doesn’t agree to it. So this is medium spiced recipe. A lot of red chilies goes in this dish I have reduced the quantity. So depending how much heat your chilies have add accordingly.

I am all excited for preparation of Christmas sweets and savories. Love to make and eat special sweets. Intending to add more festive sweets on my blog.

Coming back to Paneer kolhapuri 😉 you could replace paneer with chicken, vegetables etc. Even veg kolhapuri tastes great mainly veggies like cauliflower, french beans, peas and potatoes goes in the preparation. I made veg biryani the prior day hence made paneer kolhapuri.

Loving the chilled weather of Pune despite of having cold. Just love cold weather and binge on hot soups and warm food.

Paneer Kolhapuri step by step recipe details below:

1 Firstly take paneer cut into small squares Or cubes. Shallow fry the paneer squares for 2 mins. Don’t allow them to get brown.

2. Immediately put these fried paneer into hot water. Allow them to sit there for 3 mins. Then strain the water and place them on absorbent napkins. This process helps in softening the paneer.

3. Take oil in a frying pan place on medium heat. Once oil is hot shallow fry the onion julienne until brown in color. Add little salt and sugar for onions to caramelize faster. Please don’t burn them. Grind these fried onion into a smooth puree and place aside.

4. Dry roast coriander seed, fennel seed, cumin seed, dry coconut, dry red chilies, stone flower, peanuts if using and poppy seed for 2 mins. Grind this roasted mixture with little water into a smooth paste. Keep it aside.

5. Take a wide bottomed wok / vessel/ pan add oil to it. Once oil is hot add cumin seed and mustard seed.

6. Once they crackle add ginger-garlic paste and saute until the raw smell disappears.

7. Add the grounded roasted paste. Saute for 2 mins on low heat. Don’t allow to stick at the bottom keep stirring add few drops of water if it’s too dry.

8. Once the paste starts leaving oil add the blanched tomato puree. Cook for 2 to 3 mins and keep stirring in between.

9. Add goda masala, garam masala powder, red chili powder if using, turmeric and salt. Simmer for 3 to 4 mins Or until the gravy is cooked.

10. Lastly add paneer cubes, coriander leaves and sprinkle nutmeg powder. Cook for another 4 mins. Check the taste and alter any spices if required. Serve hot with rice Or rotis.

Paneer Kolhapuri Masala recipe and the printable version below:

Paneer Kolhapuri Recipe

 

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Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Main

RecipeCuisine: Indian Cuisine

Serves: 6

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 1 tbsp oil + 1 tbsp oil for frying onion + 1 tbsp oil for shallow frying paneer
• 250 gms paneer (cottage cheese)
• 1 cup of hot water
• 400 gms fresh tomatoes blanched and pureed
• 200 gms onion chopped into julienne
• 6 whole dry red kashmiri red chilies Or spicy red dry chilies (I used kashmiri chilies)
• 2 tbsp coriander seed
• 2.5 tbsp desiccated coconut Or dry coconut flakes
• 1 tbsp fennel seed
• 1.5 tbsp cumin seed + 1 tbsp cumin seed for tempering curry
• 4 stone flower (dagadphool)
• 5 green cardamom
• 2 tbsp poppy seed (khuskhus)
• 6 to 7 peanuts (optional)
• a pinch of nutmeg powder
• 2.5 tbsp ginger garlic paste
• 1 tbsp turmeric powder
• 1 tbsp kashmiri red chili powder Or as required
• 1 cup of water Or as consistency required
• 1 t/s mustard seed
• 1 tbsp goda masala
• 1 t/s garam masala
• salt as per taste
• ½ cup chopped coriander leaves

How to make the recipe?

1. Firstly take paneer cut into small squares Or cubes. Shallow fry the paneer squares for 2 mins. Don't allow them to get brown.
2. Immediately put these fried paneer into hot water. Allow them to sit there for 3 mins. Then strain the water and place them on absorbent napkins. This process helps in softening the paneer.
3. Take oil in a frying pan place on medium heat. Once oil is hot shallow fry the onion julienne until brown in color. Add little salt and sugar for onions to caramelize faster. Please don't burn them. Grind these fried onion into a smooth puree and place aside.
4. Dry roast coriander seed, fennel seed, cumin seed, dry coconut, dry red chilies, stone flower, peanuts if using and poppy seed for 2 mins. Grind this roasted mixture with little water into a smooth paste. Keep it aside.
5. Take a wide bottomed wok / vessel/ pan add oil. Once oil is hot add cumin seed and mustard seed.
6. Once they crackle add ginger-garlic paste and saute until the raw smell disappears.
7. Add the grounded roasted paste. Saute for 2 mins. Don't allow to stick at the bottom keep stirring add few drops of water if it's too dry.
8. Once the paste starts leaving oil add the blanched tomato puree. Cook for 2 to 3 mins and keep stirring in between.
9. Add goda masala, garam masala powder, red chili powder if using, turmeric and salt. Simmer for 3 to 4 mins Or until the gravy is cooked.
10. Lastly add paneer cubes, coriander leaves and sprinkle nutmeg powder. Cook for another 4 mins. Check the taste and alter any spices if required. Serve hot with rice Or rotis.

Notes

Use red chilies as spice required also you could use dry red chilies which is hot and spicy. I have used milder spiced kashmiri red chilies.
You could replace paneer with chicken Or veggies.

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