Paneer Kohlapuri Recipe
How To Make Paneer Kohlapuri
Tender paneer chunks are cooked in kohlapuri masala, tomatoes and hing to give this hot and spicy gravy. Indulge in this spicy paneer kolhapuri this weekend by pairing it with some delicious bhakri or tandoori naan.
- Total Cook Time 31 mins
- Prep Time 16 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Paneer Kohlapuri
- 1 Large Onions (Chopped)
- 9-10 Garlic cloves
- 1 tsp Ginger (chopped)
- 1/3 tsp Coriander Leaves
- 2 tbsp Oil
- 2 tsp Coriander Seeds
- 2 tsp Sesame Seeds
- Poppy Seeds (Optional)
- 1/4 cup Desiccated Coconut
- 1 Nagkesar (cobra's saffron)
- 3 Cloves
- 2 Green cardamoms
- 1 small Stone flower (patthar phool or dagad phool) - optional
- 1 Black Cardamom
- 5 Kashmiri red chillies
- Tej patta (indian bay leaf)
- A pinch of Nutmeg (jaiphal)
- 2 Single strands of mace (javitri)
- 4-5 Fenugreek seeds (methi seeds)
- 1 Inch Cinnamon
- 4-5 Black Pepper
- 1/2 tsp Cumin Seeds
- ½ to ¾ cup water for grinding
- 2 tbsp Oil
- 1 large Tomatoes (finely chopped)
- 1/2 tsp Kashmiri red chilli powder
- 1/4 tsp Turmeric powder
- A pinch of Asafoetida
- 1 to 1.25 cups water or add as required
- 250 gram Paneer chopped in cubes
- some coriander leaves for garnishing
- salt as required
How to Make Paneer KohlapuriHideShow Media
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.
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 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 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 it with some sliced onions and lemon wedges.