Paneer Kolhapuri is made with fresh paneer pieces, fried or raw, cooked in a rich and thick gravy made up of chopped onions, tomatoes, ginger, and a variety of spices. A rich and thick masala paste is also added which is usually made up of roasted whole spices, poppy seeds, sesame seeds, cashew nuts, and fresh coconut with Kasuri Methi and ghee added in the end for taste and flavor enhancement. Optionally, the dish is smoked to enhance the flavor further. Read my detailed recipe to learn the steps to make paneer Kolhapuri at home.
KEY TAKEAWAYS
- Paneer Kolhapuri is a very popular dish of western India but consumed across all regions.
- Serve it with hot chapati, tandoori roti, butter or plain naan, puri, paratha, veg pulao, or steamed rice.
- Paneer Kolhapuri offers a spicy, slightly creamy, nutty and savory taste.
- Other similar recipes are paneer kadai, paneer tikka masala, paneer butter masala, and paneer masala.
The Ingredients:
To fry the paneer:
- 250 grams paneer (cut into small square shape)
- 1 tbsp cooking oil
- ¼ tsp Kashmiri red chili powder
- ¼ tsp salt
For making the curry:
- 2 tbsp cooking oil
- ½ cup onion (finely chopped)
- 1 tsp ginger garlic paste
- ¾ cup tomato (finely chopped)
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chili powder
- 1.5 cups water
- Salt to taste
- 1 tbsp dry fenugreek leaves (Kasuri Methi, crushed)
- 1 tbsp ghee (clarified butter)
For making the Kolhapuri masala:
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 8 pieces black peppercorns
- ¼ tsp methi (fenugreek) seeds
- 1 piece mace (½ inch size flower)
- 1 piece black cardamom (whole pod)
- 1 piece green cardamom (whole pod)
- 4 pieces cloves
- 1 piece cinnamon (1 inch stick)
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 4 pieces dry red chilies
- 1 piece bay leaf
- 10 pieces cashew nuts
- 2 tbsp coconut (cut into small pieces)
- Water (as needed)
For smoking the dish (optional):
- 1 piece charcoal
- 1 tsp ghee
I came across this dish one day at a Maharashtrian friend’s home when I visited her over lunch. The soft paneer and the wonderful smoky flavor of the dish amazed me. I asked for the recipe and she gladly shared it with me, saying smoking the dish is optional and she does it because it gives that wonderful restaurant-like taste. She also stated that the powdered spices are to be cooked in oil separately before mixing with the onions and tomatoes. It gives the rich color to the dish. I noted down everything she said.
I made the dish at home the next Sunday and my husband and two sons were equally amazed at the taste and flavor. They could not stop asking for second serving. It was so pleasing and satisfying for me. I thanked my friend for sharing the recipe and for such wonderful moments.
How to Make Paneer Kolhapuri? (Step by Step Guide with Images)
Step 1: Dry roast and remove 1 tbsp of cumin seeds, 1 tbsp of coriander seeds, 8 pieces of black peppercorns, ¼ tsp of methi (fenugreek) seeds, 1 piece of mace (½ inch size flower), 1 piece of black cardamom, 1 piece of green cardamom, 4 pieces of cloves, 1 piece of cinnamon (1 inch stick), 1 tsp of sesame seeds, 1 tsp of poppy seeds, 4 pieces of dry red chilies, 1 piece of bay leaf, and 10 pieces of cashew nuts.
Step 2: Dry roast 2 tbsp of coconut (fresh, cut into small pieces).
Step 3: Make a paste of them, adding water as needed.
Step 4: Fry 250 grams of paneer (cut into small square shape) in 1 tbsp cooking oil with ¼ tsp of Kashmiri red chili powder and ¼ tsp of salt.
Step 5: Fry ½ cup finely chopped onions in 1 tbsp cooking oil. Add 1 tsp of ginger garlic paste and ¾ cup finely chopped tomato.
Step 6: Make a space in the middle. Put 1 tbsp oil. Add ½ tsp of turmeric powder and 1 tbsp of Kashmiri red chili powder.
Step 7: Add the masala paste. Mix it, cover and cook for 12 minutes on a medium flame until dry.
Step 8: Add masala water. Mix, cover, and cook for 4 minutes. Check the doneness.
Step 9: Add 1.5 cups of water more and salt to taste. Bring it to a boil. Add the fried paneer pieces.
Step 10: Add 1 tbsp of dry fenugreek leaves (Kasuri Methi, crushed) and 1 tbsp of ghee (clarified butter).
Step 11: Heat a charcoal piece, put it in a small bowl, put 1 tsp of ghee, and smoke the dish for a minute.
Step 12: Remove the charcoal bowl. Check the dish. Transfer it to a serving bowl.
Step 13: Your tasty and spicy homemade paneer kolhapuri is ready.
Recipe Card
Paneer Kolhapuri
Ingredients
To fry the paneer:
- 250 grams paneer cut into small square shape
- 1 tbsp cooking oil
- ¼ tsp Kashmiri red chili powder
- ¼ tsp salt
For making the curry:
- 2 tbsp cooking oil
- ½ cup onion finely chopped
- 1 tsp ginger garlic paste
- ¾ cup tomato finely chopped
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chili powder
- 1.5 cups water
- Salt to taste
- 1 tbsp dry fenugreek leaves Kasuri Methi, crushed
- 1 tbsp ghee clarified butter
For making the Kolhapuri masala:
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 8 pieces black peppercorns
- ¼ tsp methi fenugreek seeds
- 1 piece mace ½ inch size flower
- 1 piece black cardamom whole pod
- 1 piece green cardamom whole pod
- 4 pieces cloves
- 1 piece cinnamon 1 inch stick
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 4 pieces dry red chilies
- 1 piece bay leaf
- 10 pieces cashew nuts
- 2 tbsp coconut cut into small pieces
- Water as needed
For smoking the dish (optional):
- 1 piece charcoal
- 1 tsp ghee
Instructions
- Dry roast and remove 1 tbsp of cumin seeds, 1 tbsp of coriander seeds, 8 pieces of black peppercorns, ¼ tsp of methi (fenugreek) seeds, 1 piece of mace (½ inch size flower), 1 piece of black cardamom, 1 piece of green cardamom, 4 pieces of cloves, 1 piece of cinnamon (1 inch stick), 1 tsp of sesame seeds, 1 tsp of poppy seeds, 4 pieces of dry red chilies, 1 piece of bay leaf, and 10 pieces of cashew nuts.
- Dry roast 2 tbsp of coconut (fresh, cut into small pieces).
- Make a paste of them, adding water as needed.
- Fry 250 grams of paneer (cut into small square shape) in 1 tbsp cooking oil with ¼ tsp of Kashmiri red chili powder and ¼ tsp of salt.
- Fry ½ cup finely chopped onions in 1 tbsp cooking oil. Add 1 tsp of ginger garlic paste and ¾ cup finely chopped tomato.
- Make a space in the middle. Put 1 tbsp oil. Add ½ tsp of turmeric powder and 1 tbsp of Kashmiri red chili powder.
- Add the masala paste. Mix it, cover and cook for 12 minutes on a medium flame until dry.
- Add masala water. Mix, cover, and cook for 4 minutes. Check the doneness.
- Add 1.5 cups of water more and salt to taste. Bring it to a boil. Add the fried paneer pieces.
- Add 1 tbsp of dry fenugreek leaves (Kasuri Methi, crushed) and 1 tbsp of ghee (clarified butter).
- Heat a charcoal piece, put it in a small bowl, put 1 tsp of ghee, and smoke the dish for a minute.
- Remove the charcoal bowl. Check the dish. Transfer it to a serving bowl.
- Your tasty and spicy homemade paneer Kolhapuri is ready.
