Paneer Kolhapuri
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.
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.
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Notes
Remove the roasted whole spices from the pan immediately to a plate. This will end the cooking process and help cool it down faster.
I recommend adding freshly cut and roasted coconut pieces in the recipe. However, you may use those available in the stores as well.
Butter can be used to make the dish. It will enhance the taste and flavor further.
Nutrition Info (Estimation Only)
Nutrition Facts
Paneer Kolhapuri
Amount per Serving
Calories
320
Calories from Fat 252
% Daily Value*
Fat
28
g
43
%
Saturated Fat
12
g
75
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
44
mg
15
%
Sodium
71
mg
3
%
Potassium
239
mg
7
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
9
g
18
%
Vitamin A
934
IU
19
%
Vitamin C
5
mg
6
%
Calcium
307
mg
31
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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