Paneer Kolhapuri Recipe | A quirky and spicy dish that you must-try

Paneer dishes are fulfilling. y please  mind, stomach and taste buds completely. However, many people are sceptical about cottage cheese as non-vegetarians love to enjoy chicken over paneer. Paneer Kolhapuri is a food giant which is heart pleasing. It is amongst most loved paneer dishes. Here is a step-to-step easy way of making Paneer Kolhapuri at home.

Ingredients

For making Kolhapuri Masala

• One cup of chopped onions
• Six grams garlic OR Nine medium garlic cloves OR 2 teaspoons chopped garlic
• One teaspoon chopped ginger
• Half cup of chopped coriander leaves
• Two tablespoons oil
• Two teaspoons of coriander seeds
• Two teaspoons of sesame seeds
• One teaspoon poppy seeds
• Quarter cup desiccated coconut
• One saffron
• Three cloves
• Two green cardamoms
• One small stone flower
• Seeds of one black cardamom
• Five Kashmiri red chillies
• One medium Indian bay leaf
• 1 pinch grated nutmeg
• 2 single strands of mace
• Five fenugreek seeds (methi seeds)
• One-inch cinnamon
• Four to five black peppers
• Half teaspoon cumin seeds
• More than half a cup of water for grinding

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Or Ingredients

• Two tablespoons of oil
• Half cup of finely chopped tomatoes
• Half teaspoon of Kashmiri red chilli powder
• Quarter teaspoon of turmeric powder
• One pinch asafoetida (Hing)
• One and a half cups water OR d as required
• 200 grams chopped and cubed paneer
• Some coriander leaves for garnishing
• Salt

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Instructions

Making Kolhapuri masala

Step one: Heat a pan and dry roast cinnamon, cloves, saffron, red chillies, nutmeg powder, black peppers, coriander, cumin, stone flower, Tej Patta, green cardamoms and black cardamom seeds on low flame.

Step Two: Roast till spices become fragrant on a low flame. Make sure to keep stirring. Now, as spices are rey, d poppy seeds, sesame seeds and desiccated coconut. Keep stirring mixture and roast till coconut turns golden. Remove pan from stove and take dry ingredients in a different.

Step Three: Now, in same pan, heat two tablespoons of oil and n d chopped onions. Saute onions until y appear light brown or golden. Later, d chopped garlic and ginger. Sauté till raw aroma of ginger-garlic goes away. n d coriander leaves. Mix mixture well and cook for half a minute and n switch off flame. Mix roasted whole spices and sautéed onion mixture in a grinder jar. d water and grind to a smooth paste. Keep aside.

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Making Paneer Kolhapuri

Step One: Heat 2 tablespoons oil in same pan. d finely chopped tomatoes, stir and cook till tomatoes turn pulpy and soft. Now, d spices; turmeric powder, Kashmiri red chilli powder and a pinch of asafoetida. Mix all spice powders properly with tomatoes.

Step Two: d Kolhapur masala. Mix tomatoes and cook for three minutes on low flame. d one cup of water. Season with salt as required. Now, bring gravy to simmer on a medium flame for eight minutes. Do not forget to stir well.

Step Three: As soon as specks of oil start floating on gravy, it means that gravy is rey. Now start ding paneer cubes to prepared gravy. Simmer for a minute. Switch off flame.

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