Making paneer Kolhapuri is a very easy process. What’s more, it makes for a great, filling curry addition to the meal, whether it is lunch or dinner!
You first need to dry roast the cloves, cardamom, fennel, sesame seeds, dry coconut and black pepper until the coconut assumes a brown colour. in the end, add the cashew nuts and switch off the flame and allow the mixture to cool before grinding the mixture into a fine paste by adding a little water.
Next, take oil in a pan and sauté ginger-garlic paste, cumin seeds, and finely chopped onions on a low flame.
In a pan, pour oil and add the cumin seeds and ginger-garlic paste. Next, add the ground and blended masala, after which add salt, coriander powder, red chilli powder, and finely chopped tomato. Allow this mixture to cook on a low flame for a good amount of time before adding water and paneer cubes to get the consistency you want.
Garnish the dish with freshly chopped dhania leaves and serve with rotis or rice.