Paneer Kolhapuri

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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.

Take a look at more Side-Dish Recipes. You may also want to try Healthy Lauki Ki Sabzi, Best Bitter Gourd Curry (Kakarakayya Curry), Easy Jain Chole

Rate This Recipe
3.5

Ingredients

How to Make Paneer Kolhapuri

  • Dry roast the black pepper, dry coconut, sesame seeds, cardamom, fennel and cloves till the coconut turns brown.
  • Lastly, add the cashew nuts and switch of the flame.
  • Grind this into a fine paste, adding a little water.
  • In a pan, pour oil and add the cumin seeds and ginger-garlic paste. Saute in a low flame.
  • Now add finely chopped onions and saute till the onions turn brown.
  • Now add the ground masala. After few seconds, add the finely chopped tomato, red chilli powder, coriander powder and salt.
  • Let this cook for a while in a low flame. Add the paneer cubes and add water to get desired consistency.
  • Garnish with coriander leaves. Serve hot.