Kolhapuri Paneer A Quirky And Spicy Dish
Paneer kolhapuri recipe: Paneer dishes are fulfilling. They please the mind, stomach and taste buds completely. However, many people are skeptical about cottage cheese as non-vegetarians love to enjoy chicken over paneer. Paneer Kolhapuri is a food giant that is heart pleasing. It is amongst the 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
A quarter cup desiccated coconut
One saffron
Three cloves
Two green cardamoms
One small stone flower
Seeds of one black cardamom
Five Kashmiri red chilies
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
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
A quarter cup desiccated coconut
One saffron
Three cloves
Two green cardamoms
One small stone flower
Seeds of one black cardamom
Five Kashmiri red chilies
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
Other Ingredients
Two tablespoons of oil
Half cup of finely chopped tomatoes
Half teaspoon of Kashmiri red chili powder
A quarter teaspoon of turmeric powder
One pinch asafoetida (Hing)
One and a half cups water OR add as required
200 grams chopped and cubed paneer
Some coriander leaves for garnishing salt
Two tablespoons of oil
Half cup of finely chopped tomatoes
Half teaspoon of Kashmiri red chili powder
A quarter teaspoon of turmeric powder
One pinch asafoetida (Hing)
One and a half cups water OR add as required
200 grams chopped and cubed paneer
Some coriander leaves for garnishing salt
Instructions
Making Kolhapuri masala
Step one: Heat a pan and dry roast cinnamon, cloves, saffron, red chilies, nutmeg powder, black peppers, coriander, cumin, stone flower, Tej Patta, green cardamoms and black cardamom seeds on low flame.
Step Two: Roast till the spices become fragrant on a low flame. Make sure to keep stirring. Now, as the spices are ready, add poppy seeds, sesame seeds, and desiccated coconut. Keep stirring the mixture and roast till the coconut turns golden. Remove the pan from the stove and take the dry ingredients in a different.
Step Three: Now, in the same pan, heat two tablespoons of oil and then add chopped onions. Saute the onions until they appear light brown or golden. Later, add chopped garlic and ginger. Sauté till the raw aroma of ginger-garlic goes away. Then add coriander leaves. Mix the mixture well and cook for half a minute and then switch off the flame. Mix the roasted whole spices and sautéed onion mixture in a grinder jar. Add water and grind to a smooth paste. Keep aside.
Making Paneer Kolhapuri
Step One: Heat 2 tablespoons oil in the same pan. Add finely chopped tomatoes, stir and cook till the tomatoes turn pulpy and soft. Now, add the spices; turmeric powder, Kashmiri red chili powder and a pinch of asafoetida. Mix all the spice powders properly with tomatoes.
Step Two: Add the Kolhapur masala. Mix the tomatoes and cook for three minutes on low flame. Add one cup of water. Season with salt as required. Now, bring the 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 the gravy, it means that the gravy is ready. Now start adding paneer cubes to the prepared gravy. Simmer for a minute. Switch off the flame.
Making Kolhapuri masala
Step one: Heat a pan and dry roast cinnamon, cloves, saffron, red chilies, nutmeg powder, black peppers, coriander, cumin, stone flower, Tej Patta, green cardamoms and black cardamom seeds on low flame.
Step Two: Roast till the spices become fragrant on a low flame. Make sure to keep stirring. Now, as the spices are ready, add poppy seeds, sesame seeds, and desiccated coconut. Keep stirring the mixture and roast till the coconut turns golden. Remove the pan from the stove and take the dry ingredients in a different.
Step Three: Now, in the same pan, heat two tablespoons of oil and then add chopped onions. Saute the onions until they appear light brown or golden. Later, add chopped garlic and ginger. Sauté till the raw aroma of ginger-garlic goes away. Then add coriander leaves. Mix the mixture well and cook for half a minute and then switch off the flame. Mix the roasted whole spices and sautéed onion mixture in a grinder jar. Add water and grind to a smooth paste. Keep aside.
Making Paneer Kolhapuri
Step One: Heat 2 tablespoons oil in the same pan. Add finely chopped tomatoes, stir and cook till the tomatoes turn pulpy and soft. Now, add the spices; turmeric powder, Kashmiri red chili powder and a pinch of asafoetida. Mix all the spice powders properly with tomatoes.
Step Two: Add the Kolhapur masala. Mix the tomatoes and cook for three minutes on low flame. Add one cup of water. Season with salt as required. Now, bring the 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 the gravy, it means that the gravy is ready. Now start adding paneer cubes to the prepared gravy. Simmer for a minute. Switch off the flame.
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