Paneer Kolhapuri

Paneer Kolhapuri is a spicy and flavorful dish from the Kolhapur region of Maharashtra, India. It features paneer (Indian cottage cheese) cooked in a rich and spicy gravy made with a blend of aromatic spices and coconut.

Ingredients: For the Paneer:

• 250 grams paneer, cubed
• 1 tablespoon oil
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Kolhapuri Masala:

• 1 tablespoon oil
• 1 tablespoon poppy seeds (khus khus)
• 1 tablespoon sesame seeds
• 2 tablespoons desiccated coconut
• 2 dried red chilies
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 4-5 black peppercorns
• 2 green cardamom pods
• 2 cloves
• 1-inch cinnamon stick

For the Gravy:

• 2 tablespoons oil
• 1 medium-sized onion, finely chopped
• 1 small tomato, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder (adjust according to your spice preference)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Water as needed
• Chopped coriander leaves for garnish

Instructions: For the Paneer:

1. Heat 1 tablespoon of oil in a pan on medium heat.
2. Add ginger-garlic paste and sauté for a minute until fragrant.
3. Add turmeric powder and salt. Mix well.
4. Add the cubed paneer to the pan and gently toss it to coat with the spices.
5. Cook the paneer for a few minutes until it turns slightly golden. Remove from heat and set aside.

For the Kolhapuri Masala:

1. Heat 1 tablespoon of oil in a pan on medium heat.
2. Add poppy seeds, sesame seeds, desiccated coconut, dried red chilies, fennel seeds, coriander seeds, cumin seeds, black peppercorns, green cardamom pods, cloves, and cinnamon stick to the pan.
3. Roast the spices for a few minutes until they turn aromatic and the coconut turns slightly golden.
4. Remove from heat and let the mixture cool down.
5. Grind the roasted spices to a fine powder using a blender or spice grinder. Set aside.

For the Gravy:

1. Heat 2 tablespoons of oil in a pan on medium heat.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until fragrant.
4. Add chopped tomatoes and cook until they become soft and mushy.
5. Add red chili powder, turmeric powder, garam masala, and salt. Mix well and cook the spices for a minute.
6. Add the ground Kolhapuri masala to the pan and mix well with the onion-tomato mixture.
7. Cook the masala for a couple of minutes to allow the flavors to develop.
8. Add water to adjust the consistency of the gravy. Simmer for a few minutes.
9. Add the cooked paneer cubes to the gravy and gently mix to coat them with the masala.
10. Cook for a few more minutes to allow the paneer to absorb the flavors.
11. Garnish with chopped coriander leaves.

Your Paneer Kolhapuri is now ready to be served. Enjoy it with roti, naan, or steamed rice. The rich and spicy flavors of the dish make it a delightful treat for spice lovers.