Paneer Kolhapuri Recipe To Titillate Your Taste Buds Like None Other

A recipe from the Kolhapuri cuisine that is a favourite throughout the country, paneer kolhapuri is a spicy paneer dish which is packed with flavours. With its complex and robust flavours, paneer kolhapuri is served in a number of North Indian restaurants. A Maharashratrrian dish, kolhapuri style paneer gravy is prepared from the delicious paneer kolhapuri masala from a mix of dry spices, red chillies and dry coconut. If you are bored of your regular meals, and are looking for recipes to spice up your lunch or dinner, paneer kolhapuri recipe is just the one for you. Spicy and tangy, prepare restaurant style paneer kolhapuri at home with just a few easy steps.

What is kolhapuri gravy?

Kolhapuri gravy is essential to the Kolhapuri cuisine, which originates from the state of Mahrashthra in India. Kolhapuri gravy is essentially prepared from what is known as the kolhapuri masala. Kolhapuri gravy is spicy and bold, characterised by an intense red colour. Kolhapuri gravy is prepared from red chillies, dry coconut, onions, tomatoes, and a variety of spices. The kolhapuri gravy is extremely versatile and can be incorporated in a number of dishes, such as kolhapuri paneer, chicken kolhapuri or mixed vegetable kolhapuri. Although kolhapuri gravy is mostly always high on the spice index, you can adjust the spice levels as per your preference.

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Prepare kolhapuri paneer at home with this step by step guide to the recipe

Ingredients for paneer kolhpuri

To prepare restaurant style kolhapuri paneer at home, you will be requiring the following paneer kolhapuri ingredients: 

1. 200 grams paneer, cut into cubes
2. ¼ cup desiccated coconut
3. 1 large tomato, finely chopped
4. 1 medium onion, chopped
5. 2 tsp chopped garlic
6. 1 tsp chopped ginger
7. ⅓ cup chopped coriander leaves
8. 2 tsp coriander seeds
9. 1 tsp poppy seeds
10. 2 tsp sesame seeds
11. A pinch of grated nutmeg
12. ½ tsp cumin seeds
13. ¼ tsp turmeric powder
14. ½ tsp Kashmiri red chilli powder
15. 1 pinch of asafoetida (hing)
16. 4-5 black peppers
17. 1 inch cinnamon
18. 4-5 fenugreek seeds
19. 2 single strands of mace (javitri)
20. 1 medium Indian bay leaf  (tej patta)
21. Seeds of 1 black cardamom
22. 2 green cardamom
23. 3 cloves
24. Water
25. Oil
26. Salt

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Recipe for kolhapuri paneer

Follow the given easy steps to prepare paneer kolhapuri recipe: 

1. Heat a pan, and dry roast all the spices to prepare the kolhapuri paneer masala, consisting of cinnamon, cloves, coriander, cumin, bay leaf, black peppers, red chillies, nutmeg powder, green cardamoms and black cardamom seeds, as mentioned under the paneer kolhapuri ingredients. Dry roast until they start to give out an aroma.
2. Once the above mentioned ingredients begin to give out a fragrance, add in the sesame seeds, poppy seeds, and the desiccated coconut.
3. Stir all the above paneer kolhapuri ingredients continuously on low heat, till the coconut turns golden in colour. Then put off the heat and, and transfer the ingredients for the paneer kolhapuri masala into another container. 
4. In the same pan, heat 2 tbsp of oil and thereafter add in the chopped onions. Saute on medium heat until they turn golden.
5. Thereafter, add in the chopped ginger and garlic, and saute for a few minutes.
6. Add the coriander leaves, and mix all the ingredients in the pan well for about a minute. Then put off the heat and let the mixture cool. 
7. Roast the spices for the kolhapuri paneer masala in a mixture-grinder jar. To it also add about ½ to ¾ cups of water to make a smooth paste, and keep aside. 
8. In the same pan, again add 2 tbsp of oil, and add in the chopped tomatoes. 
9. Stir and saute till the tomatoes turn soft and mushy, and oil begins to separate.
10. Then add in the turmeric powder, Kashmiri red chilli powder and a pinch of hing.
11. Mix all the spices well with the tomatoes.
12. Add in the paneer kolhapuri masala that you had prepared and mix everything well on low heat for about 2-3 minutes.
13. Add 1- 1 and ½ cups of water to the mixture-grinder jar that has the kolhapuri paneer masala residues, and then pour it over to the pan. 
14. Add in salt, as per requirement, and let the gravy cook on low to medium heat for about 7-8 minutes. Stir from time to time so that the kolhapuri paneer gravy doesn't stick to the pan.
15. When you see bits of oil separating from the gravy, add in the paneer cubes.
16. Mix and put off the heat. Garnish with coriander leaves and serve hot.

Pro tip: You can add 1 nagkesar and 1 small stone flower in the kolhapuri paneer masala to add an enhanced flavour in the paneer kolhapuri, however, it is completely optional.