Paneer Kolhapuri

Name: Paneer Kolhapuri
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: A) For Dry kolhapuri Masala; 1 cup chopped onion; 1/2 cup chopped coriander leaves; 2 tsp garlic paste; 1 tsp ginger paste; 2 tbsp oil; B) For gravy; 1 tbsp sesame seeds; 1 tbsp Coriander seeds; 1 tbsp cumin seeds; 1/3 cup shradded coconut; 3-4 cloves; 5-6 dry red chillies; 1 bay leaf; 1-2 inch cinnamon; 2-3 whole black pepper; as needed Water as require; C) for making panner Kolhapuri; 3-4 tbsp oil; 1 cup chopped paneer cubes; 1 cup finely chopped Tomatoes; 1 tbsp red chill powder; 1/2 tsp turmeric powder; Pinch asafoetida; as needed Water as require; to taste Salt; as needed Cheese for garnishing; as needed Coriander leaves for garnishing

Anjali Kataria Paradva @anjalee_12

#dinner
Paneer Kolhapuri, as name suggest it belongs to kolhapur. It is a Maharashtrian recipe. It requires kolhapuri Masala and gravy that requires onions, chillies, tomatoes, cashews etc. It is spicy and delicious. It is served in many North Indian restaurant. It is a famous panjabi dish.

Anjali Kataria Paradva @anjalee_12

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Ingredients

40 minutes

6 servings

A) For Dry kolhapuri Masala
1 cupchopped onion
1/2 cupchopped coriander leaves
2 tspgarlic paste
1 tspginger paste
2 tbspoil
B) For gravy
1 tbspsesame seeds
1 tbspCoriander seeds
1 tbspcumin seeds
1/3 cupshradded coconut
3-4cloves
5-6dry red chillies
1bay leaf
1-2 inchcinnamon
2-3whole black pepper
as neededWater as require
C) for making panner Kolhapuri
3-4 tbspoil
1 cupchopped paneer cubes
1 cupfinely chopped Tomatoes
1 tbspred chill powder
1/2 tspturmeric powder
Pinchasafoetida
as neededWater as require
to tasteSalt
as neededCheese for garnishing
as neededCoriander leaves for garnishing

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Steps

40 minutes

1

Take a pan.
2

Add sesame seeds, cummin seeds, Coriander seeds, cloves, shradded coconut, bay leaf, red chillies, whole black pepper and cinnamon.
3

Dry roast all the spices on low flame.
4

Stir continoesly.
5

When spices become fragrant and seeds start crackle and coconut changing it's colour turn off the flame.
6

Let the spices cool down.
7

Now in same pan heat some oil.
8

Add chopped onions and saute it.
9

Saute till onion turns golden brown.
10

Now add ginger garlic paste and mix it well.
11

Saute it for 1 minute and turn off the flame.
12

Let it cool down.
13

Now add all cooled spices and mix it well.
14

Now add 1/2- 1 cup water (as require) and grind into smooth paste.
15

And keep it aside.
16

Now take a pan.
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Heat oil and add pinch of asafoetida.
18

Add tomatoes and saute it until it's puffy.
19

Now add chilli powder, turmeric powder and salt to taste.
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Mix it well.
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Now add paste that we have prepared.
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Add water as require.
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Cook it for 10-12 minutes.
24

After that add paneer cubes and mix it.
25

Add fresh cream and mix it well.
26

Turn off the flame.
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Take it in serving bowl and garnish it with Coriander leaves and cheese.
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Serve it with naan or kulcha.