Paneer Kolhapuri

Name: Paneer Kolhapuri
Cuisine: American
Ingredients: For Kolhapuri Masala; 1 tablespoon whole coriander seeds; 1 tablespoon black peppercorns; 6-7 cloves; 1 star anise; 1 tablespoon cumin seeds; 1 stick cinnamon; 2 black cardamom pods; 4 green cardamom pods; 1 mace flower; 1 tablespoon Kashmiri red chili powder; 1 bay leaf; 4 whole dried red chilies; 2 tablespoons dried coconut (unsweetened shredded coconut); 1 tablespoon poppy seeds; 2 tablespoons sesame seeds; 6-7 curry leaves; 1/4 cup cashew powder (about 30 grams); For the Gravy; 14 ounces paneer (about 400 grams); 2 whole tomatoes; 1 tablespoon cumin seeds; 2 medium onions, finely chopped; 2 medium tomatoes, finely chopped; 1 tablespoon ginger, finely chopped; 2 tablespoons garlic, finely chopped; 2 green chilies, finely chopped; 1/2 tablespoon Kashmiri red chili powder; 2 tablespoons cilantro, finely chopped; For the Paneer Paste

Preeti Singh @Preetisingh_130318

लखनऊ

This is a spicy and flavorful paneer recipe. Paneer Kolhapuri, with its rich and spicy gravy, tastes absolutely delicious. You can make it for lunch or dinner.

Preeti Singh @Preetisingh_130318

लखनऊ

This is a spicy and flavorful paneer recipe. Paneer Kolhapuri, with its rich and spicy gravy, tastes absolutely delicious. You can make it for lunch or dinner.

Saved

Ingredients

For Kolhapuri Masala
1 tablespoonwhole coriander seeds
1 tablespoonblack peppercorns
6-7cloves
1star anise
1 tablespooncumin seeds
1 stickcinnamon
2black cardamom pods
4green cardamom pods
1mace flower
1 tablespoonKashmiri red chili powder
1bay leaf
4whole dried red chilies
2 tablespoonsdried coconut (unsweetened shredded coconut)
1 tablespoonpoppy seeds
2 tablespoonssesame seeds
6-7curry leaves
1/4 cupcashew powder (about 30 grams)
For the Gravy
14 ouncespaneer (about 400 grams)
2whole tomatoes
1 tablespooncumin seeds
2medium onions, finely chopped
2medium tomatoes, finely chopped
1 tablespoonginger, finely chopped
2 tablespoonsgarlic, finely chopped
2green chilies, finely chopped
1/2 tablespoonKashmiri red chili powder
2 tablespoonscilantro, finely chopped
For the Paneer Paste
5-6 piecespaneer
1 tablespoonsugar
8-10cashews
2 tablespoonsbutter
1 tablespoondried fenugreek leaves (kasuri methi)
For the Cream
3.5 ouncespaneer (about 100 grams)
2 tablespoonssugar

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Steps

1

To make the Kolhapuri masala, toast the coriander seeds, black peppercorns, cloves, star anise, green cardamom, black cardamom, cinnamon, and mace in a pan for a few minutes. Then add the bay leaf, dried coconut, poppy seeds, and sesame seeds, and toast for 1 more minute. Add the whole dried red chilies and toast briefly, then turn off the heat.
2

Let the roasted spices cool, then add the Kashmiri red chili powder, curry leaves, and cashew powder. Grind everything into a fine powder.
3

Heat oil in a large skillet. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until they turn pink. Add the chopped ginger and garlic, and sauté for 1 minute. Add the chopped tomatoes and cook until the tomatoes soften.
4

Add the Kashmiri red chili powder and mix well.
5

Transfer this mixture to a plate and let it cool. Blend it into a smooth paste, then return it to the skillet and cook for 1 minute. Add the prepared Kolhapuri masala and mix well.
6

Add the paneer paste (made with paneer and a little sugar) and mix. Cook for 1 minute.
7

Add the dried fenugreek leaves (kasuri methi) and mix.
8

Gradually add water and cook the gravy until it thickens. Mix in the cream and cover. Cook for 5 minutes.
9

Add 2 tablespoons each of finely chopped onions and tomatoes. Mix, cover, and cook on low heat for 5-6 minutes. Add the paneer pieces and mix.
10

Add 2 whole tomatoes (scored with a cross on top) and cook until the tomatoes soften. Add the chopped cilantro, mix, and turn off the heat.