Paneer Kolhapuri
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
373 kcal
-
Course
Main Course
Paneer Kolhapuri
Report
Paneer Kolhapuri is a spicy and delicious curry made with Indian cottage cheese, lot of spices, coconut, onions and tomatoes. The recipe is from the spicy Kolhapuri cuisine.
Share:
Ingredients
For making kolhapuri masala
- 85 grams onions or 1 medium to large onion or ¾ cup chopped onions
- 6 grams garlic or 9 medium garlic cloves or 2 teaspoons chopped garlic
- 3 grams ginger or ½ inch ginger or 1 teaspoon chopped ginger
- ⅓ cup chopped coriander leaves
- 2 tablespoons oil
- 2 teaspoons coriander seeds
- 2 teaspoons sesame seeds
- 1 teaspoon poppy seeds - optional
- ¼ cup desiccated coconut
- 1 nagkesar (cobra's saffron) - optional
- 3 cloves
- 2 green cardamoms
- 1 small stone flower (patthar phool or dagad phool) - optional
- seeds of 1 black cardamom
- 5 kashmiri red chillies, can also use byadagi chilies
- 1 medium tej patta (indian bay leaf)
- 1 pinch grated nutmeg (jaiphal)
- 2 single strands of mace (javitri)
- 4 to 5 fenugreek seeds (methi seeds)
- 1 inch cinnamon
- 4 to 5 black peppers
- ½ teaspoon cumin seeds
- ½ to ¾ cup water for grinding
other ingredients
- 2 tablespoons oil
- 105 grams tomatoes or 1 large tomato or ½ cup finely chopped tomatoes
- ½ teaspoon kashmiri red chilli powder
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing), optional
- 1 to 1.25 cups water or add as required
- 200 grams paneer chopped in cubes
- some coriander leaves for garnishing
- salt as required
Instructions
Making kolhapuri masala
- Heat a pan and dry roast all the whole spices first on a low flame - cinnamon, cloves, black peppers, coriander, cumin, stone flower, tej patta, nagkesar (cobra's saffron), red chilies, nutmeg powder, green cardamoms and black cardamom seeds.
- Dry roast till the spices become fragrant on a low heat, stirring often.
- Once the spices become fragrant, then add poppy seeds, sesame seeds and desiccated coconut.
- Stir continuously non stop and dry roast till the coconut gets golden on low heat. Remove the pan from the heat. Also remove the dry ingredients in another plate or tray.
- In the same pan, heat 2 tablespoons oil and add ¾ chopped onions.
- Saute on low to medium heat stirring often till light brown or golden.
- Then add chopped garlic and ginger. Sauté for a couple of seconds or till the raw aroma of ginger-garlic goes away on low heat.
- Then add coriander leaves. Mix very well and saute for half a minute. Then switch off the flame. Let this onion mixture cool down.
- Take the roasted whole spices and sautéed onion mixture in a grinder jar.
- Add ½ to ¾ cup water and grind to a smooth paste. Keep aside.
making paneer kolhapuri
- Heat 2 tablespoons oil in the same pan.
- Then add finely chopped tomatoes.
- Stir and saute till the tomatoes turn pulpy and soft. Oil should release from the sautéed tomatoes.
- Now add the spice powders - ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and a pinch of asafoetida.
- Mix the spice powders very well with the tomatoes.
- Now add the kolhapuri masala.
- Mix very well with the tomatoes and saute for 2 to 3 minutes on a low heat.
- Add 1 to 1.25 cups water. Instead of adding water directly to the pan, add some water in the grinder jar and rinse it very well, so that the remaining masala gets mixed with water. Then add this masala mixed water in the pan.
- Season with salt as required. Salt in this recipe has to be right. If less salt is added, you do not get the flavor of the spices.
- Bring the gravy to a simmer on a low to medium heat for 7 to 8 minutes. In between do stir, so that the masala does not stick to the base of the pan.
- You should see some specks of oil floating on the gravy. This means the gravy is done. Then add paneer cubes (200 grams).
- Mix and switch off the heat.
- Serve this spicy paneer kolhapuri with chapatis or phulkas or bhakri. Garnish with some coriander leaves while serving. Accompany it with some sliced onions and lemon wedges.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
15g
(5%)
Protein
10g
(20%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Cholesterol
33mg
(11%)
Sodium
325mg
(14%)
Potassium
400mg
(11%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
937IU
(19%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
88mg
(98%)
Vitamin E
6mg
Vitamin K
17µg
Calcium
313mg
(31%)
Vitamin B9 (Folate)
26µg
Iron
2mg
(11%)
Magnesium
45mg
Phosphorus
79mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 33mg | 11% |
| Sodium | 325mg | 14% |
| Potassium | 400mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 937IU | 19% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 88mg | 98% |
| Vitamin E | 6mg | |
| Vitamin K | 17µg | |
| Calcium | 313mg | 31% |
| Vitamin B9 (Folate) | 26µg | |
| Iron | 2mg | 11% |
| Magnesium | 45mg | 11% |
| Phosphorus | 79mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
