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Paneer Kolhapuri
4.8 from 12 votes

Paneer Kolhapuri

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.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 373 kcal
Course: Main Course

Ingredients

For making kolhapuri masala
  • 85 grams onion 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 Coriander leaves chopped
  • 2 tablespoons neutral cooking oil generic cooking 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 cardamom
  • 1 stone flower patthar phool or dagad phool) - optional, small
  • black cardamom seeds of 1
  • 5 Kashmiri red chilli can also use byadagi chilies
  • 1 tej patta indian bay leaf, medium
  • 1 pinch nutmeg jaiphal, grated
  • 2 mace javitri, single strands
  • 4 to 5 fenugreek seeds (methi seeds)
  • 1 inch cinnamon
  • 4 to 5 black pepper
  • ½ teaspoon cumin seeds
  • ½ to ¾ cup water for grinding
other ingredients
  • 2 tablespoons neutral cooking oil generic cooking oil
  • 105 grams tomato 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
  • Coriander leaves some, for garnishing
  • salt as required

Instructions

Making kolhapuri masala
    Cup of Yum
  1. 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.
  2. Dry roast till the spices become fragrant on a low heat, stirring often.
  3. Once the spices become fragrant, then add poppy seeds, sesame seeds and desiccated coconut.
  4. 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.
  5. In the same pan, heat 2 tablespoons oil and add ¾ chopped onions.
  6. Saute on low to medium heat stirring often till light brown or golden.
  7. 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.
  8. Then add coriander leaves. Mix very well and saute for half a minute. Then switch off the flame. Let this onion mixture cool down.
  9. Take the roasted whole spices and sautéed onion mixture in a grinder jar.
  10. Add ½ to ¾ cup water and grind to a smooth paste. Keep aside.
making paneer kolhapuri
  1. Heat 2 tablespoons oil in the same pan.
  2. Then add finely chopped tomatoes.
  3. Stir and saute till the tomatoes turn pulpy and soft. Oil should release from the sautéed tomatoes.
  4. Now add the spice powders - ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and a pinch of asafoetida.
  5. Mix the spice powders very well with the tomatoes.
  6. Now add the kolhapuri masala.
  7. Mix very well with the tomatoes and saute for 2 to 3 minutes on a low heat.
  8. 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.
  9. 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.
  10. 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.
  11. You should see some specks of oil floating on the gravy. This means the gravy is done. Then add paneer cubes (200 grams).
  12. Mix and switch off the heat.
  13. 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

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

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 373

% 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.