Paneer kolhapuri is a rich, coconut and cashew based curry prepared with a variety of spices. This delectable curry originated from Maharashtra but is served and loved by the other states as well. You can easily find it on the menu of almost all restaurants serving Indian food. Apart from the restaurants, you can easily prepare this recipe at home as well. All you need is a little bit of patience and our easy to follow recipe and you can treat your family and friends with the best paneer kolhapuri they have ever tasted.
Ingredients:
- Paneer- 250 gm (cubed)
- Green chili- 4-5
- Ginger garlic paste- 2 tbsp.
- Dried coconut- 1/3 cup
- Dried red chili- 3-4
- Cashew nuts- 10-12
- Tomatoes- 3
- Onion- 1 (big)
- Cloves (Laung)- 5
- Cardamom (Elaichi)- 2 pods
- Black pepper (Kali Mirch)- 4
- Fennel (Saunf) – ½ tsp.
- Cumin powder (jeera powder)- ½ tsp
- Red chili powder- 1 tsp.
- Cinnamon stick (Dalcheeni)- 1-inch piece
- Sesame seeds (Til)- ½ tsp.
- Turmeric (Haldi)- ¼ tsp.
- Garam masala powder- ½ tsp.
- Salt to taste
- Fresh coriander (Hara dhania)- for garnishing
- Oil
Procedure:
1. In a nonstick pan, dry roast the cinnamon, clove, cardamom, dried coconut, sesame seeds, fennel, black pepper and the dried red chili. Now grind all these roasted spices to make a fine powder.
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2. In a mixer or food processor, puree the tomatoes, green chili and cashew nuts.
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3. Chop the onion finely.
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4. In a kadhai, heat up some oil. Add the finely chopped onion to the oil and cook it through till it is golden brown in color. Next, add in the ginger garlic paste and cook for a minute.
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5. Add the freshly ground spice mix in the kadhai and cook for a minute. Now add the tomato puree, salt, red chili powder, turmeric powder, cumin powder and cook for 2-3 minutes.
6. Now add some water to the prepared masala to get the desired consistency and let the gravy simmer.
7. Add the paneer pieces and the garam masala and cook for 3-4 minutes more. Now garnish with fresh coriander and serve it hot.
