Pairs well with Paneer Kolhapuri
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Paneer Kolhapuri
(2.5)
100.8K views • 26d ago
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A spicy, jhanjhanit Paneer Kolhapuri recipe inspired by restaurant (dhaba) style, featuring a unique blend of Kolhapuri spices and a rich, flavorful gravy with fried paneer cubes.
00:25:00 total
Serves 3
medium
Main Various
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Ingredients
- Onions - 3 large onions and 1 medium onion (2 large onions for roasting, plus 1 large onion chopped for gravy, 1 medium onion diced for final cooking)
- Cumin seeds - 1/2 tbsp (For vatan (spice base))
- Coriander seeds - 1 heaped tbsp (For vatan)
- Black cardamom - 4 pods (Whole, for vatan)
- Green cardamom - 6 pods (Whole, for vatan)
- Cloves - 1 (Whole, for vatan)
- Star anise (chakri phool) - 1/4 piece (Whole, for vatan)
- Poppy seeds (khuskhus) - 1 tbsp (Optional, for vatan)
- Dry coconut slices - 1/4 piece (Optional, for vatan)
- Cashew nuts - 7-8 pieces (For vatan, optional substitute for coconut)
- Salt - watch the video to see (To taste)
- Dry Bedgi red chillies - 10-12 pieces (For vatan, adjust spiciness as preferred)
- Garlic cloves - 3 cloves (For vatan)
- Tomatoes - 3 medium (For tomato puree)
- Oil - watch the video to see (For shallow frying paneer and cooking gravy)
- Paneer - 1 kg (Cut into diced pieces)
- Bay leaf - 1 (For tempering)
- Tender coriander stems - 1 tbsp (Finely chopped, for gravy)
- Water - 1.5 cups (approximate) (For cooking gravy and adjusting consistency)
- Jaggery - 1 tbsp (To balance flavors)
- Capsicum - 1 medium (Cut into diced pieces, added towards end)
- Fresh coriander leaves - 2 tbsp plus sprig for garnish (Chopped for garnish and finishing)
Instructions
- Roast Onions: Place onions on a cooking rack over medium flame and roast for 2-3 minutes until roasted. Transfer to chopping board, trim edges and peel skin. Scrape out burnt parts and set aside.
- Prepare Vatan (Spice Base): Dry roast cumin seeds, coriander seeds, black cardamom, green cardamom, cloves, star anise, and poppy seeds (optional) for one minute. Add dry coconut slices, cashew nuts, salt, dry Bedgi red chillies, and garlic cloves; roast until aromatic. Add roasted onions and grind all ingredients into a smooth paste. Set aside.
- Make Tomato Puree: Grind the quartered tomatoes into a smooth puree and keep aside.
- Fry Paneer: Heat oil in a pan and shallow fry paneer pieces until golden brown. Drain on absorbent paper and keep aside.
- Cook Kolhapuri Gravy: In a handi or deep pan, heat oil and add bay leaf and chopped onion. Sauté until translucent. Add prepared spice paste and sauté until oil separates from the masala. Add tomato puree and tender coriander stems; cook for 7-8 minutes.
- Simmer with Paneer: Add water and jaggery, bring to a quick boil. Adjust consistency with additional water if needed. Add fried paneer and diced onion, simmer for 5-6 minutes on medium flame.
- Finish and Garnish: Add fresh coriander leaves, diced capsicum, and salt to taste. Mix well and cook briefly. Transfer to serving dish and garnish with coriander sprig. Serve hot with roti or bhakri.
