Paneer Kolhapuri Recipe (Cottage Cheese in Maharashtrian Gravy with Kolhapuri Masala)
Paneer Kolhapuri is a flavorful and spicy dish from the vibrant state of Maharashtra, India. It features soft cubes of homemade paneer (cottage cheese) simmered in a rich, aromatic gravy made with a blend of Kolhapuri masala, tomatoes, cashews, and traditional spices. This dish, with its bold flavors, makes a perfect side dish to accompany flatbreads like naan or rice.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) – cubed | 200 grams |
| Ginger Garlic Paste | 1 tablespoon |
| Onion (finely chopped) | 1 medium |
| Tomatoes (finely chopped) | 3 medium |
| Cashew Nuts | 12 pieces |
| Red Chilli Powder | 1/2 tablespoon (adjust to taste) |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Coriander Leaves (Dhania) | A few sprigs |
| Kolhapuri Masala | 1 tablespoon |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Cuisine: Maharashtrian
Course: Side Dish
Diet: High Protein Vegetarian
Instructions:
-
Prepare the Ingredients
Start by gathering all the ingredients. Keep the Kolhapuri masala ready for easy access. -
-
Make the Gravy
In a blender, combine the chopped tomatoes and cashew nuts. Grind them into a smooth puree. No water is needed as the tomatoes release enough moisture. Set the puree aside. -
Saute the Aromatics
Heat oil in a kadai (wok) over medium heat. Once hot, add the ginger garlic paste and sauté for a few seconds until fragrant. -
Cook the Onions
Add the finely chopped onions to the kadai and cook them until golden brown. Stir occasionally to prevent burning. -
Add Spices
To the onions, add turmeric powder, red chilli powder, and salt. Stir well to combine and cook for another minute until the spices are well roasted. -
Add the Tomato-Cashew Puree
Pour in the tomato-cashew puree and the Kolhapuri masala. Stir to mix and cook on medium heat. Let the mixture cook until it thickens and begins to leave the sides of the pan. -
Adjust Seasoning
Taste the gravy and adjust salt and spices as needed. If you prefer more heat, feel free to add extra red chilli powder or Kolhapuri masala. -
Add Paneer
Gently add the cubed paneer into the gravy, stirring carefully so that the paneer cubes don’t break. Allow the dish to simmer for a couple of minutes so that the paneer absorbs the flavors of the gravy. -
Finish and Garnish
Once the gravy has reached the desired consistency and the paneer is well coated, remove from heat. Garnish with fresh coriander leaves.
Serving Suggestions:
Serve your Paneer Kolhapuri hot with a side of Garlic Naan Without Yeast and a creamy Dal Makhani for a complete and satisfying meal. The rich, spicy gravy pairs wonderfully with soft naan or steamed rice.
Tips for Perfect Paneer Kolhapuri:
- Homemade Paneer: For the best texture, make your own paneer at home. Fresh, soft paneer absorbs the gravy better.
- Adjust the Spice: Kolhapuri masala can be quite fiery, so feel free to adjust the level of red chilli powder to suit your spice tolerance.
- Gravy Thickness: If you prefer a thicker gravy, cook it a little longer until it reaches the desired consistency.
- Soaking Cashews: Soak the cashews in warm water for 10-15 minutes before grinding to make them softer and blend more easily.
Enjoy this delightful Paneer Kolhapuri, a perfect balance of rich, spicy, and savory flavors that captures the essence of Maharashtrian cuisine!
