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.βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business -
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 sautΓ© 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 donβt 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!