Presenting Paneer Kolhapuri with lots of veggis, paneer and Kolhapuri spice bland. It is an aromatic and spicy vegetable can go with roti, naan, kulch, paratha or rice.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Onion – 2
Garlic – 4 cloves
Asparagus – 7 to 8 sticks
Red and Green pepper – 1 each
Tomato puree – 1 cup
Paneer – 200 gm
Coconut milk – 1 cup
Green chili – 2 to 3
Garam masala – 1 tsp
Salt to taste
Kolhapuri Masala – 2 tbsp
Dried Coconut – 2 tbsp
Coriander Seeds (dhania) – 1 tbsp
Sesame Seeds (til) – 1 tbsp
Cumin Seeds (jeera) – 1/2 tsp
Black Pepper corns (kalimirch) – 1/2 tbsp
Cinnamon (dalchini) – 2 inch
Mace (javitri) – 2 to 3 pieces
Fenugreek seeds (methi dana) – 1 tsp
Mustard Seeds (rai) – 1 tsp
Bay Leaves (tejpata) – 3
Asafoetida (hing) – 1/4 tsp
Red Chilli powder – 2 tbs
Turmeric poweder (haldi) – 1 tsp
Cardamom pods (elaichi) – 5 to 6 pods
To make Kolhapuri masala, In a dry pan roast all the ingredients except asafoetida, red chili powder, turmeric powder and cardamom pods. Let the roasted spices cool down at room temperature and the grind all the spices in grinder. You can make extra spice blend and store it for future use, it will save time when you make this curry second time.
4. While veggies are cooking, add kolhapuri masala, salt, turmeric powder, green chopped chilies and garam masala.
5. Add coconut milk at the end and then paneer cubes. You can soak paneer cubes in warm water to make it chewy and then add to curry. If you still find the sauce too thick add little water.
6. The end result is heavenly!! Enjoy this spicy dish with roti or rice and raita on side.
Try cooking this dish and let me know your comments 🙂
Also let me know if you have any questions regarding the dish.
Thank you for visiting my blog. Until next time!