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Paneer Masala Kolhapuri Style मसाला पनीर कोल्हापुरी spicy Paneer curry

Paneer Masala Kolhapuri Style मसाला पनीर कोल्हापुरी spicy Paneer curry

On super public demand, here's a spicy, jhanjhanit Paneer Kolhapuri recipe for you :) Spices play a big role in this recipe, Kolhapuri spice mix is a unique blend of select masalas that give this कोल्हापुरी पनीर that heavenly flavour profile.

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: Indian

Paneer Masala Kolhapuri Style मसाला पनीर कोल्हापुरी spicy Paneer curry Recipe - Ranveer Brar

Ingredients

For Roasting Onions

2 large Onions, प्याज

For Vatan

½ tbsp Cumin seeds, जीरा

1 heaped tbsp Coriander seeds, धनिये के बीज

4 no. Black cardamom, बड़ी इलायची

6 no. Green cardamom, हरी इलायची

1 no. Cloves, लौंग

¼ no. Star anise, चक्रीफ़ूल

1 tbsp Poppy seeds (optional) खसखस

¼ no. dry Coconut, sliced, सूखा नारियल

7-8 no. Cashew nuts, काजू

Salt to taste, नमक स्वादअनुसार

10-12 no. dry Bedgi red chillies, सूखी बेडगी लाल मिर्च

3 no. Garlic cloves, लहसुन

Roasted onions (peeled & cut into quarters) भुने हुए प्याज़

For Tomato Puree

3 medium Tomatoes, cut into quarters, टमाटर

For Frying Paneer

Oil for shallow frying, तलने के लिए तेल

1 kg Paneer, cut into diced, पनीर

For Kolhapuri Paneer

2-3 tbsp Oil, तेल

1 no. Bay leaf, तेजपत्ता

1 large Onion, chopped, प्याज

Prepared paste, तैयार की हुई पेस्ट

Prepared tomato puree, तैयार की हुई टमाटर प्यूरी

1 tbsp Tender coriander stems, finely chopped, धनिये के डंठल

1 cup Water, पानी

1 tbsp Jaggery, गुड़

½ cup Water, पानी

Fried paneer, तला हुआ पनीर

1 medium Onion, cut into diced, प्याज

2 tbsp fresh Coriander leaves, chopped, धनिया पत्ता

1 medium Capsicum, cut into diced, शिमला मिर्च

Salt to taste, नमक स्वादअनुसार

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Roasting Onions

Place the cooking rack on the gas range, add onions and roast it on medium flame for 2-3 minutes until roasted.
Transfer it to a chopping board, trim the edges and the skin of onions.
Scrape out the burnt part of the onions.
Transfer it to the vatan bowl and keep it aside for further use.

For Vatan

In a pan, add cumin seeds, coriander seeds, black cardamom, green cardamom, star anise, poppy seeds and dry roast them for a minute.
Add dry coconut, cashew nuts, salt to taste, dry bedgi red chillies, garlic cloves and roast all spices for a while until its aromatic.
Transfer it to a bowl and add roasted onions.
Transfer it to a mixer grinder jar and grind it into smooth paste.
Keep it aside for further use.

For Tomato Puree

In a mixer grinder jar, add tomatoes and grind it into smooth puree.
Keep it aside for further use.

For Frying Paneer

In a pan, add oil, once it’s hot, place paneer pieces and fry them until golden in colour.
Transfer it to an absorbent sheet and keep it aside for further use.

For Kolhapuri Paneer

In a handi, add oil, once it’s hot, add bay leaf, onion and saute it until translucent.
Add prepared paste and saute it for a while until oil separates from the masala.
Add prepared tomato puree, tender coriander stems and cook it for 7-8 minutes.
Add water, jaggery and give it a quick boil.
Add water to adjust the consistency, fried paneer, onion and let it simmer for 5-6 minutes on medium flames.
Finish it with fresh coriander leaves, capsicum, salt to taste and give it a good mix.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti or bhakri.