Whenever something special has to be made in the food of the guest who comes home, paneer is included. If you want to give a tangy and spicy taste to paneer, then today we have brought you the recipe for making Paneer Kolhapuri. The gravy of this vegetable is pungent and spicy, which is its speciality, away from sweetness. It takes time to make, but the taste is equally good. Its scrumptious taste will make you lick your fingers. Paneer Kolhapuri will prove to be the best option for the dinner of the guests. Know its recipe.
Necessary ingredients
Fresh Paneer - 200 grams
Tomato - 4
Grated dry coconut - 1/3 cup
Sesame - 2 tsp
Cumin - 2 tsp
Saunf - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
Asafoetida - 1 pinch
Cashew - 1/4 cup
Ginger grated - 1 tsp
Green chilli chopped - 2
Red Chilli Powder - 2
Big cardamom - 1
Cloves - 4
Black pepper - 8-10 grains
Cinnamon - 1-inch piece
Bay leaves - 1
Oil - 3 tbsp
salt - as per taste
Recipe
To make Paneer Kolhapuri, first, take paneer and cut it into cubes. After this, cut the tomatoes into pieces and put them in the grinder and prepare a paste by adding ginger, cashews, and green chillies to it. After this, put oil in a pan and keep it on medium flame to heat. When the oil becomes hot, add cumin, fennel and sesame seeds and let them crackle. After a few seconds, add cloves, black pepper, cinnamon, bay leaf and big cardamom to the pan and fry.
After this, add grated dry coconut to the spices and mix with the help of a ladle and fry the spices for about a minute. After this, turn off the gas and take out the spices on a plate and keep it cool down. After the masala cools down, grind it coarsely in a mixie. After that take it out in a vessel and keep it aside.
Now again put oil in the pan and heat it on medium flame. After the oil is hot, add cumin, asafoetida, coriander powder, and turmeric and fry it. Add red chillies to it and fry for a few seconds, then add the tomato-cashew paste and let it cook. Meanwhile, keep cooking the spices while stirring them with a ladle. When the masala leaves the oil, add red chilli powder to it, mix and fry. Add half a cup of water to the gravy for some time and cover the pan and cook.
When the gravy starts boiling, add salt and coriander leaves as per taste. After mixing it, put paneer cubes in the gravy and let it cook for 4-5 minutes. During this, keep the gas flame low. Switch off the gas after the fixed time. Your flavourful Spicy and Spicy Paneer Kolhapuri curry is ready. Serve it with naan, paratha or roti.
