Paneer Kolhapuri

Dear Friends,

This curry comes from Kolhapur district in Maharashtra, India. It is very aromatic spicy curry. It has blend of so many spices and coconut. I am adding lots of veggies but it can be prepared non vegetarian too.

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Ingredients:

1 each red, yellow and green pepper cut in cubes
1 cup cauliflower florets
200 gm – paneer
Oil for cooking
Salt to taste
1 tbps  Kolhapuri masala
1 tbsp red chilli powder
1/2 tsp turmeric powder (haldi)

Paste:
2-3 pods of cardamom
2 small sticks of cinnamon
1 bay leaf
3-4 cloves
1 tbsp coriander seeds
1 tsp cumin seeds
5-7 whole black pepper
5-6 cashew
2 tbsp dry or fresh grated coconut
2 onion roughly chopped
2 cloves of garlic
1 cup tomato puree

Procedure

1. To make the paste, in a pan, add 1 tbsp oil. Turn on the heat to medium. Then add whole spices like cardamom, cinnamon stick, bay leaf, cloves, coriander seeds and cumin seeds. Let it sauté for a minute or less until they change the colour slightly. Then add cashew and sauté for 30 seconds. Add grated coconut and continue cooking for 30 seconds. Add chopped onion and sauté until translucent (1-2 minute). Then add garlic and cook for 1 minute, stirring everything frequently. Then add tomato puree and cook everything properly until tomatoes are cooked and you see slight oil coming out of it. Turn of the heat. Let it cool slightly and then grind it to paste.

2. Chop all the remaining vegetables. You can add vegetables of your choice like pepper, carrot, cauliflower, French beans, broccoli, etc. Cut the paneer in cubes (desired size).

3. In a wide bottom pan heat 2 tbsp oil. When oil is hot add cauliflower. Cook it on medium heat for 3-4 minutes. Then add pepper. Cook it until peppers are slightly cooked. Now add paste, salt, Kolhapuri masala, red chili powder and turmeric powder. Saute for 2 minutes and add 1/2 cup water so all spices, paste everything blends with veggies. Cook on low hit for 4-5 minutes covering the lid. At the end, add paneer cubes, mix well. Turn off the heat. Let it sit for few minutes, paneer will blend with masala. Remember that veggies need to hold the shape once cooked, it won’t taste good if they are mushy.

4. This luscious, creamy vegetable curry is ready to eat. Serve it hot with roti/paratha, rice and raita to cool down some heat.  This veg curry is spicy, busting with flavours and creamy because of cashew.

Hope you will try this recipe.

Also let me know if you have any questions regarding this curry.

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