Paneer Kolhapuri masala is a delicious gravy from Maharashtrian cuisine. It uses freshly ground kolhapuri masala.
Kolhapuri cuisine is famous for its mutton dishes .The name of this cuisine comes from the name of a place called Kolhapuri from Maharashtra. Kolhapuri food is world famous for its taste &Traditional Delicacies.
As it's Lent season, I couldn’t try any Non – Veg delicacies. So I tried this Paneer Kolhapuri Masala to pair with my Coconut Milk Pulao. I would say it tasted equally good. The best thing I did is I used my homemade Panner to prepare Paneer Kolhapuri Masala. The freshness of the Paneer took this recipe to a different level.
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What is Kolhapuri Masala
Kolhapur is a small town in the Maharastra state in India. The masala has an earthy flavor and a spicy touch. It is an authentic Maharashtrian recipe that is very traditional and age old.
Homemade Kolhapuri Masala
You can also make a big batch of Kolhapuri Masala and store. In the ingredients I have mentioned below you can dry roast all the ingredients except coconut and grind into a dry powder. It stays good for up to 6 months. If you are adding coconut make sure you use it within 1 month and keep it refrigerated.
However, the taste of freshly made powder is always the best. You may use Kolhapuri masala is any curry or dry roast.
Ingredients for Kolhapuri Masala
Tomato Puree - We cook Paneer Kolhapuri masala in a tomato based gravy. We usually grind the tomato, ginger, cashew nuts, and green chili together to a fine puree and this is the base for the gravy.
Kolhapuri Masala - You may use the store bought kolhapuri masala or we can prepare the same freshly in the home. It has Sesame seeds, cumin seeds, Coriander seeds, Cloves, Cinnamon sticks along with grated coconut. We usually dry roast all the ingredients and grind them to a fine paste with little water.
Make sure you add all the ingredients correctly skipping any may change the taste of the dish.
Cottage Cheese or Paneer - Use fresh homemade paneer or Store-bought. If using store-bought paneer, make sure you slice the paneer and soak in water for 30 mins and then use. This will make the paneer really soft. Homemade paneer will be soft and hence no need for soaking. But if you feel it's hard you can definitely soak and use it.
Spices - We are using just the basic spices Red Chilli powder, Turmeric powder, and Garam Masala.
Fennel seeds & Bay leaf - Fennel seeds and Cinnamon sticks are whole spices we use for the garnish.
Prep Work for the Dish
- Grate the coconut and keep ready
- Prepare the Tomato puree
- Prepare the Kolhapuri Masala
- Soak the paneer in water for 30 mins.
If all the above prep work is taken care, Preparing paneer Kolhapuri Masala is a breeze in a matter of 15 mins.
How to prepare Paneer Kolhapuri Masala, Pictorial
1) Take tomatoes, Cashew nuts, Ginger, and Green chilies in a blender and puree them to form a fine paste. No need to add water as the water in the tomatoes is sufficient to grind it. Chop the tomatoes into medium pieces, so that the blender can grind easily.
2) For the Kolhapuri masala. Dry roast the ingredients under the Kolhapuri masala table. First roast the spices for a min in medium flame
3) Next add in the coconut and roast until it turns slightly golden and aromatic. Let cool it down and then take it in a blender and grind to form a fine paste. You can add little water if required for grinding. Set it aside
4) Now take a pan add in oil and wait till it becomes hot. Once it’s hot add in the Fennel seeds and Bay leaves. Let them splutter.
5) Next add the ground tomato puree, Cook in a medium flame until the raw smell leaves.
6) Then add turmeric powder and Garam masala powder, Chilli powder, Salt.
7) Combine everything and cook until the oil separates. Add little water if needed.
8) Now add in the ground Kohlapuri masala and Water. Let it cook for some time on a medium flame for 2 mins.
9) Now add in the Cubed Paneer pieces and then simmer for 3 mins.
10) Add in the sugar and adjust the spices and salt if needed.
11) Finally add in finely chopped coriander leaves and switch off the flame.
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📖 Recipe
Paneer kolhapuri Masala
Standard 1 cup measures 240 ml
Ingredients
- 250 gm Paneer
- 2 Dried red chilly
- 1 tsp Salt as per taste
- ½ tsp Red chilly powder
- ¼ tsp Turmeric powder
- Asafoetida a pinch
- 1 tsp Coriander powder
To Grind :
- 4 Tomatoes Medium sized
- 2 Green chilly
- 1 inch piece Ginger
- ¼ cup Cashew
For Kolhapuri Masala:
- ½ cup Dry coconut grated
- 2 tbsp Oil
- 2 tbsp Coriander seeds
- 2 tsp Sesame seeds
- 1½ tsp Cumin seeds
- 1 tsp Fennel
- 1 inch piece Cinnamon stick
- 3 Green cardamom
- 4 Clove
- 8 Pepper Corns
Instructions
- Take tomatoes, Cashew nuts, Ginger, and Green chilies in a blender and puree them to form a fine paste. No need to add water as the water in the tomatoes is sufficient to grind it. Chop the tomatoes into medium pieces, so that the blender can grind easily.
- For the Kolhapuri masala. Dry roast the ingredients under the Kolhapuri masala table. First roast the spices for a min in medium flame
- Next add in the coconut and roast until it turns slightly golden and aromatic. Let cool it down and then take it in a blender and grind to form a fine paste. You can add little water if required for grinding. Set it aside
- Now take a pan add in oil and wait till it becomes hot. Once it’s hot add in the Fennel seeds and Bay leaves. Let them splutter.
- Next add the ground tomato puree, Cook in a medium flame until the raw smell leaves.
- Then add turmeric powder and Garam masala powder, Chilli powder, Salt.
- Combine everything and cook until the oil separates. Add little water if needed.
- Now add in the ground Kohlapuri masala and Water. Let it cook for some time on a medium flame for 2 mins.
- Now add in the Cubed Paneer pieces and then simmer for 3 mins,
- Add in the sugar and adjust the spices if needed.
- Finally add in finely chopped coriander leaves and switch off the flame.
Notes
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2016. Its now updated with new Recipe card, Pictures.
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