Authentic Dhaba-Style Paneer KolhapuriVeg
Experience the bold and fiery flavors of Authentic Dhaba-Style Paneer Kolhapuri. This classic North Indian dish features succulent paneer cubes simmered in a robust, aromatic gravy made from a unique blend of toasted whole spices, coconut, and cashews. Perfectly spicy and incredibly satisfying, this restaurant-quality dish is easy to prepare at home. Serve it hot with buttery naan or parathas for a complete and delicious meal that will leave everyone craving more.
Ingredients
For the Kolhapuri Masala:
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds
Black pepper: 8 whole
1 tsp Fenugreek Leaves (Methi)
1 inch All-Purpose Flour (Maida)
1 Black Cardamom
1 Green Cardamoms
Cloves:4
Cinnamon stick: 1 inch
Sesame seeds: 1 tsp
Poppy seeds (khus khus): 1 tsp.
Dry red chilli: 4
Bay leaf: 1
Cashews: 10
Coconut: 2 tbsp
For the Curry:
200 g Paneer
1 cup Onion
3 cup Tomato
1 tsp Ginger-Garlic Paste
1 tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
to taste Salt
6 tbsp Oil
Dry fenugreek leaves (kasuri methi): 1 tbsp
1 tbsp Clarified Butter (Ghee)
Instructions
1
In a pan, dry roast cumin seeds, coriander seeds, black pepper, methi seeds, mace, black cardamom, green cardamom, cloves, cinnamon stick, sesame seeds, poppy seeds, dry red chillies, bay leaf, and cashews over low heat for about a minute until fragrant. Do not over-brown the spices.
2
Roast the coconut in the same pan.
3
Allow the mixture to cool, then grind into a smooth paste by adding a small amount of water as needed.
4
Heat a teaspoon of oil or butter in a pan.
5
Add the paneer cubes and sprinkle with a little salt and Kashmiri red chilli powder.
6
Lightly fry the paneer on medium heat until golden. Alternatively, you can soak the fried paneer in warm salted water if you prefer a softer texture.
7
In the same pan, heat four tablespoons of oil. Add the onions and sauté until they turn golden brown.
8
Stir in the ginger-garlic paste and cook until the raw smell dissipates.
9
Add the tomatoes and cook on low heat, covered, until they become soft and pulpy.
10
Add a little extra oil to the center of the pan, then stir in the turmeric and Kashmiri red chilli powder to intensify the color.
11
Mix in the prepared masala paste. Cover and cook for 10-12 minutes, stirring occasionally.
12
Add a splash of water (use the leftover paste from the blender) and continue cooking until the oil begins to separate from the sides of the masala.
13
Pour in one and a half cups of warm water and season with salt. Bring the gravy to a boil.
14
Gently add the fried paneer cubes to the gravy.
15
Cover and simmer on low heat for 3-4 minutes.
16
Finish by crushing dry fenugreek leaves (kasuri methi) between your palms and sprinkling them over the curry, along with a spoonful of ghee or butter.
17
Optional: To achieve a restaurant-style smoky flavor, place a small bowl containing a piece of glowing charcoal in the center of the pan, pour a few drops of ghee over it, and cover the lid immediately for 1 minute.
Nutrition Facts
4 servings per recipe
