Paneer Kolhapuri Chef Harpal Singh

Paneer Kolhapuri is a popular vegetarian dish from the Indian state of Maharashtra, specifically from the city of Kolhapur. It is known for its rich and spicy flavor profile. The dish typically features paneer (Indian cottage cheese) cooked in a thick and flavorful Kolhapuri masala.
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Ingredients Quantity
For kolhapuri masala
Byadgi Chilli 3 no
Kashmiri Chilli 5-6 no
Whole Black cardamom 2 no
Clove 4-5 no
Cinnamon stick 1 inch
Whole Black pepper 1 tsp
Green cardamom 4 no
Whole coriander seeds 1 tbsp
Cumin seed 1 tsp
Sesame seed 1 tsp
Poppy seed 1 tsp
Dry Coconut grated cup
Water as required
Oil 3 tbsp
Bay leaf 2 no
Dry red Chilli 1 no
Cumin seed 1 tsp
Onion chopped 2 no
Ginger garlic paste 1 tbsp
Tomato chopped 2 no
Salt to taste
Coriander powder 1 tsp
Turmeric powder tsp
Garam masala tsp
Paneer 250 gm
Fresh coriander (chopped) 1 tbsp

Method
1. Take a pan on medium flame. Add baydgi Chilli, Kashmiri Chilli, whole black cardamom, clove, cinnamon stick, whole black pepper, green cardamom, whole coriander seed, cumin seed, sesame seed, poppy seed and dry coconut roast for a minute.
2. Transfer roasted spice into a mixer jar and add water.
3. During grinding add little-little water and grind into fine paste.
4. Take a kadai on medium flame then add oil, bay leaves, dry red chilli, cumin seed, chopped onion and Saut until golden brown.
5. Add ginger & garlic paste and saut it. Then add tomato, salt and saut until tomato melts.
6. Add Kolhapuri paste and mix well.
7. Add coriander powder, turmeric powder, garam masala and mix well.
8. Take a paneer and cut the paneer into squares.
9. Add fresh coriander and closed lid on top.
10. Add paneer and cooked for little more.
11. Paneer Kolhapur is ready. Side out in a bowl and garnish with fresh coriander and dry coconut.

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