paneer kolhapuri recipe | how to make spicy paneer kolhapuri gravy

Ingredients

for kolhapuri masala:

• 1 tsp sesame seeds / til
• 1 tsp poppy seeds / khus khus
• ½ tsp cumin / jeera
• 1 tsp coriander seeds
• 3 cloves / lavang
• 1 inch cinnamon / dalchini
• 2 cardamom / elachi
• ¼ tsp balck pepper / kali mirch
• 1 star anise / chakr phool
• 3 dried kashmiri red chilli
• 2 tbsp coconut, dry / desiccated

other ingredients:

• 3 tbsp oil
• 9 cubes paneer / cottage cheese
• 1 bay leaf / tej patta
• 1 onion, finely chopped
• 3 to mato, finely chopped
• 1 tsp ginger garlic paste
• 1 tsp salt
• ¼ tsp turmeric / haldi
• 1 cup water
• 1 tsp kasuri methi / dry fenugreek leaves, crushed

Steps

1. Use a pan to dry-roast all the listed masala spices over a low flame for 2 minutes.
2. Make a fine powder by blending, then set the finished kolhapuri masala aside.
3. Once 3 tbsp oil is heated, fry 9 cubes paneer and set them aside.
4. Use the same oil for the 1 bay leaf, onion and ginger-garlic paste, adding them and sautéing well.
5. Cook well after adding 3 tomato.
6. Mash the tomatoes thoroughly with a potato masher.
7. The prepared kolhapuri masala goes in next, along with ¼ tsp turmeric and 1 tsp salt.
8. Continue sautéing over a low flame until the oil separates from the masala.
9. Mix in 1 cup water thoroughly, adjusting the consistency.
10. Return the fried paneer to the gravy.
11. Cover and give the mixture 5 minutes at a simmer.
12. Add 1 tsp crushed kasuri methi, combining thoroughly.
13. Pair the paneer kolhapuri masala with tandoori roti or garlic naan when serving.