Warm, richly spiced, and built for a satisfying meal, paneer kolhapuri recipe | how to make spicy paneer kolhapuri gravy is a vegetarian north india curry made with sesame seeds / til, poppy seeds / khus khus, and cumin / jeera in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north india

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)

Method

  1. firstly, in a pan dry roast all the spices listed for masala on low flame for 2 minutes.
  2. blend to fine powder and kolhapuri masala is ready. keep aside.
  3. heat 3 tbsp oil and fry 9 cubes paneer. keep aside.
  4. in the same oil add in 1 bay leaf, onion, ginger garlic paste and saute well.
  5. furthermore add 3 tomato and cook well.
  6. mash the tomatoes well with the help of potato masher.
  7. add in prepared kolhapuri masala, ¼ tsp turmeric and 1 tsp salt.
  8. saute on low flame till oil separates from masala.
  9. now add 1 cup water and mix well adjusting consistency.
  10. add in fried paneer.
  11. cover and simmer for 5 minutes.
  12. now add 1 tsp crushed kasuri methi and mix well.
  13. finally serve paneer kolhapuri masala with tandoori roti or garlic naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.