Paneer Masala Kolhapuri Style Masala Paneer Kolhapuri spicy Paneer curry

Ingredients

• 2 large Onions
• ½ tbsp Cumin seeds
• 1 heaped tbsp Coriander seeds
• 4 no. Black cardamom, Badi Elaichi
• 6 no. Green cardamom
• 1 no. Cloves
• ¼ no. Star anise
• 1 tbsp Poppy seeds (optional)
• ¼ no. dry Coconut, sliced
• 7-8 no. Cashew nuts
• Salt to taste
• 10-12 no. dry Bedgi red chillies
• 3 no. Garlic cloves
• Roasted onions (peeled & cut into quarters)
• 3 medium Tomatoes, cut into quarters
• Oil for shallow frying
• 1 kg Paneer, cut into diced, Paneer
• 2-3 tbsp Oil
• 1 no. Bay leaf
• 1 large Onion, chopped
• Prepared paste
• Prepared tomato puree
• 1 tbsp Tender coriander stems, finely chopped
• 1 cup Water
• 1 tbsp Jaggery
• ½ cup Water
• Fried paneer
• 1 medium Onion, cut into diced
• 2 tbsp fresh Coriander leaves, chopped
• 1 medium Capsicum, cut into diced, Shimla Mirch
• Salt to taste
• Coriander sprig, coriander leaves

Steps

1. Place the cooking rack on the gas range, add onions and roast it on medium flame for 2-3 minutes until roasted.
2. Transfer it to a chopping board, trim the edges and the skin of onions.
3. Scrape out the burnt part of the onions.
4. Transfer it to the vatan bowl and keep it aside for further use.
5. In a pan, add cumin seeds, coriander seeds, black cardamom, green cardamom, star anise, poppy seeds and dry roast them for a minute.
6. Add dry coconut, cashew nuts, salt to taste, dry bedgi red chillies, garlic cloves and roast all spices for a while until its aromatic.
7. Transfer it to a bowl and add roasted onions.
8. Transfer it to a mixer grinder jar and grind it into smooth paste.
9. Keep it aside for further use.
10. In a mixer grinder jar, add tomatoes and grind it into smooth puree.
11. Keep it aside for further use.
12. In a pan, add oil, once it’s hot, place paneer pieces and fry them until golden in colour.
13. Transfer it to an absorbent sheet and keep it aside for further use.
14. In a handi, add oil, once it’s hot, add bay leaf, onion and saute it until translucent.
15. Add prepared paste and saute it for a while until oil separates from the masala.
16. Add prepared tomato puree, tender coriander stems and cook it for 7-8 minutes.
17. Add water, jaggery and give it a quick boil.
18. Add water to adjust the consistency, fried paneer, onion and let it simmer for 5-6 minutes on medium flames.
19. Finish it with fresh coriander leaves, capsicum, salt to taste and give it a good mix.
20. Transfer it to a serving dish and garnish it with coriander sprig.
21. Serve hot with roti or bhakri.