Paneer Kolhapuri, a delicious Paneer recipe served as an accompaniment. Cottage cheese (Paneer) cooked in homemade fresh masala spices along with coconut making this gravy unique and tasty. Not only paneer is rich in protein but also favorite for everyone especially kids. This Paneer Kolhapuri is a real treat to our taste buds. Paneer Butter Masala, Kadai Paneer are some of the most common and popular Paneer varieties in any restaurants. But once we taste this Paneer Kolhapuri, this paneer recipe will become top in our favorite paneer recipes! This is a no onion no garlic version. We can make the same recipe with onions too.
Tips for making Paneer Kolhapuri:
- We can add red chili as part of the Kolhapuri masala instead of adding red chili powder in the gravy
- Along with paneer, we can add mixed vegetables to make this gravy much richer
- We can make large quantity of Kolhapuri masala and store in air-tight container and use that instead of making it every time
- Relish Paneer Kolhapuri with Roti or rice
You may also try:
- Malai Kofta
- Dum Aloo
- No onion No Garlic Sabut Moong Dal
- Sarson ka Saag
- Restaurant style Kadai Paneer
Recipe Card Paneer Kolhapuri | No Onion No Garlic Paneer Kolhapuri:
Paneer Kolhapuri | No Onion No Garlic Paneer Kolhapuri
Paneer Kolhapuri is a very popular Kolhapuri dish which is rich in Paneer and spices. Usually served with Chapati, poori or any Indian Breads. A freshly ground Kholapuri masala is first made which is then cooked with tomato-cashew gravy along with soft paneer chunks. This No Onion No Garlic Paneer Kolhapuri subzi is good with fried rice or pulao also.
Servings 4 people
Calories 224kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
For Kolhapuri Masala
- 1 tbsp Sesame Seeds
- 1 inch Cinnamon Stick
- ½ tsp Peppercorns
- 2 tbsp Grated Coconut
- 3 Cloves
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
For Gravy
- 200 gms Paneer Cubed
- 3 Tomato
- 1 tbsp Cashews
- 1 tsp Red Chili Powder
- ½ tsp Coriander Powder
- ¼ tsp Turmeric Powder
- 1 inch Ginger
- 2 nos Green Chili
- 1 tbsp Coriander Leaves For Garnishing
- 1 tsp Salt adjust as needed
For Tempering
- 1 tbsp Oil
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
Instructions
- Soak the cashews in warm water for 5 minutes
Preparing Kolhapuri Masala
- Dry roast the Kolhapuri masala ingredients except coconut till we get nice aroma. Then add coconut and fry till coconut turns light brown
- Grind everything to a coarse powder. Kolhapuri Masala is now ready.
- In a mixer jar add tomatoes, ginger, green chili and soaked cashews and grind it to a smooth paste
Preparing Gravy
- Heat oil / butter in a pan. Add cumin seeds and allow it to sputter. Add ground tomato+spice+cashew paste and stir well
- Then, add red chili powder, coriander powder, turmeric powder and salt and allow the tomato masala to cook in low flame till the oil oozes out and the masala becomes thick
- Then, add the kolhapuri masala which we ground in step 2. After adding the masala, the mixture becomes very thickAdd water to adjust the consistency. Allow the masala to cook for couple of minutes.
- Then add the paneer cubes and allow the paneer to cook with the masala for couple of minutes Finally garnish with coriander leaves and switch off the flame
- The delicious Paneer Kolhapuri Ready to serve!
Video
Nutrition
Serving: 0.5Cup | Calories: 224kcal | Carbohydrates: 11g | Protein: 6g | Fat: 17g
Instructions with Step by Step Pictures:
- Soak the cashews in warm water for 5 minutes
PREPARING KOLHAPURI MASALA
- Dry roast the Kolhapuri masala ingredients except coconut till we get nice aroma. Then add coconut and fry till coconut turns light brown
- Grind everything to a coarse powder. Kolhapuri Masala is now ready.
- In a mixer jar add tomatoes, ginger, green chili and soaked cashews
- Grind everything to a smooth paste
PREPARING GRAVY
- Heat oil / butter in a pan. Add cumin seeds and allow it to sputter. Add ground tomato+spice+cashew paste and stir well. Then, add red chili powder, coriander powder, turmeric powder and salt and allow the tomato masala to cook in low flame till the oil oozes out and the masala becomes thick
- Then, add the kolhapuri masala which we ground in step 2. After adding the masala, the mixture becomes very thickAdd water to adjust the consistency. Allow the masala to cook for couple of minutes.
- Then add the paneer cubes and allow the paneer to cook with the masala for couple of minutes
- Finally garnish with coriander leaves and switch off the flame
- The delicious Paneer Kolhapuri Ready to serve!
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