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Paneer Masala Kolhapur Style

Spice up your meals with Paneer Masala Kolhapur Style-a fiery, flavorful Maharashtrian curry! Made with bold Kolhapuri masala, creamy and rich paneer.
Pratima Singh
Paneer Kolhapuri

The bold taste and craving for the real Maharashtrian cuisine, this paneer masala Kolhapur style  Recipe is the dish. Inspired by a mixture of kolhapuri spices - a mixture known for its aromatic intensity and vibrant warmth - this dish brings a vague turn to a traditional Indian cheese dish that maintains the unparalleled depth of taste.

In Maharashtra, from the cultural rich place of Kolhapur, Kolhapuri recipes are celebrated for the spiciness and tough taste of its work. This style of cooking infuses cheese, a favorite Indian cottage cheese mentioned for its medium and creamy texture, which stimulates the palate is a flammable spice. Whether you are cooking for a festive procedure or relatives provide a cozy circle of dinner, cheese spice Kolhapur style heat, chic mixture of heat, tanginess and creaminess that is difficult to cope with.

 Ingredients

Paneer: 

  250–300 grams paneer (preferably homemade)

For Kolhapuri Masala Paste:

  • 5 dried red chilies
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2teaspoon black peppercorns
  • 2 cloves
  • 1-inch cinnamon stick
  • 1/2teaspoon fenugreek seeds
  • 1/2teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 1 small stone flower (dagad phool) 
  • 1/2cup dry coconut, grated
  • 1 small onion, sliced
  • 4 garlic cloves
  • 1/4 cup fresh coriander leaves
  • 1 tablespoon oil

For the Masala Gravy:  

  • 2 big onions, finely sliced  
  • 3 medium tomatoes, mixed into a puree  
  • 1 tablespoon ginger garlic paste  
  • 2 green chilies, slit 
  • 1/2 teaspoon turmeric powder  
  • 1 teaspoon red chili powder  
  • 1 teaspoon garam masala  
  • Salt to flavor

 For Tempering:  

  •   2 tablespoons oil or ghee  
  •   1 bay leaf  
  •   A few curry leaves 
  • 2 Whole dry red chillies

 Garnish:  

  •   Fresh coriander leaves, chopped  
  •   A squeeze of lemon for an extra zing

Instructions:

  1. Prepare the Kolhapuri masala:  
    • Take  a pan and heat it  on low flame . Now  take all of the whole spices just like the red chilies, coriander seeds, cumin seeds, fennel seeds, black pepper, cloves, cinnamon, fenugreek seeds, poppy seeds, sesame seeds, dagad phool and dry roast them .Stir continuously till aromatic. Set apart.
    • In the other pan, add oil and sauté the sliced onion and garlic until golden brown.
    • Add grated dry coconut and clean coriander leaves to the pan. Stir until the coconut turns golden brown.
    • Allow the combination to chill barely, then switch everything to a blender. Grind right into a smooth paste. If wished, add a touch water or oil to alter consistency.
  2. Prepare the base: 
    • Take a big bottomed pan, warm oil over medium warmth. Now, add a bay leaf and some curry leaves, letting their aroma infuse the oil
    • . Toss in the sliced onions and sauté till they flip golden brown. This step builds the foundational sweetness and depth in your gravy.
  3. Develop the Masala:  
    •  Stir in the ginger garlic paste and green chilies. Cook for about a minute till the uncooked aroma dissipates.
    •  Next, add the tomato puree and allow it simmer. Allow the aggregate to lessen slightly, which intensifies both its taste and coloration.
  4. Spice It Up:  
    • Sprinkle in turmeric, red chili powder, and a generous dollop of Kolhapuri masala paste. Mix properly so that the spices mix with the tomato onion base.
    •  Cook until the oil starts  to separate from the masala, which shows that the spices are perfectly roasted.
  5. Add the Paneer:   
    • Gently fold the paneer , ensuring they are well coated with the spicy gravy. 
    • Lower the heat and allow the curry simmer for 5–7 mins. This lets in the paneer to soak up the sturdy flavors with out losing its gentle texture.
  6.  Final Touches:  
    • Season with salt, stir in garam masala, and if preferred, add a dash of lemon juice to stability the warmth with a hint of freshness.
    •  Garnish with chopped clean coriander leaves earlier than serving.

Serving Suggestions & Tips

  •  Accompaniments:  Pair your Paneer Masala Kolhapur Style with fluffy naan , rotis, or even steamed basmati rice to create a complete meal.
  •  Vegetable Boost:   For introduced crunch and vitamins, toss in bell peppers or peas for the duration of the very last simmer.
  •  Pan Value:   Use home made paneer for that extra creaminess; but, quality store bought paneer works splendidly while presoaked in warm water.
  •  Flavor Balance:   Adjust the spice degree to suit your flavor. Start with much less red chili powder in case you pick a milder curry and steadily growth as favored.
Embrace the fiery spirit of Kolhapuri cuisine with this Paneer Masala Kolhapur Style recipe-an excellent union of spice, culture, and innovation. Whether you’re a longtime fanatic of Indian flavors or a brand new explorer of formidable culinary stories, this dish promises to depart an enduring affect to your taste buds.

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