Paneer Kolhapuri
Ingredients (34)
- For making kolhapuri masala:
- 85 grams onions or 1 medium to large onion or 3/4 cup chopped onions
- 6 grams garlic or 9 medium garlic cloves or 2 teaspoons chopped garlic
- 3 grams ginger or 1/2 inch ginger or 1 teaspoon chopped ginger
- ⅓ cup chopped coriander leaves
- 2 tablespoons oil
- 2 teaspoons coriander seeds
- 2 teaspoons sesame seeds
- 1 teaspoon poppy seeds - optional
- 1/4 cup desiccated coconut
- 1 nagkesar (cobra's saffron) - optional
- 3 cloves
- 2 green cardamoms
- 1 small stone flower (patthar phool or dagad phool) - optional
- seeds of 1 black cardamom
- 5 kashmiri red chillies, can also use byadagi chilies
- 1 medium tej patta (indian bay leaf)
- 1 pinch grated nutmeg (jaiphal)
- 2 single strands of mace (javitri)
- 4 to 5 fenugreek seeds (methi seeds)
- 1 inch cinnamon
- 4 to 5 black peppers
- 1/2 teaspoon cumin seeds
- 1/2 to 3/4 cup water for grinding
- other ingredients:
- 2 tablespoons oil
- 105 grams tomatoes or 1 large tomato or 1/2 cup finely chopped tomatoes
- 1/2 teaspoon kashmiri red chilli powder
- 1/4 teaspoon turmeric powder
- 1 pinch asafoetida (hing), optional
- 1 to 1.25 cups water or add as required
- 200 grams Paneer chopped in cubes
- some coriander leaves for garnishing
- salt as required
Directions
Learn how to make this recipe at Dassana's Veg Recipes