Kolhapuri Paneer Recipe- Authentic Spicy Indian Gravy

Last Updated on 4 months by Neha Deshmukh

Kolhapuri Paneer Recipe: Authentic Spicy Indian Gravy

Hello friends! If you’re anything like me, you love a good spicy curry. And let me tell you, this Kolhapuri Paneer is seriously next-level. I first made this for a friend’s birthday, and it was a huge hit – everyone raved about the complex, fiery flavors. It’s a bit of a project, but trust me, the results are SO worth it. Get ready to experience a taste of Maharashtra!

Why You’ll Love This Recipe

This isn’t your average paneer curry. Kolhapuri cuisine is known for its bold, intense flavors, and this recipe captures that perfectly. We’re building layers of spice with a homemade masala that’s truly special. It’s a little bit spicy, a little bit tangy, and completely addictive. Plus, it’s a fantastic way to impress your family and friends with a truly authentic Indian dish.

Ingredients

Here’s what you’ll need to create this Kolhapuri magic:

• 85 grams onions
• 6 grams garlic
• 3 grams ginger
• ½ cup chopped coriander leaves
• 2 tablespoons oil
• 2 teaspoons coriander seeds
• 2 teaspoons sesame seeds
• 1 teaspoon poppy seeds
• ½ cup desiccated coconut
• 1 nagkesar (cobra’s saffron)
• 3 cloves
• 2 green cardamoms
• 1 small stone flower (patthar phool)
• 1 black cardamom seed
• 5 kashmiri red chilies
• 1 medium tej patta (indian bay leaf)
• 1 pinch nutmeg powder
• 2 single strands of mace (javitri)
• 4 to 5 fenugreek seeds (methi seeds)
• 1 inch cinnamon
• 4 to 5 black peppers
• 1 teaspoon cumin seeds
• 105 grams tomatoes
• 1 teaspoon kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 200 grams paneer
• Salt as required

Ingredient Notes

Okay, let’s talk about these ingredients! The spice blend is everything in Kolhapuri cuisine.

• Nagkesar (cobra’s saffron) and Stone Flower (Patthar Phool) are what give this dish its unique aroma and flavor. You can find them at Indian grocery stores, or online. Don’t worry if you can’t find them – I’ll share some substitutes in the FAQs!
• Kashmiri Red Chilies are key for that vibrant color and mild heat. They add a beautiful hue without being overwhelmingly spicy.
• Desiccated Coconut adds a subtle sweetness and helps to balance the heat.
• Feel free to adjust the amount of Kashmiri Red Chilli Powder to your liking.
• Kolhapuri masala recipes vary from family to family. Some add dried mango powder (amchur) for tanginess, while others include a touch of jaggery for sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to bloom those spices. Dry roast the cinnamon, cloves, black peppers, coriander seeds, cumin seeds, stone flower, tej patta, nagkesar, red chilies, nutmeg, cardamoms, mace, and fenugreek seeds in a pan over medium heat until fragrant. This usually takes about 3-5 minutes. Be careful not to burn them!
2. Now, add the poppy seeds, sesame seeds, and desiccated coconut to the pan. Roast until the coconut turns golden brown. This adds a lovely nutty flavor. Once roasted, set everything aside to cool.
3. Heat the oil in the same pan. Sauté the onions until they turn a beautiful golden brown. Then, add the garlic, ginger, and coriander leaves. Sauté briefly – just until fragrant – and then let it cool down.
4. Time to make the magic happen! Grind the roasted spices and the onion mixture with a little water into a smooth paste. This is your Kolhapuri masala, and it’s the heart and soul of the dish.
5. In the same pan, heat a little more oil. Sauté the tomatoes until they become pulpy and soft. Add the turmeric powder, Kashmiri red chili powder, and asafoetida. Cook for a minute or two.
6. Add the Kolhapuri masala paste to the pan and sauté for 2-3 minutes, stirring constantly to prevent sticking. Add about ½ cup of water and simmer for 7-8 minutes, allowing the flavors to meld together.
7. Gently add the paneer cubes to the gravy and mix carefully. Turn off the heat immediately – we don’t want to overcook the paneer.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the roasting step! It’s crucial for developing the complex flavors of the masala.
• Use a good quality blender or grinder to get a really smooth masala paste.
• Be patient when sautéing the onions – you want them to be deeply golden brown for maximum flavor.
• Don’t overcook the paneer, or it will become rubbery.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce the number of red chilies or use a milder chili powder if you prefer a less spicy dish.
• Festival Adaptations: This Kolhapuri Paneer is a fantastic addition to festive meals, especially during Ganesh Chaturthi or Diwali. My family loves to serve it with puran poli during Ganesh Chaturthi.

Serving Suggestions

This Kolhapuri Paneer is best served hot with:

• Naan
• Roti
• Steamed Rice
• A side of raita to cool things down!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What is Kolhapuri cuisine known for?

Kolhapuri cuisine is famous for its fiery, bold flavors and generous use of spices. It originates from the Kolhapur region of Maharashtra, India, and is known for its meat and vegetarian dishes.

2. Where can I find Nagkesar/Stone Flower? Are there substitutes?

You can find these at Indian grocery stores or online. If you can’t find Nagkesar, you can omit it. For Stone Flower, a small piece of dried mushroom can be used as a substitute, though the flavor won’t be exactly the same.

3. How do I adjust the spice level in this Kolhapuri Paneer?

Reduce the number of Kashmiri red chilies or use a milder chili powder. You can also add a touch of sugar or yogurt to balance the heat.

4. Can I make the Kolhapuri masala paste ahead of time? How should I store it?

Yes, you can! Store the masala paste in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.

5. What is the best type of paneer to use for this recipe?

Fresh, soft paneer is ideal. If you’re using store-bought paneer, soak it in warm water for 15-20 minutes to soften it up before adding it to the gravy.

Enjoy! I hope you love this Kolhapuri Paneer as much as I do. Let me know in the comments how it turns out for you!