Paneer Kolhapuri Recipe | A Quirky And Spicy Dish That You Must-try


Paneer Kolhapuri is one of the most favourite dishes of Indians. You can enjoy this Paneer Kolhapuri with some tasty cold desserts. Read to know the recipe

Written By Yash Tripathi | Mumbai | Updated On:
Paneer Kolhapuri

Paneer dishes are fulfilling. They please the mind, stomach and taste buds completely. However, many people are sceptical about cottage cheese as non-vegetarians love to enjoy chicken over paneer. Paneer Kolhapuri is a food giant which is heart pleasing. It is amongst the most loved paneer dishes. Here is a step-to-step easy way of making Paneer Kolhapuri at home.


For making Kolhapuri Masala

  • One cup of chopped onions
  • Six grams garlic OR Nine medium garlic cloves OR 2 teaspoons chopped garlic
  • One teaspoon chopped ginger
  • Half cup of chopped coriander leaves
  • Two tablespoons oil
  • Two teaspoons of coriander seeds
  • Two teaspoons of sesame seeds
  • One teaspoon poppy seeds
  • Quarter cup desiccated coconut
  • One saffron
  • Three cloves
  • Two green cardamoms
  • One small stone flower
  • Seeds of one black cardamom
  • Five Kashmiri red chillies
  • One medium Indian bay leaf
  • 1 pinch grated nutmeg
  • 2 single strands of mace
  • Five fenugreek seeds (methi seeds)
  • One-inch cinnamon
  • Four to five black peppers
  • Half teaspoon cumin seeds
  • More than half a cup of water for grinding

Also Read | 5 Step Paneer Biryani Recipe For All Vegetarian Biryani Lovers

Other Ingredients

  • Two tablespoons of oil
  • Half cup of finely chopped tomatoes
  • Half teaspoon of Kashmiri red chilli powder
  • Quarter teaspoon of turmeric powder
  • One pinch asafoetida (Hing)
  • One and a half cups water OR add as required
  • 200 grams chopped and cubed paneer
  • Some coriander leaves for garnishing
  • Salt

Also Read | Here's a quick paneer roll recipe for a 'Masaledaar' on-the-go snack


Making Kolhapuri masala

Step one: Heat a pan and dry roast cinnamon, cloves, saffron, red chillies, nutmeg powder, black peppers, coriander, cumin, stone flower, Tej Patta, green cardamoms and black cardamom seeds on low flame.

Step Two: Roast till the spices become fragrant on a low flame. Make sure to keep stirring. Now, as the spices are ready, add poppy seeds, sesame seeds and desiccated coconut. Keep stirring the mixture and roast till the coconut turns golden. Remove the pan from the stove and take the dry ingredients in a different.

Step Three: Now, in the same pan, heat two tablespoons of oil and then add chopped onions. Saute the onions until they appear light brown or golden. Later, add chopped garlic and ginger. Sauté till the raw aroma of ginger-garlic goes away. Then add coriander leaves. Mix the mixture well and cook for half a minute and then switch off the flame. Mix the roasted whole spices and sautéed onion mixture in a grinder jar. Add water and grind to a smooth paste. Keep aside.

Also Read | Paneer Pakora recipe sprinkled with love for chai time snacks

Making Paneer Kolhapuri

Step One: Heat 2 tablespoons oil in the same pan. Add finely chopped tomatoes, stir and cook till the tomatoes turn pulpy and soft. Now, add the spices; turmeric powder, Kashmiri red chilli powder and a pinch of asafoetida. Mix all the spice powders properly with tomatoes.

Step Two: Add the Kolhapur masala. Mix the tomatoes and cook for three minutes on low flame. Add one cup of water. Season with salt as required. Now, bring the gravy to simmer on a medium flame for eight minutes. Do not forget to stir well.

Step Three: As soon as specks of oil start floating on the gravy, it means that the gravy is ready. Now start adding paneer cubes to the prepared gravy. Simmer for a minute. Switch off the flame.

Also Read | 5 step Paneer Biryani recipe for all vegetarian Biryani lovers

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