Paneer Cubes cooked in spicy gravy in the Kolhapuri Way !
Hey guys, hope all of you doing good and gearing up for the fierce summers.I am already terrified and I have no clue how I am going to survive the next few months. Anyways all of a sudden I started having this huge craving for Paneer curry plus Mint pulao combo but I eat rice only on sundays.And normally we have a chicken curry tradition for Sundays so I have been waiting to cook this since really long.
So when the Navratri week (Hindu festival) came, I decided to take this opportunity and fulfill my urge coz we do not non veg during this holy week.I read a recipe of Kolhapuri Chicken somewhere on Internet and taking inspiration from that recipe, I decided to cook this Kolhapuri Style Paneer.If you love fierce hot recipes then you are going to love this Kolhapuri Style Paneer.
“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude”
This Kolhapuri Style Paneer is aromatic that its gets super difficult to control the hunger.I knew this Kolhapuri Style Paneer is hot so I served this with some mint pulao and cucumber raita which could balance out the heat from the curry. You can also eat with some garlic naan or butter roti but dessert is must after this so do try my Fruit Cream recipe.
- 1 Cup Spinach Leaves, Washed
- 1 Cup Paneer Cubes (Cottage Cheese)
- 1 Onion, Peeled and cubed
- 1 Tablespoon Ginger Garlic Paste
- 3 Green Chillies
- 2.5 Tablespoon Shredded Coconut
- 2 Dried Red Chillies
- 1 Black Cardamom
- 2 Bay Leaves
- 3-4 Cloves
- 5-6 Black Peppercorns
- 1 Teaspoon Red Chilli powder
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Garam Masala Powder
- 1 Tomato, Chopped into cubes
- Fresh Coriander Leaves
- Lightly fry the Paneer Cubes and keep them on a oil absorbing paper.
- Grind onion, ginger- garlic paste (use fresh homemade paste) , green chillies to a smooth paste and keep it aside.
- Next separately grind the spinach. Add some water into the paste if it is too thick.
- Now heat up the oil in a heavy bottomed pan and add all the whole spices into it (Dry Red chillies,cloves,peppercorns, black cardamom) and saute it on a low heat till the time you start getting the aroma.
- Once the spices are done, add the grinded onion paste (onion,ginger-garlic, chilli paste) and saute it for 3-4 minutes.
- Next add shredded coconut, bay leaves, turmeric powder, red chilli powder and saute it for another couple of minutes.
- Add the chopped tomatoes and salt, saute it till the time tomatoes are cooked.
- Now add the spinach paste, garam masala powder and cook it for 3-4 minutes.
- Add the fried paneer cubes to the pan and let it cook for 2 minutes.
- Add ½ cup of water and cook on slow heat for about 4-5 minutes.
- Garnish the gravy with some fresh coriander leaves and serve it with pulao and some raita.
- NOTE: Reduce the amount of chillies if you want to make it less spicy.