Since it is a month of Shraavan – a month where most of the Hindus keep religious fast and have strict vegetarian diets on their plate. We took this opportunity to make this sumptuous Paneer curry recipe in a kolhapuri style. Kolhapuri style recipe is a dish from the city of Kolhapur in Maharashtra,(India) consisting of mixed vegetables in a thick, spiced gravy and thus it is considered as a very famous dish in our state Maharashtra.

As we all know Paneer also known as cottage cheese is a fresh unsalted white cheese that can be made at home or brought directly from a dairy farm is also a vegetarian product, thus suits the meat-free diet of many in India, so this makes paneer a very popular ingredient for curries and many other recipes that we are going to show you in the near future.

Paneer Kolhapuri is a lip-smacking delicious Paneer curry recipe cooked with lots and lots of different vegetables and spices in a thick, rich and spicy gravy and served hot with Rotis, Naans or Chapatis. Also, it is a very healthy recipe. If, you’re more into eating vegetables to keep yourself fit and fine then this delicious and lip-smacking recipe is just made for you.

Now, please note that we added mushrooms and baby corns along with other vegetables in this recipe which is not mandatory and completely optional and entirely based on personal choice. We just wanted to spice up things and do a lil’bit of experiment with our Kolhapuri recipe which was really satisfying at the end but again it’s completely optional…so go ahead and enjoy reading this delicious veg recipe.

Course : Main

Cooking Time : 35-40 minutes.

Taste : Spicy

Ingredients :

Items	Quantity
Paneer (Cottage Cheese)	500 g
Onions (medium cut)	1 whole
Tomato (medium cut)	1 whole
Cauliflower	1 bowl
Green Beans (diagonally cut)	1 bowl
Carrots (chopped)	1 whole
Green Capsicum (chopped + medium cut)	1 large
Cabbage (chopped)	1 large bowl
Green Peas	1 large bowl
Mushrooms (optional)	1 small bowl
Baby Corns (optional)	1 small bowl
Curd	1 small bowl
Garlic cloves	10-12
Ginger (chopped)	1 large
Cashew Nuts	17-18
Dried Kashmiri Red Chili	3-4
Dried Red Chili	3-4
Green Chilies (Slit)	2
White Sesame seeds	1 small bowl
Bay leaves	2
Cinnamon	2-3 small pieces
Green Cardamom	4
Black Cardamom	2
Cloves	5-6
Black Peppercorns	7-8
Whole Cumin seeds	1 1/2 tsp
Dried Fenugreek Leaves (Methi leaves)	1 tbsp
Red Chili Powder	1 tbsp
Turmeric Powder	1 tbsp
Coriander Powder	1 tbsp
Cumin Powder	1 tbsp
Garam Masala Powder	1 tbsp
Arrowroot Powder	1 tbsp
Salt	As Per Taste
Sugar	1 tbsp
Coriander leaves	To Garnish
Ghee	1 tbsp
Butter	1 tbsp
Vegetable Oil	To Cook

Preparation:

• In a heated pan, roast white sesame seeds for 5-6 minutes over a medium heat.

• Add 2 green cardamom, 1 black cardamom, 2 small pieces of cinnamon, 2 cloves and 2 black peppercorns in the pan, roast well with the sesame seeds over a medium flame. Once done keep it aside to cool down.

• Add oil and 1 tbsp ghee in a fresh heated pan, add 1 bay leaf, chopped ginger, garlic cloves, cashew nut pieces, 1 dried kashmiri red chili, 2 dried red chili, 2 slit green chilies and roasted whole spices – cinnamon, green cardamom, black cardamom, cloves and black peppercorns, fry the whole ingredients over a high flame for 5-6 minutes.

• Add medium sized cut tomato and onions to the ingredients in the pan, fry for 6-7 minutes over a high flame. Once done keep it aside.

• In a grinding jar, transfer the fried and roasted ingredients and ground them to a thick paste.

• In a fresh heated pan, add oil and the chopped vegetables – cauliflower, cabbage, carrots, green beans, green capsicum, green peas, mushrooms and baby corns, saute till the vegetables are cooked/fried properly over a high flame for 7-8 minutes approx. Add salt and mix well. Once done, transfer the vegetables in a plate.

How to Cook:

• Step 1 : Add oil in a heated pot, add medium sized cut onions and capsicum, saute over a high flame for 3-4 minutes. Pour in the grounded thick paste in the pot, cook till its raw smell is gone over a high flame.

• Step 2 : Pour 1 bowl of curd to the gravy, add salt as per taste, 1 tbsp sugar, turmeric powder, red chili powder, cumin powder, coriander powder and garam masala powder in the gravy, mix and saute until the oil is separated from the gravy over a high flame for 8-9 minutes.

• Step 3 : Add the fried vegetables in to the gravy ingredients and mix well over a high flame. Add Paneer and mix well.

• Step 4 : Pour 1 bowl of hot water and saute till the vegetables are cooked. Add in some extra water and simmer until the vegetables are submerged and you can see bubbles rising on the top. Check for salt and spice in the gravy. If required add some more salt and red chili powder. Mix well.
• Step 5: In a bowl, add 1 tbsp arrowroot powder and 2-3 tbsp water, mix and pour the liquid in to the gravy, mix well. Cover and let it simmer over a medium flame. (This makes the gravy thick and consistent)

• Step 6 : In another small bowl, heat 1 tbsp oil, add 1 tsp whole cumin seeds, 1 bay leaf, 1 dried kashmiri red chili, 1 dried red chili, 1 tbsp butter, fry the ingredients until you can smell the red chili aroma in your nose. Once done pour in the fried ingredients in the cooked Kolhapuri gravy in the pot.

• Step 7 : Sprinkle dried methi leaves and mix well.

• Step 8 : Garnish with cilantro.

• Step 9 : Serve hot with fresh rotis or naans.

A very rich and special Kolhapuri Paneer recipe that adds an extra royalty to your vegetarian food menu also that you can serve to you guest anytime in your home or cook on any special occasions. So go ahead, and make this recipe today for your loved ones and send in your reviews in the comment section below.

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