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Even before I realise, the kids seem to be at home for another half term break, which means more fancy cooking. The weather being all wet and gloomy, a nice and spicy curry would be just the dish to make! Came up with Paneer Kolhapuri from a video posted on ReadySteadyEat.

Paneer Kolhapuri3

This is what you’ll need

For the paneer

Paneer: 250gms

Onions: 2 (finely chopped)

Tomato puree: 3 tomatoes

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1/2tsp

Green chillies: 5 (chopped)

Ginger garlic paste: 2tsp

Oil: 1tbsp

Coriander leaves: 2 tbsp

Salt to taste

For the Kolhapuri Masala

Oil: 1tbsp

Coriander seeds: 1tsp

Red chillies: 3

Cloves: 5

Peppercorns: 5

Desiccated coconut or Dry coconut slivers: 1/3 cup

Bay leaves: 2

Sesame seeds: 1/2tsp

Cinnamon: 1″ piece

Cardamom: 2

Cumin seeds: 1/2tsp

Fennel seeds: 1/2tsp


Let’s get cooking

1. Cut the paneer pieces into bite sized pieces and keep aside.

2. Heat the oil in a pan and roast the ingredients mentioned under Kolhapuri masala. Roast for 2 to 3 minutes.

3. Once it cools down, grind to a fine powder.

4. Heat some more oil in a pan and fry the ginger garlic paste for a minute.

5. Add the chopped onions and green chillies. Cook for a couple of minutes, until the onions are soft.

6. Add the tomato puree, salt, chilli powder and turmeric powder. Cook till thick and oil leaves the sides of the pan.

7. Add the prepared kolhapuri powder along with garam masala and mix well.

8. Add the paneer pieces and mix well until all the paneer is coated with the gravy.

9. Bring to a boil, garnish with coriander leaves and serve with naan or roti.

Paneer Kolhapuri1

Approximate preparation and cooking time: 40 minutes

Serves: 4

Paneer Kolhapuri

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