Learn how to make Paneer Kolhapuri, an spicy and yummy recipe with chef Varun Inamdar.
Chef Varun is here with another restaurant favourite recipe, this time it is Paneer Kolhapuri. So watch and learn how to make Paneer Kolhapuri step by step only on Rajshri Food.
Ingredients
– For 1 cupful of kolhapuri masala
– 1/2 cup coriander seeds
– 1/2 tablespoon cumin seeds
– 1/4 cup desiccated dry coconut
– 1 tsp sesame seeds
– 8-10 black peppercorns
– Small pc. cinnamon stick
– 1 tsp white poppy seeds
– Pinchful dry fenugreek seeds
– 1/2 tsp fennel seeds
– 1 small onion, thinly sliced
– 5-6 cloves garlic
– 2 tbsp oil
– 8-10 spicy red chilies
– 1 tsp turmeric
– 1 tbsp tamarind pulp
For vegetables
– 1/4 cup boiled peas
– 1 no tomatoes diced
– 1 no onion diced
For the assembly
– 5 tbsp kolhapuri masala
-3 tbsp oil
– 1 no tomatoes chopped
– Handful of coriander leaves
– Water as required
– Salt as required
– 200 gms paneer
Method
For Kolhapuri Masala
– Heat some oil and add the chopped onions and fry them until they turn golden brown add garlic to it and now reserve it into a bowl.
– Add desicated coconut and oil and toss it until it turns brown and add it to the same bowl.
– Toast the lavangi red chillies and then add them to the bowl.
– Follow up the same procedure with coriander seeds,
– Follow the same steps with fennel seeds, cumin seeds, black pepper cods and fenugreek seeds, sesame seed, poppy seeds and cinnamon stick.
— Let it cool for 10 minutes
– Grind together all the ingredients and add salt, turmeric and tamarind and add water and run it into a smooth paste.
For Paneer Kolhapuri
– Add some oil in a pan, let it heat and then add the kolhapuri masala while its cooking add the tomatoes and some water.
– In other pan add some oil and fry the paneer
– Let the kolhapuri cook on moderate flame
– Add the paneer into the curry.
– Saute some onions, peas and tomatoes and add it into paneer kolhapuri gravy
– Let it cook for 2-3 minutes and garnish it with coriander leaves
– Paneer Kolhapuri is ready to be served!
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Can the dry roasted and ground masala be stored for sometime…?
Nice, hardworking receipe
Sir Gujarati me ek kahavat hai ek tir se do sikar masala ek version do
Can we roast spices without oil
If don't have kolhapuri mirchi which other mirchi can we use?
Awesome recepie sir
Awesome..can we store this paste?
Your recipe is awesome 👍👍…I will try it definitely I always try your recipes all are wonderful
Hi chef… I love ur videos… I have Question for u… What if we don't add tamerind?! What difference does that make?! Plus my gravy dint turned out to be darker like u… Only flavour coming out was of chilli… No other please suggest.
SANDAAS
All your videos are awesome varun bhai,the best way I like your is the way of talking it's amazing
That was a ton of red chillies – 'lavangi kohlapuri mirchi?'; are they similar to the kashmiri mirchi which are not hot and spicy? You wouldnt want to substitute that with regular dry red hot chillies – right?
U r just cool
…n doing with ur heart in it
God bless
…
Where did u learn all receipes
Mine came out a little bitter because of the corriander seeds, I tried to reduce it by squeezing in lemon , and adding a little bit extra of the rest of the ingredients, but it's still bitter
I add unpeeled garlic n i feel that gives a better taste to your dishes
Hey Varun can you please tell how to make veg jaipuri? Thanks.
Hi chef Varun can you please share lachha paratha or Kerala parota recipe please
ok I done the recipe thank you
can I prepare d kolhapuri masala without adding brown onion and garlic?
Can i cook it without the chili ?