Paneer Kolhapuri Recipe

The Taste of Maharashtra – Creamy Paneer Kolhapuri Recipe

The Paneer Kolhapuri is a rich Indian dish originating from Maharashtra known for its fiery spice and rich flavors. This Panner kolhapuri recipe takes the traditional Kolhapuri flavors to new heights by using a luscious tomato puree base. Take your customers’ taste buds on a journey of vegetarian delight bursting with aromatic spices and creamy paneer.

The key ingredient that makes Paneer Kolhapuri taste rich and tangy, is the tomato puree. It acts as the primary sauce, binding all the flavors together and lending a vibrant red color to the gravy. Kagome’s tomato products help you perfect the Paneer Kolhapuri recipe as it enhances the flavor profile and richness of the recipe which can help you achieve culinary expertise without compromising on taste for your patrons.

  Ingredients 

  1. 250g paneer, cubed
  2. Kagome’s Tomato puree
  3. 1 large onion, finely chopped
  4. 2-3 green chilies, finely chopped
  5. 1 tablespoon ginger-garlic paste
  6. 1/4 cup grated coconut
  7. 1/4 cup cashews
  8. 1 teaspoon cumin seeds
  9. 1 teaspoon mustard seeds
  10. 1/2 teaspoon turmeric powder
  11. 1 tablespoon red chilli powder
  12. 1 tablespoon Kolhapuri masala 
  13. 1/4 cup fresh cream
  14. 2 tablespoons oil
  15. Salt to taste
  16. Fresh coriander leaves for garnish

       Instructions for Paneer Kolhapuri Recipe

  1. In a blender, make a smooth paste using grated coconut and cashews, then Set it aside.
  2. In a deep pan, heat oil over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
  3. Add finely chopped onions and sauté until they turn golden brown.
  4. Stir in the ginger-garlic paste and chopped green chilies. Cook for another 2 minutes until the raw smell disappears.
  5. Add turmeric powder, red chili powder, and Kolhapuri masala. Cook the spices with the onion mixture for a minute, allowing the flavors to meld.
  6. Pour in Kagome’s tomato puree and cook on medium heat for 5-6 minutes, stirring occasionally.
  7. Now, add the coconut-cashew paste to the tomato mixture, and continue cooking for another 3-4 minutes, until the oil starts to separate from the sides.
  8. Season with salt according to taste.
  9. Add the cubed paneer to the thick gravy and gently mix, ensuring the paneer is well-coated with the masala.
  10. Lower the heat and let the paneer simmer in the gravy for 4-5 minutes, allowing it to absorb the flavors.
  11. Pour in the fresh cream, and give it a quick stir, giving the dish a creamy finish.
  12. Garnish your delicious dish with a generous sprinkle of fresh coriander leaves to add a burst of vibrant flavor and color. The aromatic blend of spices and herbs in your creation will perfectly complement the soft and slightly crispy textures of Indian bread like Butter Naan and Roti.

For more recipes like these, also read:  Spice Up Your Menu with Kagome’s Paneer Do Pyaza Recipe 

Enhance your menu with this classic Paneer Kolhapuri Recipe. Use Kagome’s high quality products to minimize preparation time and deliver flavourful excellence to your customers.

Kagome uses zero preservatives in their products which range from Crushed Tomato to Makhani Gravy.Make your restaurant’s kitchen more efficient today with Kagome!

Read more on Benefits Of No Added Preservative Tomato Products From Kagome

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