Paneer Curry With Kolhapuri Masala | Kolhapuri Paneer

Paneer curry recipe with Kolhapuri masala! Call it Kolhapuri paneer or paneer Kolhapuri, this recipe with store-bought Kolhapuri masala comes together in less than 30 minutes. 

Every time I share quick and easy-to-make recipes, I tell that they are perfect for busy weekdays. But these recipes are perfect for lazy days also. Come on; there are days(I am not talking about the busy days) when we don’t want to cook elaborate meals and don’t want to order out as well. These easy meals are perfect for those days too. 

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• Paneer curry with store-bought Kolhapuri masala
• Ingredients required
• Dietary specifications and serving suggestions
• How to make paneer Kolhapuri-
• Recipe notes-
• Explore other paneer recipes from my blog
• 📖 Recipe

Paneer curry with store-bought Kolhapuri masala

Before getting into the recipe details, let me share a little background about how I came across this dish and how I built this recipe. Being a food blogger, you learn and come across new recipes every single day. Thanks to the other fellow bloggers. That’s how I came across these Kolhapuri recipes and the masala. Like goda masala, the ingredients that go in this masala have always fascinated me. 

Luckily I have two friends from Maharashtra, and they have always helped with Maharashtrian recipes, be it the simple amti or the pav bhaji. I have wanted to try this veg Kolhapuri but kept postponing it. I found Kolhapuri masala in the Indian groceries earlier this year and picked it right away. And I thought of deciphering it and validate with my friends, and I am working on it. :-) Meanwhile, I started using this spice for making curries, and we are totally in love with it. 

The first time, I used this masala and made a quick paneer curry with store-bought tomato puree, and it was terrific. I tried it quite a few times with different variations, and we loved them all. After moving to NJ, till we got our stuff from CA, this was one curry that I was making again and again with my limited-utensils kitchen. With minimal ingredients and with store-bought masala, you can whip this delicious curry in no time. That’s when I thought, why not share this quick recipe on the blog for posterity.

So here it is and without any further ado, let’s get into the details. 

Note – Even though I have used Kolhapuri masala, this is not authentic curry. I took the liberty and used coconut oil, cream, and dried fenugreek leaves. It’s far off from the authentic Kolhapuri gravy. That’s why I am calling this paneer curry with Kolhapuri masala. 

Ingredients required

To temper – I felt that coconut oil added more flavor to this curry during my tries, and I highly recommend the same. But feel free to use any other oil of your choice. Along with oil, we need cumin seeds too.

Onion – I used one medium-sized onion approx 182 grams.

Tomatoes and tomato paste – I used two tomatoes and 1 tbsp tomato paste for the color. I have tried this recipe with store-bought tomato puree and canned tomatoes. Both equally work well. 

Paneer – I have used two hundred grams of paneer for this recipe.

Kolhapuri masala – I used the K-pra Zatpat Kolhapuri masala, and you can either find them on Indian groceries or online. While you can make delicious gravies with this masala, you can also add it to your dried curries. This masala already contains spice and salt. I just added salt for the onions and tomatoes. 

Kasoori methi/dried fenugreek leaves – We love the flavor of dried fenugreek leaves in our paneer curry, so I always add them. But it’s optional.

Cream and jaggery – To balance the flavors, I added some heavy creme and jaggery. You can add either one or skip them. 

Apart from these ingredients, we need some salt and water. 

Dietary specifications and serving suggestions

This paneer Kolhapuri is a nut-free and gluten-free curry. As we are using store-bought masala, please ensure the dietary specifications. Instead of paneer, use tofu or mixed vegetables and skip the cream to make it a vegan curry.

This paneer curry pairs well with both roti and rice. You can also pair it with other Indian flatbreads.

Now without any further ado, let’s see how to make this Kolhapuri paneer curry. 

How to make paneer Kolhapuri-

• Heat a saucepan/Dutch oven and add the oil. When the oil is hot, add the cumin seeds and let them sizzle. Then add the chopped onion and saute until the onions turn soft.

• Then add the tomatoes and salt. Cover and cook until the tomatoes are soft and mushy. 

• Remove the lid, add the tomato paste, Kolhapuri masala, and ¾ cup of water.

• Mix well and let it simmer.

• After about 5 minutes, add jaggery and the paneer cubes. Reduce the heat to medium-low and cook for 3 to 4 minutes.

• Now add the crushed kasoori methi and mix well. Cook for a couple of minutes and turn off the heat.

• Finally, add the cream and mix. Serve hot with roti or rice. 

Recipe notes-

• The spice in store-bought masala was sufficient for us. So I did not add any extra spices. I added salt for the onions and tomatoes. Depending upon the brand you are using, this might change. Please check the ingredients and, depending upon your taste preference, adjust the salt and spice.
• Instead of tomatoes, you can use tomato puree or canned tomatoes. 
• Cream and jaggery are optional, and adjust the measure as required. Add either one or skip both. 
• Add extra water (½ more cup) for more gravy but don’t add more than that.

Explore other paneer recipes from my blog

📖 Recipe

PS:  If you try this paneer Kolhapuri, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates! You can also sign-up for my newsletter for weekly updates.