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.
200gramspaneercut into small pieces. Soak in hot water for 15 minutes and drain.
½tspjaggery
2tspdried fenugreek leaves
1tbspcream
Instructions
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.
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.