Paneer Kolhapuri.

Paneer Kolhapuri.

Preparation time 20 minutes

Cooking time 30 minutes

Total time 50 minutes

Serve 4

Type of recipe: Subji

Name of author: Asmi Kadam


  • 200 gms fresh paneer
  • ½ cup shredded dry coconut
  • 2 chopped onions
  • 2 big size chopped tomatoes
  • 6 to 7 garlic cloves
  • ½ inch ginger
  • 4 to 5 cashew
  • ½ teaspoon red chili powder
  • Pinch of Turmeric
  • 2 Tablespoon cream
  • Salt
  • Dry spices:
  • 2 Dry Red chili
  • ½ Teaspoon coriander
  • ½ Teaspoon cumin
  • ½ Teaspoon Shahi jeera
  • 4 Cloves
  • 4 Black pepper
  • 1 Tablespoon poppy seeds
  • 1 Tablespoon sesame seeds
  • ½ Inch cinnamon
  • 1 Green cardamom
  • ½ Star anise
  • 1 Bay leaves
  • For tampering:
  • ½ teaspoon cumin
  • 1 Bay leaves
  • 2 to 3 Tablespoon Oil


Will prepare the masala for this subji. Heat kadai. Add all the dry spices. Roast them then add dry coconut. Fry it till change the colour. 

Now remove the coconut from the kadai. Add some oil , then add Chopped onions,  garlic and ginger. Cook the onions till change the colour.  Now add tomatoes and cashew in it. Cook the tomatoes till mushy.  Now Switch off the gas.

Now grind the dry spices and dry coconut together.  Once it grind it remove them then add onion tomatoes mixture.  And make a fine paste.

Now heat a kadai on a medium flame.  Add oil. Once oil heated add cumin and bay leaves. Then add onion tomatoes paste. Fry it till oil remove. Now add dry spices and coconut mixture into the masala. Cook it for another 2 to 3 minutes.  Now add 2 tablespoon cream. Sauté well. Add salt, turmeric and Kasuri methi. Again mix it. Now add water.

At this stage I am adding ½ teaspoon red chili powder. Mix well. Allow to boil for 4 to 5 minutes on a slow flame. 

Now add fried paneer pieces. Keep the subji for another 2 minutes on a gas.

Now switch off the gas.

Serve this subji with roti or bhakari.


Thank you.

Have a wonderful day.

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