Paneer Kolhapuri with Coconut Milk Recipe

Name: Paneer Kolhapuri with Coconut Milk Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 56 min
Yield: 7 Servings
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Sachet MAGGI Coconut Milk Powder; 1 Cup Fresh Coconut (Grated); 5 Units Cloves; 1 Unit Cinnamon (1 Inch Pieces); 1 Teaspoon Whole Black Pepper; 4 Units Dry Red Chillies; 1 Teaspoon Poppy Seeds; 1 Tablespoon Coriander Seeds; 1 Teaspoon Fennel Seeds (Saunf); 2 Tablespoons Oil; 2 Units Onion (Finely Chopped); 1 Teaspoon Ginger-Garlic Paste; 2 Units Tomato (Chopped); 1 Pinch Salt (To Taste); 750 Grams Paneer (Cut Into Cubes); 2 Cups Water

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56 Min

A typical Maharashtrian taste profile, with very rich, complex spice notes, perfectly balanced with chilli and fried coconut. Paneer Kolhapuri is great with a crispy parantha or steamed rice, along with some amti dal or kachumber. To add a twist, add one cup of thin coconut milk along with one cup of water to make a creamier Paneer Kolhapuri.

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Ingredients

7 Servings

MAGGI Masala-ae-Magic

1 Sachet

Maggi Coconut Milk Powder

1 Sachet

Fresh Coconut (Grated)

1 Cup

Cloves (Coarsely Crushed)

Cinnamon (1 Inch Pieces)

Black pepper corn

1 Teaspoon

Red Chilli Powder

Poppy Seeds

1 Teaspoon

Coriander Seeds

1 Tablespoon

Fennel Seeds (Saunf)

1 Teaspoon

Oil

2 Tablespoons

Onion (Sliced)

Ginger-Garlic Paste

1 Teaspoon

Tomato (Sliced)

Salt

1 Pinch

Paneer

750 gms

Water

2 Cups

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

9.5 g

Energy

465.19 kcal

Fats

38.06 g

Protein

22.96 g

per serving

Recipe steps

56 min

15 min

10 min

15 min

1 min

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Recipe steps

56 min

Step 1

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Prepare ingredients as mentioned in the list.

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Recipe steps

56 min

Step 2

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In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely.

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Recipe steps

56 min

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Heat oil in a karahi and sauté the onions till soft and translucent, add ginger-garlic paste and fry till the raw smell is gone. Add the tomatoes and salt and cook till the tomatoes are done and the oil begins to separate.

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Recipe steps

56 min

Step 4

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Add the coarsely ground spices, mix well and fry for 5 minutes. Dissolve the MAGGI Coconut Milk Powder in 1 cup warm water. Add the prepared coconut milk, remaining 1 cup warm water, paneer and MAGGI Masala-ae-Magic. Cook on low flame for 8-10 minutes.

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Recipe steps

56 min

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Serve hot with rotis or steamed rice.

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Paneer Kolhapuri with Coconut Milk Recipe

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Paneer Kolhapuri with Coconut Milk Recipe

Nutritional facts per serving

Want to know more about MyMenu IQ™?

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Ingredients

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Recipe steps

Recipe steps

Recipe steps

Recipe steps

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