Paneer Kolhapuri with Coconut Milk Recipe
This dish was made for 7 here
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Step 1 of 5
Prepare ingredients as mentioned in the list.
Step 2 of 5
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.
Step 3 of 5
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.
Step 4 of 5
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.
Step 5 of 5
Serve hot with rotis or steamed rice.