Indian Main Course

Paneer Kolhapuri with Coconut Milk Recipe

Name: Paneer Kolhapuri with Coconut Milk Recipe
Prep time: PT15.00M
Cook time: PT40.00M
Total time: PT56.00M
Yield: 7.00
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

56Min

Medium

Recipe Variants

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.

Ingredients

7 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Sachet

MAGGI Coconut Milk Powder

1 Cup

Fresh Coconut (Grated)

Cloves

Cinnamon (1 Inch Pieces)

1 Teaspoon

Whole Black Pepper

Dry Red Chillies

1 Teaspoon

Poppy Seeds

1 Tablespoon

Coriander Seeds

1 Teaspoon

Fennel Seeds (Saunf)

2 Tablespoons

Oil

Onion (Finely Chopped)

1 Teaspoon

Ginger-Garlic Paste

Tomato (Chopped)

1 Pinch

Salt (To Taste)

750 gms

Paneer (Cut Into Cubes)

2 Cups

Water

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Nutrition Value

Energy

465.57 kcal

Carbohydrates

9.53 g

Protein

22.98 g

Fats

38.08 g

Information per serving

Step 1

15 Min

Prepare ingredients as mentioned in the list.

Step 2

10 Min

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

15 Min

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

15 Min

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

1 Min

Serve hot with rotis or steamed rice.

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.