Paneer Kolhapuri with Coconut Milk Recipe

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Room for Balance Improvement (0 - 44)

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This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

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What is the energy content breakdown?

Protein

23g / 20%

Carbohydrates

9.5g / 8%

Fats

38.1g / 72%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients. Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

MyMenu IQ™

Paneer Kolhapuri with Coconut Milk Recipe

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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 Cloves; 1 Cinnamon (1 Inch Pieces); 1 Teaspoon Whole Black Pepper; 4 Dry Red Chillies; 1 Teaspoon Poppy Seeds; 1 Tablespoon Coriander Seeds; 1 Teaspoon Fennel Seeds (Saunf); 2 Tablespoons Oil; 2 Onion (Finely Chopped); 1 Teaspoon Ginger-Garlic Paste; 2 Tomato (Chopped); 1 Pinch Salt (To Taste); 750 gms 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

Protein

22.98 g

Carbohydrates

9.53 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.