Indian
Main Course
Paneer Kolhapuri with Coconut Milk Recipe
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.
1 Sachet
1 Sachet
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
.
Nutrition Value
Energy
465.57 kcal
Carbohydrates
9.53 g
Protein
22.98 g
Fats
38.08 g
Information per serving
Instruction
56 Minutes
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.

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