Paneer Kolhapuri Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and saut茅 onions, ginger, and garlic until golden brown.
• STEP 2.Add tomatoes, cashews, and spices like red chili powder, turmeric, and garam masala. Cook until the tomatoes are soft.
• STEP 3.Blend the mixture into a smooth paste and return it to the pan. Add coconut milk and simmer for a few minutes.
• STEP 4.Add paneer cubes and cook until they are heated through. Garnish with coriander leaves and serve hot.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream to the gravy.
• If you don't have paneer, you can substitute it with tofu or vegetables like potatoes or mushrooms.

Storage and Serving

• Paneer Kolhapuri can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Paneer Kolhapuri with naan, roti, or steamed rice for a complete meal.