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Paneer Kolhapuri is a spicy vegetarian curry with a bold coconut-based masala from Maharashtra. This high protein vegetarian dish brings intense heat and robust flavors to family meals.
Toast fresh coconut in a dry skillet over medium heat until golden and aromatic, 3–4 minutes, stirring frequently to avoid burning.
Heat oil in a large pan over medium heat. Add cumin seeds; let them crackle, then add chopped onion. Sauté on medium-high heat until onions soften and turn light golden.
Stir in ginger garlic paste and cook for 1 minute until raw smell disappears. Add Kolhapuri masala, red chili powder, turmeric, and coriander powder, and sauté for another minute on low heat to bloom the spices without burning.
Mix in the chopped tomatoes and diced bell pepper. Cook on medium heat until tomatoes break down completely and the oil starts to separate from the masala, about 6–8 minutes.
Add toasted coconut, salt, and 1 cup water. Simmer the mixture on low heat for 8–10 minutes, then blend to a coarse paste using an immersion or countertop blender; return mixture to the pan.
Gently fold in paneer cubes. Simmer on low heat for 5–6 minutes, stirring occasionally, ensuring the paneer heats through and absorbs flavors without getting rubbery. Adjust consistency with additional water if needed.
Taste and correct seasoning. Let the curry rest off the heat for 5 minutes before serving for best flavor melding.
