Name: Paneer Kolhapuri
Yield: Serves 4
Cuisine: Indian
Ingredients: 100 ml/3½ fl oz/scant ½ cup rapeseed/canola oil; 50 g/1¾ oz cashews; 200 g/7 oz tomatoes, roughly chopped; 300 g/10½ oz onions, finely chopped; 1 tbsp Ginger-Garlic Paste; ½ tsp ground turmeric; 1½ tsp hot chilli powder; ½ tsp Kashmiri chilli powder; 1 tbsp salt, or to taste; 1 tbsp Kolhapuri Masala; 500 g/1 lb 2 oz paneer, cut into 2.5cm/1in cubes; 2 tbsp finely chopped fresh coriander/cilantro, plus extra to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is a hot vegetarian dish from Maharashtra, specifically from the Kolhapur region. Kolhapuri cuisine is a bit on the spicier side – they use lot of whole red chillies, coconut and dry-roasted whole spices to blend into a versatile masala paste. The same base could be used to make a vegetable or chicken curry that will feel authentically Maharashtrian.