Paneer Kolhapuri

Ingredients (34)

• For making kolhapuri masala:
• 85 grams onions or 1 medium to large onion or 3/4 cup chopped onions
• 6 grams garlic or 9 medium garlic cloves or 2 teaspoons chopped garlic
• 3 grams ginger or 1/2 inch ginger or 1 teaspoon chopped ginger
• ⅓ cup chopped coriander leaves
• 2 tablespoons oil
• 2 teaspoons coriander seeds
• 2 teaspoons sesame seeds
• 1 teaspoon poppy seeds - optional
• 1/4 cup desiccated coconut
• 1 nagkesar (cobra's saffron) - optional
• 3 cloves
• 2 green cardamoms
• 1 small stone flower (patthar phool or dagad phool) - optional
• seeds of 1 black cardamom
• 5 kashmiri red chillies, can also use byadagi chilies
• 1 medium tej patta (indian bay leaf)
• 1 pinch grated nutmeg (jaiphal)
• 2 single strands of mace (javitri)
• 4 to 5 fenugreek seeds (methi seeds)
• 1 inch cinnamon
• 4 to 5 black peppers
• 1/2 teaspoon cumin seeds
• 1/2 to 3/4 cup water for grinding
• other ingredients:
• 2 tablespoons oil
• 105 grams tomatoes or 1 large tomato or 1/2 cup finely chopped tomatoes
• 1/2 teaspoon kashmiri red chilli powder
• 1/4 teaspoon turmeric powder
• 1 pinch asafoetida (hing), optional
• 1 to 1.25 cups water or add as required
• 200 grams Paneer chopped in cubes
• some coriander leaves for garnishing
• salt as required