PREPARATION

(For Kolhapuri Masala)

1. Heat 1 teaspoon oil in a pan, add 80 grams onions and stir. Add 6 - 7 garlic cloves and saute the onions till light brown or golden.

2. Dry roast 25 grams desiccated coconut in a pan for 3 - 5 minutes.

3. Heat 1 teaspoon oil in a pan, add 8 - 10 dry red chili and roast for 3 - 5 minutes.

4. Heat 1 teaspoon oil in a pan, add 35 grams coriander seeds and roast them for 3 - 5 minutes.

5. Heat 1 teaspoon oil in a pan, add 1/2 teaspoon fennel seeds, 1/2 tablespoon cumin seeds, 8 - 10 black peppercorns, 1/4 teaspoon dry fenugreek seeds and roast them for 2 - 3 minutes.

6. Add 1 teaspoon sesame seeds, 1 teaspoon poppy seeds, 1 inch cinnamon stick and roast them for another 2 - 3 minutes.

7. Transfer all these roasted mixture into a bowl, add 1 1/2 teaspoons salt, 1 teaspoon turmeric, 1 tablespoon tamarind pulp and 50 milliliters water.

8. Transfer this mixture into a blender and blend it into a smooth paste. Keep aside.

(For Paneer Kolhapuri)

1. Heat 2 tablespoons oil in a pan, add 250 grams paneer and fry them for 5 - 7 minutes or till they are golden brown in color.

2. Heat 1 teaspoon oil in a pan, add 30 grams onions and stir well.

3. Add 50 grams tomato, 40 grams boiled green peas and saute for 5 - 7 minutes or till they are golden brown in color.

4. Heat 3 tablespoons oil in a skillet, add 110 grams kolhapuri masala and stir well. Cook for 3 - 5 minutes.

5. Add 70 grams tomato and saute till the tomatoes turn pulpy and soft.

6. Now, add 220 milliliters water and stir well.

7. Add 1/2 teaspoon salt and mix it well.

8. Then, add the fried paneer and onion tomato mixture in it.

9. Mix it well. Cook for 7 - 8 minutes on low heat.

10. Garnish with coriander.

11. Serve hot with chapatis.