Paneer Kolhapuri is one of Maharashtra's most iconic dishes — fiery, deeply spiced, and utterly satisfying. With KABO Kolhapuri Masala, you get that bold, roasted heat in a fraction of the traditional prep time. Perfect for paneer lovers who want real regional Indian flavour at home.
What You Need
- 250g paneer, cubed
- 40g KABO Kolhapuri Masala
- 2 tbsp oil
- 1 cup water
- Salt to taste
- Fresh coriander to serve
Method
- Heat oil in a pan over medium heat.
- Add KABO Kolhapuri Masala and sauté for 1 minute until fragrant.
- Add paneer cubes and stir gently to coat in the spices.
- Add water, bring to a simmer, and cook for 10–12 minutes until sauce thickens.
- Season with salt if needed (the blend is a low salt mix), garnish with coriander, and serve with rice or chapati.
Chef's Tip
For extra texture, lightly pan-fry the paneer in a dry pan until golden before adding to the curry. It holds its shape better and adds a lovely caramelised flavour.
