Paneer Kohlapuri

Spicy Maharashtrian spice blend in its dry version

Paneer Kohlapuri

Servings: 4


Spicy Maharashtrian spice blend in its dry version


To grind to paste

For coating

To garnish

To serve


  1. Wash paneer. You may soak in warm water for 3 mins to soften them, if frozen. Drain.

  2. Grind together all the ingredients under ‘paste’ using just a dash of water if needed to blend. Taste & adjust salt.

  3. In a mixing bowl put the paneer cubes, paste. Mix gently so that masala coats paneer well. Cover and refrigerate till serving time.

  4. At serving time, heat oil in a kadai/ deep fry pan.

  5. Sprinkle the paneer with the coating ingredients and mix well to coat. Add some more besan if paste does not stick to paneer well.

  6. Deep fry few cubes of paneer at a time till golden brown.

  7. Garnish and serve hot!


The ground paste may seem a bit strong & spicy when you taste it but it reduces after adding coating ingredients. So adjust spice level as per taste.

Adapted from Nita Mehta

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