Paneer gassi recipe with step by step pics. Paneer gassi is a delicious curry from the Mangalorean bunt cuisine. The gravy has complex and bold flavors. Lots of spices and coconut is used to make this aromatic curry.
I make paneer gassi on occasions following my aunt’s recipe. She makes excellent Mangalorean bunt style food at home. I wanted to share the recipe from a long time. I also make chana gassi occasionally.
Making paneer gassi requires some preparation and takes time to make. so make it on weekends or on special occasions. You can serve paneer gassi with kori rotti, neer dosa, chapatis, lachha paratha and even steamed rice. I make either chapatis or rice as an accompaniment with paneer gassi.
This paneer gassi recipe is slightly spicy recipe, but for a more spicy taste you can add some more red chilies. I have used byadagi red chilies which have less heat and pungency. You can even use Kashmiri red chilies. For a more spicy taste you can add 1 guntur chili and 4 byadagi chili.
If you are looking for more Paneer recipes then do check:
Paneer Gassi
INGREDIENTS
for spice paste
- 1 tablespoon oil
- 2 tablespoons coriander seeds
- ½ tablespoon cumin seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon mustard seeds
- ¼ teaspoon black peppercorns
- 5 to 6 fenugreek seeds (methi dana)
- 5 byadagi red chilies or kashmiri red chilies
- 15 to 16 curry leaves
- ¼ cup chopped onion
- 7 to 8 medium garlic cloves or 2 teaspoons chopped garlic
- ½ inch ginger or ½ teaspoon chopped ginger
- ½ teaspoon tamarind (ground turmeric)
- ¼ teaspoon turmeric
- ½ to ⅔ cup water for grinding
for coconut paste
- 1 cup tightly packed fresh grated coconut
- 1 cup water for grinding
other ingredients for paneer gassi
- 3 tablespoons oil
- ½ teaspoon mustard seeds
- ½ cup chopped onion
- 10 to 12 curry leaves
- 1 teaspoon jaggery powder or grated jaggery optional
- ½ cup water or add as required
- salt as required
- 200 grams paneer (cottage cheese) - cubed
- 2 tablespoons chopped coriander leaves (cilantro leaves)
INSTRUCTIONS
frying spices
- Heat 1 tablespoon oil in a heavy kadai or pan. Keep the flame to a low.
- Add 2 tablespoons coriander seeds and ½ tablespoon cumin seeds.
- Stir often and fry both coriander seeds and cumin seeds for 1 to 2 minutes on a low flame.
- Both coriander seeds and cumin seeds should become aromatic before you proceed to the next step.
- Then add 1 teaspoon fennel seeds, ¼ teaspoon mustard seeds, ¼ teaspoon whole black pepper and 5 to 6 methi seeds.
- Mix well and fry for 1 minute on a low flame. Stir often.
- Next add 5 byadagi red chilies or kashmiri red chilies and 15 to 16 curry leaves.
- Mix again and then fry for 1 minute more. Stir often.
- Then add ¼ cup chopped onion, 2 teaspoons chopped garlic and ½ teaspoon chopped ginger.
- Mix very well and stirring often saute the onions till they become translucent.
- Then switch off the flame and add ½ teaspoon tamarind and ¼ teaspoon turmeric (haldi).
- Mix well and let this mixture cool.
making spice paste
- Then add the spice mixture in a grinder jar. Also add ½ to ⅔ cup water.
- Grind to a smooth paste.
- Remove the masala paste in a bowl. Keep aside.
making coconut paste
- In the same grinder jar, add 1 cup tightly packed fresh grated coconut.
- Add 1 cup water.
- Grind to a smooth paste. Keep aside.
making paneer gassi
- Heat 3 tablespoons oil in a heavy kadai or pan.
- Add ½ teaspoon mustard seeds and let them crackle.
- Then add ½ cup chopped onion and 10 to 12 curry leaves (whole or chopped).
- Mix and then begin to saute onions on a low to medium flame till they turn translucent.
- Now add the spice paste. mix very well.
- Stirring often saute the masala till you see some oil releasing from the sides. The masala will also thicken.
- Now add the coconut paste and 1 teaspoon jaggery. mix very well.
- Simmer the gravy for 3 to 4 minutes. Stir at intervals.
- Then add ½ cup water or add as required. Season with salt as per taste.
- Mix very well and simmer the curry for 4 to 5 minutes.
- Add 200 grams cubed paneer. Mix and simmer the gravy for a minute.
- Switch off the flame and then add 2 tablespoons chopped coriander leaves. Mix.
- Serve paneer gassi with kori rotti, neer dosa, chapatis, parathas or steamed rice.
NUTRITION INFO (approximate values)
how to make paneer gassi recipe
A) frying spices:
1. Heat 1 tablespoon oil in a heavy kadai or pan. Keep the flame to a low. Add 2 tablespoons coriander seeds and ½ tablespoon cumin seeds.
2. Stir often and fry both coriander seeds and cumin seeds for 1 to 2 minutes on a low flame.
3. Both coriander seeds and cumin seeds should become aromatic before you proceed to the next step.
4. Then add 1 teaspoon fennel seeds, ¼ teaspoon mustard seeds, ¼ teaspoon whole black pepper and 5 to 6 methi seeds.
5. Mix well and fry for 1 minute on a low flame. Stir often.
6. Next add 5 byadagi red chilies or Kashmiri red chilies and 15 to 16 curry leaves.
7. Mix again and then fry for 1 minute more. Stir often.
8. Then add ¼ cup chopped onion, 2 teaspoons chopped garlic and ½ teaspoon chopped ginger.
9. Mix very well and begin to saute the onions.
10. Stirring often saute the onions till they become translucent.
11. Then switch off the flame and add ½ teaspoon tamarind and ¼ teaspoon turmeric (haldi).
12. Mix well and let this mixture cool.
B) making spice paste
13. Then add in a grinder jar. Also add ½ to ⅔ cup water.
14. Grind to a smooth paste.
15. Remove the masala paste in a bowl. Keep aside.
Making coconut paste
16. In the same grinder jar, add 1 cup tightly packed fresh grated coconut. Also add 1 cup water.
17. Grind to a smooth paste. Keep aside.
Making paneer gassi
18. Heat 3 tablespoons oil in a heavy kadai or pan. Add ½ teaspoon mustard seeds.
19. Let the mustard seeds crackle.
20. Then add ½ cup chopped onion and 10 to 12 curry leaves (whole or chopped).
21. Mix and then begin to saute onions on a low to medium flame.
22. Saute till the onions turn translucent.
23. Now add the spice paste.
24. Mix very well.
25. Stirring often saute the masala till you see some oil releasing from the sides. The masala will also thicken.
26. Now add 1 teaspoon jaggery powder and the ground coconut paste. Jaggery is optional and can be skipped. Jaggery cannot be seen in the below picture as I added it first and mixed it with the masala.
27. Mix very well.
28. Simmer paneer gassi gravy for 3 to 4 minutes. Stir at intervals.
29. Then add ½ cup water or add as required.
30. Season with salt as per taste.
31. Mix very well and simmer paneer gassi curry for 4 to 5 minutes.
32. Then add 200 grams cubed paneer.
33. Mix and simmer for a minute.
34. Switch off the flame and then add 2 tablespoons chopped coriander leaves. Mix.
35. Serve paneer gassi with kori rotti, neer dosa, chapatis, parathas or steamed rice.
This looks really good. I make it for Mexicans, and the coco and tamarind are simple to obtain. Is this ever made with vegetables and if so, which would be good? Is there a suitable raita to serve?
thanks dodie. you can make with steamed veggies and even sautéed mushrooms. its also made with white chickpeas. so you can even just use chickpeas. paneer gassi is not traditionally served with a raita, but if you want you can make a simple onion-tomato raita and serve.