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Paneer Gassi Recipe
This Mangalorean paneer gassi is 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.
Prep Time
25
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
Karnataka, Mangalorean, South Indian
Diet:
Gluten Free, Vegetarian
Difficulty Level:
Moderate
Servings:
4
Calories:
393
kcal
Author:
Dassana Amit
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 few seconds.
Switch off the heat and then add 2 tablespoons chopped coriander leaves. Mix.
Serve paneer gassi hot or warm with kori rotti, neer dosa, chapatis, plain paratha or malabar paratha or lachha paratha or steamed rice.
Notes
Use fresh soft paneer as it is the star ingredient.
The addition of jaggery is optional. But I recommend adding jaggery as it will balance the flavors.
Nutrition
Calories:
393
kcal
|
Carbohydrates:
15
g
|
Protein:
9
g
|
Fat:
34
g
|
Saturated Fat:
14
g
|
Cholesterol:
33
mg
|
Sodium:
612
mg
|
Potassium:
308
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
785
IU
|
Vitamin C:
208
mg
|
Calcium:
300
mg
|
Iron:
2
mg