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 Time25 mins
Cook Time20 mins
Total Time45 mins
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)
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 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.
Calories: 393kcal | Carbohydrates: 15g | Protein: 9g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 33mg | Sodium: 612mg | Potassium: 308mg | Fiber: 4g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 208mg | Calcium: 300mg | Iron: 2mg