Paneer Gassi Recipe

Name: Paneer Gassi Recipe
Prep time: 45 min
Cuisine: Mangalorean
Ingredients: For Kori Gassi Masala Paste; 1 Onion; roughly chopped; 10 cloves Garlic; 12 Byadagi Dried Chillies; or you can use 6 to 8 kashmiri chillies and 6 small red chillies); 1 tablespoon Coriander (Dhania) Seeds; 1 teaspoon Cumin seeds (Jeera); 1/4 teaspoon Methi Seeds (Fenugreek Seeds); 15 Whole Black Peppercorns; Tamarind; lemon sized; 1 cup Fresh coconut; grated; 1 tablespoon Ghee; For the curry; 500 grams Paneer (Homemade Cottage Cheese); cut into cubes; 1 Onion; finely sliced; Salt; to taste; 1/2 teaspoon Turmeric powder (Haldi); 1 cup Coconut milk; thick; 1 cup Coconut milk; thin; For tempering:; 1 tablespoon Ghee; 1 inch Cinnamon Stick (Dalchini)

By Admin

Prep Time Total in 45 M

Course Lunch

Cuisine Mangalorean

Diet High Protein Vegetarian

Paneer Gassi Recipe is a delicious coconut and red chilli based curry from the coastal region of Mangalore. Traditionally the curry is made with chicken. This curry has a lovely blend of different fragrant spices, which is quite unique to Mangalore's cultural heritage. Mangalore cuisine is mostly influenced by Tulu speaking Bunts, the Kannada speaking Brahmins, Konkani speaking Catholics and Goud Saraswat Brahmins to name a few.

Ingredients

For Kori Gassi Masala Paste
1 Onion
roughly chopped
10 cloves Garlic
12 Byadagi Dried Chillies
or you can use 6 to 8 kashmiri chillies and 6 small red chillies)
1 tablespoon Coriander (Dhania) Seeds
1 teaspoon Cumin seeds (Jeera)
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
15 Whole Black Peppercorns
Tamarind
lemon sized
1 cup Fresh coconut
grated
1 tablespoon Ghee
For the curry
500 grams Paneer (Homemade Cottage Cheese)
cut into cubes
1 Onion
finely sliced
Salt
to taste
1/2 teaspoon Turmeric powder (Haldi)
1 cup Coconut milk
thick
1 cup Coconut milk
thin
For tempering:
1 tablespoon Ghee
1 inch Cinnamon Stick (Dalchini)
3 Cloves (Laung)
2 Cardamom (Elaichi) Pods/Seeds
2 Curry leaves

Instructions

Step 1

To begin making the Paneer Gassi Recipe, soak the ball of tamarind in hot water for 10 minutes

Step 2

In a heavy bottomed pan add 1 teaspoon ghee

Step 3

Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant

Step 4

Be careful to roast on a low flame so as not to burn the spices

Step 5

Once roasted remove from pan and set aside to cool

Step 6

In the same pan, add sliced onions, garlic and roast until onions start to turn brown

Step 7

Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown

Step 8

Remove from pan and set it aside

Step 9

Squeeze out the water from the tamarind and throw away the seeds

Step 10

Once all the roasted spices and the onion-coconut mix has cooled, add them all to a blender and blend into a smooth paste along with the tamarind water

Step 11

Now add remaining ghee/ coconut oil to the pan

Step 12

Add cinnamon, cardamoms, cloves and saute until fragrant

Step 13

Add sliced onions and sauté for a minute

Step 14

Add curry leaves, mix well

Step 15

Add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan

Step 16

Afte a minute, add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan

Step 17

Add the paneer pieces and give it a good mix so that the paneer is coated uniformly with the masala

Step 18

Continue stirring for 5 minutes

Step 19

Now add thin coconut milk and salt to taste, bring it to boil

Step 20

Reduce flame to medium, cover and cook until well done

Step 21

Once the chicken is cooked well, add thick coconut milk, reduce to simmer

Step 22

Cook for a minute or two and turn off the flame

Step 23

Do not let the curry come to boil as the milk might curdle

Step 24

Serve the Paneer Gassi Recipe along with neer dosa, Tomato Onion Chutney to create a delicious breakfast meal