Paneer Gassi Recipe
Description:
The Paneer Gassi Recipe is a delicious coconut-based curry from the coastal region of Mangalore, India. Traditionally made with chicken, this variation uses paneer, or homemade cottage cheese, making it a perfect high-protein vegetarian dish. With a unique blend of aromatic spices and rich coconut milk, this curry brings a taste of Mangalore’s diverse culinary influences, including those from the Tulu-speaking Bunts, Kannada-speaking Brahmins, Konkani-speaking Catholics, and Goud Saraswat Brahmins. This hearty dish is sure to leave a lasting impression on anyone who loves flavorful, spice-rich food.
Cuisine: Mangalorean
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
For Kori Gassi Masala Paste:
| Ingredient | Quantity |
|---|---|
| Onion | 1, roughly chopped |
| Garlic | 10 cloves |
| Byadagi Dried Chillies | 12 (or use 6-8 Kashmiri chillies and 6 small red chillies) |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek) | 1/4 teaspoon |
| Whole Black Peppercorns | 15 pieces |
| Tamarind | Lemon-sized ball |
| Fresh Coconut | 1 cup, grated |
| Ghee | 1 tablespoon |
For the Curry:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 500 grams, cut into cubes |
| Onion | 1, finely sliced |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coconut Milk (Thick) | 1 cup |
| Coconut Milk (Thin) | 1 cup |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 3 pieces |
| Cardamom Pods (Elaichi) | 2 pods |
| Curry Leaves | 2 sprigs |
Preparation Time:
10 minutes
Cooking Time:
35 minutes
Instructions
-
Prepare the Tamarind:
Soak the tamarind ball in hot water for about 10 minutes. Once softened, squeeze the tamarind to extract the pulp and discard the seeds. Set the tamarind water aside for later. -
Roast the Spices for the Masala Paste:
In a heavy-bottomed pan, heat 1 teaspoon of ghee. Add the coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, and black peppercorns one by one. Roast each spice on low heat until fragrant, ensuring they do not burn. Once roasted, remove the spices from the pan and set them aside to cool. -
Roast the Onion and Coconut:
In the same pan, add the sliced onions and garlic. Roast them until the onions begin to turn brown. Then, add the grated fresh coconut and continue to roast until the coconut turns golden brown. Remove this mixture from the pan and set it aside to cool. -
Blend the Masala Paste:
Once the roasted spices and the onion-coconut mixture have cooled, transfer them to a blender. Add the tamarind water and blend everything into a smooth, thick paste. Set the masala paste aside. -
Tempering:
In the same pan, add the remaining ghee or coconut oil. Heat it and add the cinnamon stick, cardamom pods, and cloves. Sauté the spices until they release their fragrance. Next, add the sliced onions and sauté for about a minute. Add the curry leaves and mix well. -
Cook the Masala Paste:
Add the ground masala paste to the pan along with turmeric powder. Stir well and cook the mixture until the oil or ghee separates from the sides of the pan. This process may take a few minutes. Stir occasionally to ensure it doesn’t stick. -
Add the Paneer:
Add the paneer cubes to the pan and stir gently to coat them evenly with the masala. Allow the paneer to cook in the masala for about 5 minutes, letting the flavors infuse. -
Simmer the Curry:
Add the thin coconut milk to the pan, along with salt to taste. Stir well and bring the curry to a gentle boil. Once it comes to a boil, reduce the heat to medium and cover the pan. Let the curry cook until the paneer is tender and the flavors meld together. -
Finish with Thick Coconut Milk:
Once the curry is cooked and the paneer has absorbed the flavors, add the thick coconut milk. Stir gently and let it simmer for another minute or two. Avoid letting the curry boil at this stage to prevent the coconut milk from curdling. -
Serve:
Serve the Paneer Gassi hot with neer dosa, steamed rice, or chapati for a complete and satisfying meal. For a traditional touch, pair it with tomato-onion chutney.
Tips for Best Results:
- Paneer: If you are using store-bought paneer, ensure it is fresh for the best texture. Homemade paneer works beautifully in this dish, offering a soft and spongy texture that absorbs the curry flavors wonderfully.
- Spice Level: Adjust the number of dried red chillies according to your spice preference. Byadagi chillies lend a mild heat and a vibrant red color, but you can swap them with Kashmiri chillies for a milder curry.
- Coconut Milk: The combination of thick and thin coconut milk gives the curry a creamy texture while keeping it light. Use fresh coconut milk for the best results.
Enjoy this rich, aromatic Paneer Gassi as part of a hearty Mangalorean-inspired meal!
