Paneer Gassi Recipe (Mangalorean Style)
Paneer Gassi is a delectable Mangalorean dish that brings together the richness of paneer (Indian cottage cheese) and the bold flavors of roasted spices, fresh coconut, and coconut milk. This vegetarian curry, typically served with neer dosa (thin rice pancakes) or chapati, is an ideal choice for lunch or dinner. The combination of aromatic spices and the creamy texture of coconut milk results in a curry that is both satisfying and full of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion (roughly chopped) | 1 large |
| Garlic (cloves) | 10 |
| Byadagi dried chillies (or Kashmiri chillies) | 12 (or use 6 to 8 Kashmiri chillies and 6 small red chillies) |
| Coriander (Dhania) seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi seeds (Fenugreek seeds) | 1/4 teaspoon |
| Whole black peppercorns | 15 |
| Tamarind (lemon-sized ball) | 1 |
| Fresh coconut (grated) | 1 cup |
| Ghee | 2 tablespoons |
| Paneer (Homemade Cottage Cheese, cut into cubes) | 500 grams |
| Onion (finely sliced) | 1 medium |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coconut milk (thick) | 1 cup |
| Coconut milk (thin) | 1 cup |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 3 |
| Cardamom pods/seeds (Elaichi) | 2 |
| Curry leaves | 2 sprigs |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Servings
- Servings: 4 people
Cuisine
- Cuisine: Mangalorean
- Course: Lunch
- Diet: High Protein Vegetarian
Instructions
Step 1: Prepare the Tamarind and Roasted Spices
- Begin by soaking the tamarind ball in hot water for about 10 minutes to soften it.
- In a heavy-bottomed pan, heat 1 teaspoon of ghee. Add the coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, and black peppercorns. Roast each spice one by one over low heat, ensuring they do not burn. Once roasted and fragrant, remove from the pan and set aside to cool.
Step 2: Roast Coconut and Onion
- In the same pan, add a bit more ghee if needed. Sauté the finely sliced onion and garlic together until the onions turn golden brown.
- Add the freshly grated coconut to the pan and continue roasting until the coconut turns golden brown and slightly crispy. Remove the mixture from the pan and set it aside to cool.
Step 3: Make the Masala Paste
- After the roasted spices and the onion-coconut mixture have cooled, squeeze the tamarind to extract its juice, discarding the seeds.
- Combine the cooled roasted spices, onion-coconut mixture, and tamarind water in a blender. Blend into a smooth, thick paste. Set this aside for later use.
Step 4: Cook the Paneer Gassi
- Heat 1 tablespoon of ghee (or coconut oil) in the pan. Add the cinnamon stick, cardamom pods, and cloves. Sauté them until fragrant.
- Add the finely sliced onion and sauté for another minute. Then, add the curry leaves and stir well.
- Add the ground masala paste along with turmeric powder to the pan and cook, stirring occasionally, until the oil/ghee starts separating from the sides of the pan. This should take about 2 minutes.
Step 5: Add Paneer and Simmer
- Add the cubed paneer pieces to the pan and mix them well with the masala, making sure the paneer is coated evenly. Let it cook for about 5 minutes, stirring occasionally.
- Pour in the thin coconut milk and season with salt to taste. Bring the mixture to a boil. Then, reduce the heat to medium, cover, and cook for 5–7 minutes until the flavors meld together.
Step 6: Final Touches
- Once the curry is well-cooked and the paneer has absorbed the flavors, add the thick coconut milk. Stir gently and simmer for 1-2 minutes. Be careful not to let the curry boil after adding the thick coconut milk, as it may cause the milk to curdle.
- Remove from heat and serve the Paneer Gassi hot, ideally with neer dosa or chapati.
Tips for Making the Perfect Paneer Gassi
- Paneer: If using store-bought paneer, it’s a good idea to soak the cubes in warm water for a few minutes before adding them to the curry. This helps soften the paneer and allows it to absorb the curry’s flavors more effectively.
- Adjusting Spice Levels: Byadagi dried chillies are known for their mild heat and beautiful color. If you prefer a spicier curry, consider using a few extra dried red chillies or Kashmiri chillies.
- Consistency: If the curry becomes too thick, you can always adjust the consistency by adding a little more thin coconut milk or water.
- Curry Leaves: Curry leaves play a significant role in enhancing the overall flavor of the curry. Make sure to use fresh curry leaves if possible for the best flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 14g |
| Fat | 20g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sugars | 3g |
| Sodium | 200mg |
Paneer Gassi is a rich, aromatic curry that brings the flavors of coastal Mangalore right to your plate. The blend of spices, fresh coconut, and paneer make this dish a comforting meal that’s perfect for any occasion. Pair it with neer dosa, a light and soft rice pancake, or your favorite flatbread for a truly satisfying Mangalorean meal. Enjoy the depth of flavors with every bite!
