Paneer Gassi Recipe
A lovely blend of different fragrant spices, which is quite unique to Mangalore's cultural heritage but made with paneer.In association with Preethi Kitchen Appliances
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.
Coconut plays an important part in Mangalorean cuisine and the main ingredient in the Paneer Gassi is the coconut. The sweetness of the coconut milk balances the spicy flavours from the red chillies, peppercorns, cloves and the bitterness from the fenugreek seeds.Traditionally, Mangalorean Curry is served with Kori Rotti, a traditional and unique crispy flatbread made from rice flour, Neer Dosa or Simple Rice Pancakes, Kottige (Idlis Steamed in leaves of Jackfruit ) and simple rice.
If you are looking for more Paneer recipes here are some :
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
How to make Paneer Gassi Recipe
To begin making the Paneer Gassi Recipe, soak the ball of tamarind in hot water for 10 minutes.
In a heavy bottomed pan add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant. Be careful to roast on a low flame so as not to burn the spices. Once roasted remove from pan and set aside to cool.
In the same pan, add sliced onions, garlic and roast until onions start to turn brown. Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown. Remove from pan and set it aside.
Squeeze out the water from the tamarind and throw away the seeds. 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.
Now add remaining ghee/ coconut oil to the pan. Add cinnamon, cardamoms, cloves and saute until fragrant. Add sliced onions and sauté for a minute. Add curry leaves, mix well.Add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan.
Afte a minute, add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan.
Add the paneer pieces and give it a good mix so that the paneer is coated uniformly with the masala. Continue stirring for 5 minutes. Now add thin coconut milk and salt to taste, bring it to boil.
Reduce flame to medium, cover and cook until well done. Once the chicken is cooked well, add thick coconut milk, reduce to simmer. Cook for a minute or two and turn off the flame. Do not let the curry come to boil as the milk might curdle.
Paneer Gassi Recipe is part of the Mother's Day Recipe Contest 2018