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.

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