Paneer Gassi Recipe
With Different odorous spices
Paneer Gassi is a delicious Mangalorean style cuisine
4 tbsp Oil
4 tbsp Coriander Seeds
1/2 tbsp Cumin
2 tsp Mustard seeds
1/4 tsp Peppercorns
1/4 tsp fenugreek
1/4 tsp Fennel
5-6 Kashmiri Red Chilies
30 Curry leaves
1 cup OnionChopped
1/2 tsp GingerChopped
1/2 tsp Tamarind
1/4 tsp Turmeric
5 cup WaterFor grinding
1 cup CoconutFreshly grated
As per taste Salt
200 grams Paneer/Cottage CheeseCube size
What is Paneer Gassi and How to make Paneer Gassi Recipe
Paneer Gassi is a delicious Mangalorean style cuisine which includes cottage cheese, coconut, red, and some basic spices. In Paneer Gassi recipe, many types of spices are used in the making of this curry. This curry has a perfect blend of different odorous spices, which is very novel to Mangalore’s cultural heritage. In Mangalorean cuisines, coconut plays an imminent role and is used almost in every dish. In fact, in Paneer Gassi, coconut is the main ingredient. This dish goes well with any kind of rice or Indian flatbread.
Special Tips to cook Paneer Gassi
- To get a mildly sweet taste, you can also add 1 tsp grated jaggery in the paneer gassi gravy while adding paneer into the gravy.
- You can make changes in the spices used in the recipe as per your liking.
Before starting the cooking preparations, soak tamarind in hot water for 10-15 minutes.
Preparing Spices for Gassi Recipe
Take a heavy-bottomed pan and add 1 teaspoon ghee. Keep the flame low and add coriander seeds and cumin seed and roast until it becomes aromatic. Be careful not to burn the spices.
After that, add fennel seeds, mustard seeds, fenugreek seeds, peppercorn, red, and curry leaves. Stir well and roast it for one minute.
Add sliced onions, garlic-ginger paste, and roast until the onions become translucent.
Add tamarind and turmeric in this mixture and mix it well. Turn off the flame and allow it cool down for some time.
Once the mixture has cooled, add them in a blender. Add 2-3 cups of water and blend the mix to make a smooth paste. Take the paste out in a bowl.
In the same jar, add a cup of water and 1 cup freshly grated coconut, grind it to make a smooth paste.
Cooking Paneer Gassi
Heat 2-3 tbsp of oil in a medium-sized pan and mustard seeds. Once it starts crackling, add 1/2 cup chopped onions and few curry leaves.
Now add the spice paste and mix it well. Cook until the oil separates from the sides of the pan.
Add coconut paste and stir it well. Simmer the gravy for 2-3 minutes.
Add paneer cubes, 1/2 cup water, salt and simmer the paneer gassi gravy for 4-5 minutes. Switch off the flame and add coriander and mint leaves.
Serve the paneer gassi dish hot with roti, parantha or rice.
|4 tbsp Oil|
|4 tbsp Coriander Seeds|
|1/2 tbsp Cumin|
|2 tsp Mustard seeds|
|1/4 tsp Peppercorns|
|1/4 tsp fenugreek|
|1/4 tsp Fennel|
|5-6 Kashmiri Red Chilies|
|30 Curry leaves|
|1 cup Onion|
|1/2 tsp Ginger|
|1/2 tsp Tamarind|
|1/4 tsp Turmeric|
|5 cup Water|
|1 cup Coconut|
|As per taste Salt|
|200 grams Paneer/Cottage Cheese|