Paneer Gassi Recipe
A high protein Mangalorean recipe with onion - roughly chopped, cloves garlic, byadagi dried chillies - or you can use 6 to 8 kashmiri chillies and 6 small red chillies). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Paneer Gassi Recipe, soak the ball of tamarind in hot water for 10 minutes
tamarind - lemon sizedpaneer (homemade cottage cheese) - cut into cubes(500 grams) - 2
In a heavy bottomed pan add 1 teaspoon ghee
ghee(1 tablespoon)ghee(1 tablespoon) - 3
Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant
byadagi dried chillies - or you can use 6 to 8 kashmiri chillies and 6 small red chillies)(12)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 4
Be careful to roast on a low flame so as not to burn the spices
- 5
Once roasted remove from pan and set aside to cool
- 6
In the same pan, add sliced onions, garlic and roast until onions start to turn brown
onion - roughly chopped(1)cloves garlic(10)onion - finely sliced(1) - 7
Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown
fresh coconut - grated(1 cup)coconut milk - thick(1 cup)coconut milk - thin(1 cup) - 8
Remove from pan and set it aside
- 9
Squeeze out the water from the tamarind and throw away the seeds
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)tamarind - lemon sized - 10
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
onion - roughly chopped(1)tamarind - lemon sizedfresh coconut - grated(1 cup)paneer (homemade cottage cheese) - cut into cubes(500 grams)onion - finely sliced(1)coconut milk - thick(1 cup)coconut milk - thin(1 cup) - 11
Now add remaining ghee/ coconut oil to the pan
fresh coconut - grated(1 cup)ghee(1 tablespoon)coconut milk - thick(1 cup)coconut milk - thin(1 cup)ghee(1 tablespoon) - 12
Add cinnamon, cardamoms, cloves and saute until fragrant
cloves garlic(10)inch cinnamon stick (dalchini)(1)cloves (laung)(3)cardamom (elaichi) pods/seeds(2) - 13
Add sliced onions and sauté for a minute
onion - roughly chopped(1)onion - finely sliced(1) - 14
Add curry leaves, mix well
curry leaves(2) - 15
Add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan
ghee(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)ghee(1 tablespoon) - 16
Afte a minute, add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan
ghee(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)ghee(1 tablespoon) - 17
Add the paneer pieces and give it a good mix so that the paneer is coated uniformly with the masala
paneer (homemade cottage cheese) - cut into cubes(500 grams) - 18
Continue stirring for 5 minutes
- 19
Now add thin coconut milk and salt to taste, bring it to boil
fresh coconut - grated(1 cup)salt - to tastecoconut milk - thick(1 cup)coconut milk - thin(1 cup) - 20
Reduce flame to medium, cover and cook until well done
- 21
Once the chicken is cooked well, add thick coconut milk, reduce to simmer
fresh coconut - grated(1 cup)coconut milk - thick(1 cup)coconut milk - thin(1 cup) - 22
Cook for a minute or two and turn off the flame
- 23
Do not let the curry come to boil as the milk might curdle
coconut milk - thick(1 cup)coconut milk - thin(1 cup)curry leaves(2) - 24
Serve the Paneer Gassi Recipe along with neer dosa, Tomato Onion Chutney to create a delicious breakfast meal
onion - roughly chopped(1)paneer (homemade cottage cheese) - cut into cubes(500 grams)onion - finely sliced(1)
Nutrition Facts
Per serving
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Paneer Gassi Recipe
A high protein Mangalorean recipe with onion - roughly chopped, cloves garlic, byadagi dried chillies - or you can use 6 to 8 kashmiri chillies and 6 small red chillies). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
24 steps- 1
To begin making the Paneer Gassi Recipe, soak the ball of tamarind in hot water for 10 minutes
tamarind - lemon sizedpaneer (homemade cottage cheese) - cut into cubes(500 grams) - 2
In a heavy bottomed pan add 1 teaspoon ghee
ghee(1 tablespoon)ghee(1 tablespoon) - 3
Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant
byadagi dried chillies - or you can use 6 to 8 kashmiri chillies and 6 small red chillies)(12)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 4
Be careful to roast on a low flame so as not to burn the spices
- 5
Once roasted remove from pan and set aside to cool
- 6
In the same pan, add sliced onions, garlic and roast until onions start to turn brown
onion - roughly chopped(1)cloves garlic(10)onion - finely sliced(1) - 7
Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown
fresh coconut - grated(1 cup)coconut milk - thick(1 cup)coconut milk - thin(1 cup) - 8
Remove from pan and set it aside
- 9
Squeeze out the water from the tamarind and throw away the seeds
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)tamarind - lemon sized - 10
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
onion - roughly chopped(1)tamarind - lemon sizedfresh coconut - grated(1 cup)paneer (homemade cottage cheese) - cut into cubes(500 grams)onion - finely sliced(1)coconut milk - thick(1 cup)coconut milk - thin(1 cup) - 11
Now add remaining ghee/ coconut oil to the pan
fresh coconut - grated(1 cup)ghee(1 tablespoon)coconut milk - thick(1 cup)coconut milk - thin(1 cup)ghee(1 tablespoon) - 12
Add cinnamon, cardamoms, cloves and saute until fragrant
cloves garlic(10)inch cinnamon stick (dalchini)(1)cloves (laung)(3)cardamom (elaichi) pods/seeds(2) - 13
Add sliced onions and sauté for a minute
onion - roughly chopped(1)onion - finely sliced(1) - 14
Add curry leaves, mix well
curry leaves(2) - 15
Add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan
ghee(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)ghee(1 tablespoon) - 16
Afte a minute, add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan
ghee(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)ghee(1 tablespoon) - 17
Add the paneer pieces and give it a good mix so that the paneer is coated uniformly with the masala
paneer (homemade cottage cheese) - cut into cubes(500 grams) - 18
Continue stirring for 5 minutes
- 19
Now add thin coconut milk and salt to taste, bring it to boil
fresh coconut - grated(1 cup)salt - to tastecoconut milk - thick(1 cup)coconut milk - thin(1 cup) - 20
Reduce flame to medium, cover and cook until well done
- 21
Once the chicken is cooked well, add thick coconut milk, reduce to simmer
fresh coconut - grated(1 cup)coconut milk - thick(1 cup)coconut milk - thin(1 cup) - 22
Cook for a minute or two and turn off the flame
- 23
Do not let the curry come to boil as the milk might curdle
coconut milk - thick(1 cup)coconut milk - thin(1 cup)curry leaves(2) - 24
Serve the Paneer Gassi Recipe along with neer dosa, Tomato Onion Chutney to create a delicious breakfast meal
onion - roughly chopped(1)paneer (homemade cottage cheese) - cut into cubes(500 grams)onion - finely sliced(1)
About this recipe
A high protein Mangalorean recipe with onion - roughly chopped, cloves garlic, byadagi dried chillies - or you can use 6 to 8 kashmiri chillies and 6 small red chillies). Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
