Paneer Gassi Recipe Made Easy
Lunch

Paneer Gassi Recipe Made Easy

This homemade Paneer Gassi Recipe Made Easy recipe is flavorful, easy to prepare and suitable for Lunch diets....

⏱️

10 Min Prep

🔥

35 Min Cook

🍽️

4 Servings

🥗

High Protein Vegetarian

Ingredients

  • 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
  • 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
  • 1 tablespoon Ghee
  • 1 inch Cinnamon Stick (Dalchini)
  • 3 Cloves (Laung)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 Curry leaves

Instructions

1
To begin making the Paneer Gassi preparation guide, soak the ball of tamarind in fiery aqua for 10 moments.In a heavy bottomed cooking vessel empty in 1 teaspoon ghee.
2
bake coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant.
3
Be careful to bake on a low flame so as not to scorch the spices.
4
Once roasted remove from cooking vessel and set aside to cool.In the same cooking vessel, empty in sliced onions, garlic and bake until onions start to turn brown.
5
Now empty in freshly grated coconut and continue to bake until coconut starts to turn golden brown.
6
Remove from cooking vessel and set it aside.Squeeze out the aqua from the tamarind and throw away the seeds.
7
Once all the roasted spices and the shallot-coconut toss together has cooled, empty in them all to a blender and pulse into a creamy paste along with the tamarind aqua.Now empty in remaining ghee/ coconut coat to the cooking vessel.
8
empty in cinnamon, cardamoms, cloves and saute until fragrant.
9
empty in sliced onions and sauté for a minute.
10
empty in curry leaves, toss together well.empty in the ground masala paste along with turmeric and cook thoroughly until coat/ghee separates from the sides of the cooking vessel.Afte a minute, empty in the ground masala paste along with turmeric and cook thoroughly until coat/ghee separates from the sides of the cooking vessel.empty in the paneer pieces and give it a good toss together so that the paneer is coated uniformly with the masala.
11
Continue stirring for 5 moments.
12
Now empty in thin coconut whole milk and seasoning to salty profile, bring it to bubble.Reduce flame to medium, put a lid on and cook thoroughly until well done.
13
Once the chicken is cooked well, empty in thick coconut whole milk, reduce to low-boil.
14
cook thoroughly for a minute or two and turn off the flame.
15
Do not let the curry come to bubble as the whole milk might curdle.offer the Paneer Gassi preparation guide along with neer dosa, Tomato shallot Chutney to create a mouth-watering breakfast meal. .

Recipe Information

Cuisine
Mangalorean
Course
Lunch
Diet
High Protein Vegetarian
Total Time
45 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

35 mins

Total Time

45 mins
#mangalorean #lunch #highproteinvegetarian
Author

Master Chef

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