Paneer Gassi Recipe

Step 1: To begin making the Paneer Gassi Recipe, soak the ball of tamarind in hot water for 10 minutes

Step 2: In a heavy bottomed pan add 1 teaspoon ghee

Step 3: Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant

Step 4: Be careful to roast on a low flame so as not to burn the spices

Step 5: Once roasted remove from pan and set aside to cool

Step 6: In the same pan, add sliced onions, garlic and roast until onions start to turn brown

Step 7: Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown

Step 8: Remove from pan and set it aside

Step 9: Squeeze out the water from the tamarind and throw away the seeds

Step 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

Step 11: Now add remaining ghee/ coconut oil to the pan

Step 12: Add cinnamon, cardamoms, cloves and saute until fragrant

Step 13: Add sliced onions and sauté for a minute

Step 14: Add curry leaves, mix well

Step 15: Add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan

Step 16: Afte a minute, add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan

Step 17: Add the paneer pieces and give it a good mix so that the paneer is coated uniformly with the masala

Step 18: Continue stirring for 5 minutes

Step 19: Now add thin coconut milk and salt to taste, bring it to boil

Step 20: Reduce flame to medium, cover and cook until well done

Step 21: Once the chicken is cooked well, add thick coconut milk, reduce to simmer

Step 22: Cook for a minute or two and turn off the flame

Step 23: Do not let the curry come to boil as the milk might curdle

Step 24: Serve the Paneer Gassi Recipe along with neer dosa, Tomato Onion Chutney to create a delicious breakfast meal