How to make Goan Style Paneer -
Goan style cottage cheese cooked in tamarind and coconut milk based gravy.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cottage Cheese, Scraped Coconut (कसा हुआ नारियल)
Cuisine : Goan
Course : Main Course Vegetarian
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For more recipes related to Goan Style Paneer checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Paneer Dhania Korma Aloo Angoor Nadir Yakhni Paneer Yogi
Goan Style Paneer Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Goan Style Paneer Recipe
Cottage Cheese cut into ½ inch cubes 200 grams
Scraped Coconut 3/4 teaspoon
Coriander seeds 1 1/2 teaspoons
Oil 2 tablespoons
Onions chopped 2 medium
Scraped coconut 1/4 cup
Ginger 3/4 inch piece
Garlic 6-8 cloves
Cinnamon 1 inch piece
Cloves 5-6
Dried red chillies 3-4
Turmeric powder 1/4 teaspoon
Green chillies slit 2
Salt to taste
Tamarind pulp 1 teaspoon
Coconut milk 1/2 cup
Method
Step 1
Dry roast cumin seeds and coriander seeds till fragrant.Heat oil in a non stick pan, add onions and sauté till golden. Put the roasted spices into a mixer jar. Dry roast coconut till lightly browned.
Step 2
Add a little water to the onions so that they do not burn. Add ginger, garlic, cinnamon, cloves, red chillies turmeric powder and coconut to the mixer jar and grind with a little water to a fine paste.
Step 3
Add the paste to the pan and mix well and sauté for 2-3 minutes.
Step 4
Add green chillies, salt and continue to sauté. Add paneer cubes and mix. Add tamarind pulp and coconut milk and mix well. Serve hot with roti or chawal.
Nutrition Info
Calories : 1494 Kcal
Carbohydrates : 45.6 gm
Protein : 46.4 gm
Fat : 126.2 gm
Other : calcium- 602.7
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
