Gongura Paneer
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5.0
3 reviews
Excellent
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Gongura Paneer
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 4 Tablespoons ghee
- 1 Teaspoon cumin seeds
- 1 Teaspoon coriander seeds
- 1 Teaspoon black peppercorns
- 2 cinnamon sticks
- 5 curry leaves
- 2 Teaspoons fresh ginger Pressed & Chopped
- 2 shallots Thinly Sliced
- 4 green chilis Stemmed & Sliced
- 2 red chilis Stemmed & Chopped
- 6-8 Cloves garlic
- 1 Tablespoon ginger Finely Minced
- 1 Teaspoon chili powder
- 1 Teaspoon garam masala
- 1 Teaspoon Turmeric
- ½ Teaspoon coriander powder
- 2 Tablespoons Grated/Desiccated Coconut
- ½ Teaspoon salt
- ½ Cup rhubarb Thinly Sliced
- 1 ½ Cups spinach Coarsely Chopped
- 3 Tablespoons lemon juice
- 6 Ounces tomato paste
- 8 Ounces paneer Indian Cottage Cheese
- 1 Teaspoon garam masala
- ¾ Cup Dissolved Vegetable Bullion Water 1 Cube
- 2 Tablespoons fresh cilantro Finely Chopped
Instructions
- Start off by sauteeing the cubed paneer in little oil over medium heat in a large saupan until golden brown and then set aside on paper towels.
- Heat four tablespoons of ghee or oil in a large saucepan over medium heat and add the cumin seeds, coriander seeds, black peppercorns, and cinnamon sticks.
- When the seeds begin to crackle and pop, add the curry leaves.
- As soon as the curry leaves start curling, add the shallots.
- Fry the shallots until they start showing signs of translucency, and add the garlic, ginger, and red chilis.
- Look for signs of the shallots browning and add the chili powder, coriander powder, turmeric, grated or desiccated coconut, and half a teaspoon of salt. Mix well.
- Once the aromatics begin giving off a prominent toasted aroma, turn the heat to high and add the rhubarb. Saute for two minutes.
- Add the spinach and saute for a further two minutes or until the spinach wilts.
- Mix in the tomato paste and three tablespoons of lemon juice while constantly stirring to ensure that it does not stick.
- Stir in the vegetable bullion liquid and bring to a boil.
- Now that the curry is boiling reduce the heat to low and add the cubes of fried paneer. Stir in the garam masala.
- Cook uncovered while infrequently stirring for eight to ten minutes, or until the curry reaches a thick consistency.
- Season according to taste with extra salt and lemon juice as needed.
- Remove the cinnamon sticks, blend in the chopped cilantro and serve immediately.
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Overall Rating
5.0
3 reviews
Excellent
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