Paneer Gassi

 Serves: 4 

Onion3/4 largechopped
Jaggeryto taste
Water1/2 cupor more
Cilantro leavesgarnish
Turmeric1/4 tsp
Tamarindto taste
For masala:
Coconut1 cup
Coriander seeds2 tbsp
Cumin seeds1/2 tbsp
Fennel seeds1 tsp
Mustard seeds1/4 tsp
Black pepper1/4 tsp
Fenugreek4 - 5 seeds
Red chilis2 - 3 hot
Red chilis2 - 3 colorKashmiri
Curry leavesto taste
Onion1/2 largechopped
Garlic2 cloveschopped
Ginger1 inchchopped

  • In little oil, fry coriander and cumin seeds until aromatic. Add mustard seeds, fennel seeds, fenugreek, peppers, for 1 minute. 
  • Then add curry leaves, red chilis, onion, garlic,  and ginger until onion is transparent
  • Allow mixture to cool, then grind to smooth paste with coconut and water
  • Heat oil once more, add onions, and fry for few minutes
  • Add the spice mix and bring to boil
  • Reduce heat and add turmeric, tamarind, jaggery, and little water if needed
  • Cook for 5 minutes then add paneer
  • Garnish with cilantro and tadka, serve with rotis or rice