Paneer Gassi Recipe

About Paneer Gassi

Paneer Gassi when translated in English, simply means an Indian cottage cheese (paneer) and curry (gassi). Traditionally, the recipe of gassi belongs to the Mangalorean bunt community. They are from the coastal districts of Karnataka and prepare this unique curry in their signature style. This Paneer Gassi Recipe is a vegetarian variation that I have created at my home, by following my aunt’s recipe. She makes excellent bunt style food at home. Since the day I had tasted her dishes, I had to recreate this particular curry in my home too. Since I did try it out successfully, I am sharing it here on my blog. I must say that the Paneer Gassi is as delectable as its non-vegetarian counterpart. In fact, more only. I usually make this paneer dish on special occasions. Along with this, I also make the chana gassi sometimes with white chickpeas. This dish is slightly sweet due to the jaggery and coconut used in it. But it is beautifully balanced by the other spices used in the curry. Also, if the long list of ingredients is daunting you, then just stop stressing out. Its just that the list is long, but the procedure to make the Paneer Gassi Recipe is quite a hassle-free and easy one. It takes a bit of time, but the recipe is not difficult.  

More on Paneer Gassi

As I said, I have added about a teaspoon of jaggery in the ground coconut paste. But it is completely optional and can be skipped. Apart from this, the Paneer Gassi also is a bit sour, which comes from the tamarind used in the spice paste. But again, it gets balanced well by the rest of the ingredients. The Paneer Gassi Recipe is slightly spicy. For a spicier curry, increase the number of red chilies. Also, I have used byadagi red chilies that are usually less pungent and hot. You can use Kashmiri red chilies or Guntur chilies too. This Paneer Gassi does take some time to get done fully as there’s some pre preparation involved in it. So, the best option is to save it for special days/celebrations or weekends. A classic way of having it is to pair it with kori rotti or Neer Dosa or Malabar Parotta. However, chapatis, lachha paratha and even steamed rice is good with it.

How to make Paneer Gassi

Frying spices

1. Heat 1 tablespoon oil in a heavy kadai or pan. Keep the heat to a low. Add 2 tablespoons coriander seeds and ½ tablespoon cumin seeds.
2. Stir often and fry both coriander seeds and cumin seeds for 1 to 2 minutes on low heat.
3. Both coriander seeds and cumin seeds should become fragrant before you proceed to the next step.
4. Then add the following ingredients:

1 teaspoon fennel seeds ¼ teaspoon mustard seeds ¼ teaspoon whole black pepper 5 to 6 fenugreek seeds

5. Mix well and fry for 1 minute on low heat. Stir often.
6. Next, add 5 byadagi dried red chilies or Kashmiri dried red chilies and 15 to 16 curry leaves.
7. Mix again and fry for 1 minute more. Stir often.
8. Then, add ¼ cup chopped onions, 2 teaspoons chopped garlic and ½ teaspoon chopped ginger.
9. Mix very well and begin to sauté the onions.
10. Stirring often, sauté the onions till they become translucent.
11. Then, switch off the heat. Add ½ teaspoon tamarind and ¼ teaspoon turmeric powder.
12. Mix well and let this mixture cool. Making spice paste
13. Then, add in a grinder jar. Also, add ½ to ⅔ cup water.
14. Grind or blend to a fine and smooth consistency.
15. Remove the spice paste in a bowl. Keep aside. Making coconut paste
16. In the same grinder jar, add 1 cup tightly packed fresh grated coconut and 1 cup water.
17. Grind or blend to a smooth paste. Keep aside.

Making Paneer Gassi

18. Heat 3 tablespoons of oil in a heavy kadai or pan. Add ½ teaspoon mustard seeds.
19. Let the mustard seeds crackle on low heat.
20. Then, add ½ cup of chopped onions and 10 to 12 curry leaves (whole or chopped).
21. Mix and then begin to sauté onions on low to medium heat.
22. Sauté stirring often till the onions turn translucent.
23. Now, add the prepared spice paste.
24. Stir and mix very well.
25. Stirring often, sauté the masala till you see some oil releasing from the sides. The masala will also thicken.
26. Now, add 1 teaspoon jaggery powder and the prepared coconut paste. Jaggery is optional and can be skipped. Jaggery cannot be seen in the below picture as I added it first and mixed it with the masala.
27. Stir and mix very well.
28. Simmer the gravy for 3 to 4 minutes. Stir at intervals.
29. Then, add ½ cup water or add as required.
30. Season with salt as per taste.
31. Mix very well and simmer the gravy for 4 to 5 minutes.
32. Then, add 200 grams of cubed paneer. Best to use soft and fresh paneer.
33. Mix gently and simmer for a few seconds.
34. Switch off the heat and add 2 tablespoons of chopped coriander leaves. Mix gently.
35. Serve Paneer Gassi hot or warm with kori rotti, neer dosa, chapattis, parathas or steamed rice or malabar parotta. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paneer Lababdar (Restaurant Style Recipe) Matar Paneer Recipe | Punjabi Mutter Paneer Paneer Handi Palak Paneer Recipe (Spinach & Paneer Cheese Curry) This Paneer Gassi Recipe Post from the blog archives, first published in October 2017 has been republished and updated on December 2022.