Goan Paneer Curry

Everything about Goa is special. The food, the beaches, the people, the drinks, and in fact everything and anything about it. I simply love this place and when we were in India, this used to be one permanent holiday every year. While this place is famous for a number of goodies, when it comes to food nothing can beat the popular Goan Fish Curry. The chicken adaptation is also equally good but today I decided to give a vegetarian twist with this superbly yummy Paneer version. Although it does not have the special fishy flavors, but vegetarians do not prefer it anyway and today's recipe is especially for them to enjoy this much missed Goan Delicacy. Serve it with some steamed rice and enjoy this yummy Goan dish!

                                           

Ingredients

300 grams paneer

3 pieces of 1-inch cinnamon

3 pieces of cloves

1 tsp coriander seeds

4-5 black peppercorns

1 tsp poppy seeds

10 whole red chillies

1/2 coconut grated 

2 onions, directly roasted on stove top until skin charred

4 big garlic cloves or 5 medium

1 tsp garam masala

6 tbsp tomato puree

3 tbsp cream

1/2 tsp sugar

Salt to taste

2 tsp + 3 tbsp oil ( I used Olive Oil)

Direction

Heat 2 tsp oil and lightly roast the cinnamon, cloves, poppy seeds, coriander seeds, peppercorns, and red chillies. Transfer to a coffee grinder or mixer and let it cool. In the same oil, fry the coconut until the raw smell disappears and slightly browned. Take care not to burn it. Add this to the grinder. Now, remove the charred skin of the stove-top roasted onions and chop. Add this to the grinder too. Lastly, add the garlic cloves and grind everything to a smooth paste using very little water. 

Now, heat another pan and add 2 tbsp oil and lightly fry the paneer pieces and keep aside. In the same oil, add the paste and fry for 3-5 minutes stirring continuously. Now add the puree, garam masala, salt, and sugar and fry till the mixture starts leaving oil from the sides. Add the fried paneer pieces and mix gently taking care not to break the pieces. Now add the cream and stir. Keep it covered for 3-5 minutes on liw flame. Check for seasoning and remove from heat. Serve hot with steamed rice.