Gongura Paneer Curry – Red Sorrel Paneer Curry

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Last Updated on December 14, 2020 by Chef Mireille

Gongura Paneer Curry – Red Sorrel Paneer Curry

This Vegetarian curry is easy to make, utilizing red sorrel leaves and all its health benefits.

Bowl of Curry with Red Sorrel and Paneer

How do you shop at foreign markets? Do you go with a list of ingredients based on a recipe you want to make and stick firmly to the list? Do you also wander around and all the different ingredients and also pick up a few things that strike your fancy? Are you adventurous and get some different ingredients without knowing what it is or what you are going to do with it when you leave the market?

I’m in the second category. Sure I will have a list of ingredients, but I also slowly wander the store aisle by aisle looking for interesting things for me to try, especially if it is the first time I am visiting the market.

This is how I discovered gongura. This was a long way back in my Indian cooking journey and every time I would go to the Indian market I would pick a new vegetable to try, not exactly knowing what it was.

So I picked up gongura and it took a lot of research to figure out what it was. Back then, the internet wasn’t full of so much information of these Indian vegetables.

I finally figured out that it was red sorrel leaves. Closely related to amaranth, these green leaves are full of so many health benefits.

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Red Sorrel Health Benefits

Gongura aka Red Sorrel Leaves

Rich in Vitamin C & Vitamin B12, Iron, Calcium, Potassium, Phosphorous and Protein.

Why You Should Eat More Gongura (Red Sorrel)

  • controls Anemia
  • helps in Weight Loss
  • boosts Energy
  • controls Blood Pressure
  • strengthens Bones
  • boosts Immune System
  • heals Wounds
  • healthy Hair
  • helps Renal Health
  • aids Digestive System
  • controls Hypertension
  • helps Insomnia
  • Detoxifies the body

This flavorful curry starts off with a delicious spiced coconut masala.

IN THE MAKING – HOW TO MAKE GONGURA PANEER CURRY

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This curry is delicious with your favorite paratha or flatbread like Tomato Paratha or Dashmi Roti.

Gongura LR 2

It’s like a different twist to Saag Paneer. Unlike most of my recipes, this is not a traditional recipe from any one part of India, but one of my own creation. With the coconut masala used, I would say it’s more in the style of South Indian cooking.

Gongura LR

Before we get to today’s recipe, you might want to try this Gongura Shrimp Curry for the seafood lovers here!

bowl of curry with paneer and red sorrel
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Gongura Paneer Curry – Red Sorrel Paneer Curry

Red Sorrel Paneer Curry is a healthy curry perfect for Meatless Monday.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Vegetarian Entree
Cuisine: Indian
Servings: 4
Calories: 167.33kcal

Ingredients

Masala Ingrediens:

Curry Ingredients:

  • 2 tablespoons oil
  • 7 oz. diced paneer
  • 1 strand curry leaves
  • 1 chopped small onion
  • 3 chopped plum tomatoes
  • 1 bunch red sorrel leaves gongura
  • ¼ teaspoon ground turmeric
  • ½ teaspoon red chile powder cayenne pepper
  • Salt to taste
  • 2 tablespoons finely chopped cilantro

Instructions

  • In a dry skillet, add cloves, cumin seed, coriander seed, peppercorns and cinnamon. Dry roast until fragrant, 1 -2 minutes.
  • Transfer to coffee/spice grinder. Grind spices to a powder.
  • Add coconut and 1/ 4 cup water. Grind to a paste.
  • Heat 2 tablespoons oil in a large skillet or wok.
  • Add paneer and fry until golden brown, tossing frequently.
  • Remove to a paper towel.
  • Add curry leaves to the pan. After the leaves start to sizzle, add onion.
  • Saute until onions are translucent and softened.
  • Add tomatoes and cook for 7-8 minutes until very soft.
  • Add sorrel leaves and 1 cup of water. Stir to combine.
  • Reduce heat to medium and cover. Cook for about 5 minutes, until sorrel is well wilted.
  • Transfer contents of skillet to blender.
  • Add coconut masala and puree.
  • Return the puree to skillet.
  • Add turmeric and chile powder.
  • Add paneer and salt. Stir to combine.
  • Simmer on low heat for 5 minutes.
  • Add cilantro and stir to combine.
  • Serve with rice or paratha.

Nutrition

Calories: 167.33kcal | Carbohydrates: 9.81g | Protein: 7.09g | Fat: 11.95g | Saturated Fat: 3.53g | Sodium: 352.42mg | Fiber: 3.07g | Sugar: 4.15g
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Brian Jones

    Now you have me intrigued by red sorrel, does it have a similar flavour to regular sorrel? It is planting season for me right now and sorrel is always a regular crop in our garden, I now have to find some red sorrel to give it a try!

  2. Beth Neels

    I’m with you, I wander and find interesting things. Half of the time, they sit in the cupboard forever! This looks awesome! I don’t think I’ve seen red sorrel. I will have to locate some!

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