Gongura Paneer Curry – Red Sorrel Paneer Curry
Red Sorrel Paneer Curry is a healthy curry perfect for Meatless Monday.
Servings: 4
Calories: 167.33kcal
Ingredients
Masala Ingrediens:
- 5 cloves
- ½ teaspoon cumin seeds
- 1 teaspoon coriander seed
- 7 black peppercorns
- 1 cinnamon stick
- ¼ cup frozen grated coconut or freshly grated coconut
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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