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Gongura Paneer


  • 4 Tablespoons Ghee
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Coriander Seeds
  • 1 Teaspoon Black Peppercorns
  • 2 Cinnamon Sticks
  • 5 Curry Leaves
  • 2 Teaspoons Fresh Ginger Pressed & Chopped
  • 2 Shallots Thinly Sliced
  • 4 Green Chilis Stemmed & Sliced
  • 2 Red Chilis Stemmed & Chopped
  • 6-8 Cloves Garlic
  • 1 Tablespoon Ginger Finely Minced
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Turmeric
  • ½ Teaspoon Coriander Powder
  • 2 Tablespoons Grated/Desiccated Coconut
  • ½ Teaspoon Salt
  • ½ Cup Rhubarb Thinly Sliced
  • 1 ½ Cups Spinach Coarsely Chopped
  • 3 Tablespoons Lemon Juice
  • 6 Ounces Tomato Paste
  • 8 Ounces Paneer Indian Cottage Cheese
  • 1 Teaspoon Garam Masala
  • ¾ Cup Dissolved Vegetable Bullion Water 1 Cube
  • 2 Tablespoons Fresh Cilantro Finely Chopped


  • Start off by sauteeing the cubed paneer in little oil over medium heat in a large saupan until golden brown and then set aside on paper towels.
  • Heat four tablespoons of ghee or oil in a large saucepan over medium heat and add the cumin seeds, coriander seeds, black peppercorns, and cinnamon sticks.
  • When the seeds begin to crackle and pop, add the curry leaves.
  • As soon as the curry leaves start curling, add the shallots.
  • Fry the shallots until they start showing signs of translucency, and add the garlic, ginger, and red chilis.
  • Look for signs of the shallots browning and add the chili powder, coriander powder, turmeric, grated or desiccated coconut, and half a teaspoon of salt. Mix well.
  • Once the aromatics begin giving off a prominent toasted aroma, turn the heat to high and add the rhubarb. Saute for two minutes.
  • Add the spinach and saute for a further two minutes or until the spinach wilts.
  • Mix in the tomato paste and three tablespoons of lemon juice while constantly stirring to ensure that it does not stick.
  • Stir in the vegetable bullion liquid and bring to a boil.
  • Now that the curry is boiling reduce the heat to low and add the cubes of fried paneer. Stir in the garam masala.
  • Cook uncovered while infrequently stirring for eight to ten minutes, or until the curry reaches a thick consistency.
  • Season according to taste with extra salt and lemon juice as needed.
  • Remove the cinnamon sticks, blend in the chopped cilantro and serve immediately.