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Mangalore Paneer Gassi

Originating in Mangalore on the rugged west coast of India, this curry is incredibly simple to make and a favourite at Spicery HQ - a light curry with a delicious balance of flavours.

20 minutes

35 minutes

3/5

Also works a treat with: Par-boiled cauliflower or broccoli florets

Book: Curry Legend Veggie Table (p66)

Goes great with: Lemon and Peanut Rice (p166) and Cucumber Kosambari (p146)

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Originating in Mangalore on the rugged west coast of India, this curry is incredibly simple to make and a favourite at Spicery HQ - a light curry with a delicious balance of flavours.

A souring agent is often added to curries of the region, here we’re using lemon juice and fresh tomato to compliment the rich paneer.

Click here to read all about our spice travels to research different recipes!

Recipe

20 minutes

35 minutes

3/5

Serves

4 with sides

Effort

Low Effort

Main Ingredient

Cheese/Paneer

Main Ingredient

Tomatoes/Peppers

Dietary

Vegetarian

Veggie Friendly

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Creamy

Meal Taste

Rich

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

India

  • 2 x 226g paneer cheese - cut into bite-size pieces
  • 4 medium tomatoes - 2 roughly chopped, 2 cut into wedges
  • 2 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • ½ lemon or lime
  • 400ml full fat coconut milk
  • 1 tbsp tomato puree

Curry Legend Veggie Table

Curry Legend Veggie Table

Ebook Only - £5.00

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Book Only - £15.00

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Mangalore Paneer Gassi - PDF Recipe Only - £0.50

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