Paneer Nadia Rasa
A creamy, fragrant paneer curry from Odisha, made with a rich coconut and tomato gravy. Delicately spiced, this dish is a comforting and flavorful vegetarian main course, perfect with rice or rotis.
For 4 servings
Prepare Coconut Paste and Paneer
- In a blender, combine the freshly grated coconut with 1/4 cup of water. Blend until you have a smooth, fine paste. Set aside.
- Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the paneer cubes and shallow-fry for 3-4 minutes, turning occasionally, until light golden on all sides.
- Remove the paneer and place it in a bowl of warm water. This keeps it soft and succulent.
Sauté Aromatics and Spices
- In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until they release their aroma.
- Add the finely chopped onions and cook for 6-7 minutes, stirring frequently, until they turn golden brown.
- Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw smell disappears.
Cook the Masala Base
- Add the tomato puree to the pan. Cook for 4-5 minutes until it thickens and the oil begins to separate at the edges.
- Lower the heat and add the turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes, stirring constantly to prevent burning.
Build the Coconut Gravy
- Add the prepared coconut paste to the pan. Stir continuously and cook on low-medium heat for 3-4 minutes until it's well combined and fragrant.
- Pour in 1.5 cups of warm water. Add salt and sugar, stirring well to combine. Bring the gravy to a gentle simmer.
Finish and Serve
- Drain the paneer from the warm water and gently add it to the simmering gravy.
- Cover the pan and let it cook on low heat for 5-7 minutes, allowing the paneer to absorb the flavors of the curry.
- Turn off the heat. Stir in the garam masala and ghee for a rich aroma and flavor.
- Garnish with freshly chopped coriander leaves and serve hot with steamed rice, roti, or paratha.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh coconut. If unavailable, you can use frozen grated coconut (thawed) or desiccated coconut soaked in warm water for 15 minutes.
- 2Soaking the fried paneer in warm water is a crucial step to ensure it remains soft and spongy in the curry.
- 3Cook the coconut paste on low to medium heat to prevent it from sticking to the pan or becoming bitter.
- 4Always use warm water for the gravy to maintain the temperature and prevent the curry from separating.
- 5For a richer flavor, you can lightly toast the whole spices before adding them to the oil.
Adapt it for your goals.
Vegan Version
Replace paneer with 250g of firm tofu (pressed and cubed) or 1.5 cups of boiled chickpeas. Use coconut oil or another vegetable oil instead of ghee.
Add VegetablesAdd Vegetables
Incorporate 1 cup of vegetables like green peas, diced carrots, or bell peppers. Add them along with the tomato puree and cook until tender.
Creamier GravyCreamier Gravy
For an even richer and creamier texture, blend 8-10 soaked cashews along with the coconut to make the paste.
Why this is on our healthy list.
Protein Powerhouse
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, cell growth, and maintaining overall body function, making this dish very satiating.
Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and converted into energy by the body.
Aids Digestion
The blend of spices like ginger, cumin, and coriander are traditionally known for their digestive properties, helping to stimulate digestive enzymes and promote gut health.
Frequently asked questions
One serving of Paneer Nadia Rasa contains approximately 400-450 calories, depending on the type of oil used and the fat content of the paneer and coconut.