Gongura Paneer (Cottage Cheese with Sorrel Leaves)

Gongura/Sorrel leaves are sour greens that are abundantly available in Andhra. There are some popular dishes made with these greens, like Gongura Pachadi (pickle), Gongura Mutton, on which I grew up. These dishes are sour, spicy and lip smacking good.  Gongura Paneer is relatively new recipe which became very popular few years back. This recipe is adapted from here with my own touches. Try this recipe and I am sure you will love it.

gongura-paneer

Gongura Paneer  (Cottage Cheese with Sorrel Leaves)

Servings: 8

Ingredients:

Sorrel Leaves/Gongura: 4 cups (approx. 2 bunches)

Spinach/Palak: 2 cups (optional, gives nice color and balances sourness)

Cottage Cheese/Paneer: 300 gms, cubed

Onions: 1 Large, chopped finely

Green Chili: 3, chopped finely

Ginger Garlic Paste: 1 tbsp

Coriander Powder: 1 tbsp

Red Chili Powder: 1 tbsp

Turmeric Powder: 1/2 tsp

Salt: 1 tbsp (As required)

Garam Masala: 1/2 tsp

Lemon Juice: 2 tsp

Water: As required

For Tempering

Oil: 2.5 tbsp

Cumin: 1 tsp

Mustard Seeds: 1 tsp

Garlic: 4, crushed and chopped

Dry Red Chilies: 4-5

Curry Leaves: 1 sprig

Procedure:

  1. In a large pot, heat plenty of water to blanch greens.
  2. When water comes to boil, add sorrel greens and wait for the leaves to wilt. Takes 2 minutes. Take the leaves out and transfer to the blender.
  3. Next add spinach leaves and blanch for a minute until wilted. Transfer them to same blender and let them cool a bit. Add very little cold water and puree to smooth paste.
  4. Heat a deep non-stick pan and add oil. Temper the oil with cumin, mustard seeds, garlic, dry red chilies and curry leaves. Take some of the tempering into another bowl for garnish.
  5. In remaining oil, add onions and little salt and saute until translucent.
  6. Add green chilies and ginger garlic paste and saute until raw smell goes off.
  7. Add red chili, turmeric and coriander powder and saute well. Add 1/2 cup of water and cover cook until onions are well cooked. Takes 4 minutes.
  8. Add gongura puree and mix well. Partially cover the pan to avoid spluttering. Cook for 10 minutes stirring occasionally, until well reduced and cooked.
  9. Add paneer cubes, garam masala and remaining salt. Adjust seasoning. Saute for a minute.
  10. Switch off the flame and add lemon juice.
  11. Serve with kulchas/rotis/rice and onions.

 

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