From Our Kitchen

Veg Ghassi (Coastal Coconut Curry)

Name: Veg Ghassi (Coastal Coconut Curry)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup mixed vegetables (green beans, peas, carrots); 100 g paneer, cubed (added at the end); 1 tbsp oil; 1/2 tsp ginger, grated; 1 tsp garlic, minced; 6-8 curry leaves; 2 whole Kashmiri red chillies; 1/4 cup onion, chopped; 2 tbsp Kardemome Ghassi Masala; 2 tbsp tamarind paste; 1/2 tsp mustard seeds; 1/2 cup onion, sliced; 1 cup coconut milk or fresh coconut purée; 1/2 cup hot water; handful fresh coriander, to garnish; to taste salt

A fragrant Konkan/Mangalorean coconut-tamarind curry with vegetables and paneer, made with Kardemome Ghassi Masala. Serve with neer dosa or aapam for an authentic coastal meal.

Ingredients

Servings

1 cup mixed vegetables (green beans, peas, carrots)
100 g paneer, cubed (added at the end)
1 tbsp oil
1/2 tsp ginger, grated
1 tsp garlic, minced
6-8 curry leaves
2 whole Kashmiri red chillies
1/4 cup onion, chopped
2 tbsp Kardemome Ghassi Masala
2 tbsp tamarind paste
1/2 tsp mustard seeds
1/2 cup onion, sliced
1 cup coconut milk or fresh coconut purée
1/2 cup hot water
handful fresh coriander, to garnish
to taste salt

Method

In a pan heat 1 tbsp oil. Add ginger, garlic, curry leaves, Kashmiri red chillies and 1/4 cup chopped onion. Sauté until onion is light pink.
Add 2 tbsp Kardemome Ghassi Masala and 2 tbsp tamarind. Mix well. Cool and grind to a smooth paste.
In a kadhai heat 2 tbsp oil. Add curry leaves, mustard seeds and 1/2 cup sliced onion. Sauté with salt until onion is pink.
Add the ground paste and stir until oil releases. Add the mixed vegetables and sauté for 2-3 minutes.
Add coconut purée and 1/2 cup hot water. Bring to a boil, add paneer and cook on low flame for 2 minutes.
Garnish with coriander leaves. Serve hot with neer dosa or aapam.

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