A rich and aromatic Goan curry featuring soft paneer cubes simmered in a complex, freshly-ground spice paste of roasted coconut and poppy seeds. A vegetarian delight packed with coastal flavors.
Prep30 min
Cook35 min
Servings4
Serving size: 1 cup
450cal
15gprotein
20gcarbs
35g
Ingredients
250 g Paneer (cut into 1-inch cubes)
1 cup Grated Coconut (fresh or desiccated)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tbsp White Poppy Seeds (also known as khus khus)
1 tsp Black Peppercorns
4 whole Cloves
1 inch Cinnamon Stick
1 whole Star Anise
4 whole Kashmiri Red Chillies (stems removed, for color)
Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.
A refreshing, no-cook Goan curry made with tangy kokum and creamy coconut milk. This instant sol kadi is tempered with classic Indian spices and is perfect for cooling down on a hot day, served alongside rice and fish curry.
About Paneer Xacuti, Goan Coconut Rice and Futi Kadi
Creamy, perfectly spiced Paneer Xacuti with aromatic Goan Coconut Rice and gut-friendly Futi Kadi. So flavorful!
This goan dish is perfect for dinner. With 1071.5 calories and 24.009999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 whole Guntur Red Chillies (stems removed, for heat (adjust to taste))
0.5 tsp Turmeric Powder
2 medium Onion (finely chopped)
2 medium Tomato (pureed)
1 tbsp Ginger-Garlic Paste
1 tsp Tamarind Paste
3 tbsp Vegetable Oil
1.5 cup Water (plus more for grinding)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Roast Spices and Coconut
In a dry, heavy-bottomed pan over low-medium heat, add coriander seeds, cumin seeds, poppy seeds, black peppercorns, cloves, cinnamon, star anise, and both types of dried red chillies.
Dry roast for 2-3 minutes, stirring constantly, until they become aromatic. Be careful not to burn them.
Remove the spices from the pan and set aside to cool.
In the same pan, add the grated coconut. Roast on low heat, stirring continuously, until it turns a deep golden brown, which should take about 6-8 minutes. This step is crucial for the authentic flavor.
Let the roasted coconut cool completely.
2
Grind the Xacuti Masala Paste
Transfer the cooled roasted spices and coconut to a high-speed blender or grinder jar.
Add the turmeric powder and about 1/4 cup of water.
Grind to a very smooth, thick paste. You may need to scrape down the sides and add a little more water, one tablespoon at a time, to achieve a fine consistency.
3
Prepare the Curry Base
Heat oil in a large pan or kadai over medium heat.
Add the finely chopped onions and sauté until they turn soft and translucent, about 5-7 minutes.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Stir in the tomato puree and cook for 6-8 minutes, until the mixture thickens and you see oil separating from the sides.
4
Cook the Masala and Simmer the Curry
Add the ground Xacuti masala paste to the pan. Mix well and cook for 7-9 minutes, stirring frequently, until the paste is well-cooked, darkens in color, and becomes highly fragrant.
Pour in 1.5 cups of water, add the tamarind paste and salt. Stir everything together to combine.
Bring the gravy to a gentle boil, then reduce the heat to low.
Gently slide in the paneer cubes.
Cover the pan and let the curry simmer for 8-10 minutes, allowing the paneer to absorb the complex flavors of the gravy.
5
Garnish and Serve
Turn off the heat and check for seasoning, adjusting salt if necessary.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving to allow the flavors to meld.
Serve hot with Goan Pao (local bread), roti, or steamed rice.
Servings
4
Serving size: 1 cup
525cal
8gprotein
71gcarbs
24gfat
Ingredients
1.5 cup Basmati Rice
1 cup Coconut Milk (full-fat, for best results)
2 cup Water
2 tbsp Coconut Oil
1 pcs Onion (medium, thinly sliced)
1 tsp Ginger-Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 pcs Cinnamon Stick (1-inch piece)
4 pcs Cloves
3 pcs Green Cardamom (pods, lightly crushed)
1 pcs Star Anise
2 tbsp Cashews (whole or halved)
2 tbsp Raisins
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
2
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
3
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
4
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
5
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
6
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
8
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.
Immediately add the asafoetida and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10-15 seconds until the curry leaves turn crisp and aromatic.
4
Finish and Serve
Carefully pour the hot tempering over the kokum-coconut milk mixture. You will hear a satisfying sizzle.
Stir gently to incorporate the flavors of the tempering throughout the kadi.
Garnish with freshly chopped coriander leaves.
Serve immediately at room temperature or chill for 30 minutes for a more refreshing experience. It pairs wonderfully with steamed rice and spicy Goan fish curry.
