Paneer Xacuti with Goan Poee Bread

Instructions

1. 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. 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. 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. 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. 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.