Loading...
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
Sauté Aromatics and Spices
Cook the Masala Base
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
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.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 463.16 calories per serving with 14.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Coconut Gravy
Finish and Serve
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.
Incorporate 1 cup of vegetables like green peas, diced carrots, or bell peppers. Add them along with the tomato puree and cook until tender.
For an even richer and creamier texture, blend 8-10 soaked cashews along with the coconut to make the paste.
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.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and converted into energy by the body.
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.
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.
Yes, it can be part of a healthy diet. It's a good source of protein from paneer and healthy fats from coconut. To make it healthier, you can reduce the amount of oil and ghee used.
Absolutely. Substitute paneer with firm tofu or chickpeas, and replace the ghee with coconut oil or any other vegetable oil to make it completely plant-based.
This curry pairs beautifully with steamed basmati rice, jeera rice, plain roti, naan, or parathas. A simple side salad or raita also complements the dish well.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly on the stovetop or in the microwave before serving.