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Paneer Xacuti

Name: Paneer Xacuti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 250 g paneer (cut into cubes); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 0.75 cup coconut (fresh, grated); 1 tbsp poppy seeds; 4 pcs dried red chili; 2 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 6 pcs black peppercorns; 4 pcs cloves; 2 pcs green cardamom; 1 inch cinnamon; 1 pinch turmeric powder; 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 1 tsp tamarind paste; 2 tbsp oil; 1.25 cup water; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(42)

TASTE SCORE

8/10

Paneer Xacuti brings the warm, layered flavors of Goa to a rich paneer curry. Toasted coconut, poppy seeds, chilies, and whole spices make a deep, fragrant masala that turns simple paneer into a special meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

400 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prep the paneer and aromatics.
1.Cut the paneer into medium cubes.
2.Slice the onions and chop the tomatoes.
3.Peel the garlic and roughly chop the ginger.
4.Keep the tamarind paste and water ready near the stove.
roast · ~8 min
Roast the xacuti masala ingredients.
1.Heat a pan on low heat and add the grated coconut.
2.Add poppy seeds, dried red chili, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamom, and cinnamon.
3.Roast, stirring often, until the coconut turns light golden and the spices smell nutty.
4.Add the sliced onion and roast for 2 to 3 minutes more until lightly softened.
TIPKeep the heat low so the coconut browns evenly and the spices do not turn bitter.
mix · ~5 min
Grind the roasted masala.
Cool the roasted mixture slightly, then grind it with the garlic, ginger, tamarind paste, and 0.75 cup water to a smooth, thick paste.
saute · ~7 min
Cook the tomato base.
1.Heat oil in a kadai over medium heat.
2.Add the chopped tomatoes and turmeric powder.
3.Cook until the tomatoes soften and turn pulpy.
4.Stir in the ground xacuti paste and cook until the masala thickens slightly.
simmer · ~7 min
Simmer the gravy.
Add the remaining 0.5 cup water and salt. Mix well and simmer gently for 6 to 8 minutes until the gravy looks rich and the oil starts to show at the edges.
saute · ~4 min
Add the paneer and finish the curry.
Add the paneer cubes and coat them gently in the gravy. Cook for 3 to 4 minutes on low heat so the paneer warms through without turning chewy.
TIPDo not overcook the paneer after adding it; a short simmer keeps it soft.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, poi, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut on low heat until just light golden; dark brown coconut will make the xacuti bitter.
2
Let the roasted mixture cool slightly before grinding so the masala blends smoother and stays fragrant.
3
Grind the coconut-spice mixture very fine; a gritty paste gives the curry a coarse mouthfeel.
4
Cook the ground masala until the raw onion-garlic smell disappears and oil begins to show at the edges.
5
Add paneer only at the end and simmer gently for a few minutes so the cubes stay soft, not rubbery.
6
If the gravy thickens too much as it sits, loosen it with a splash of hot water before serving.
7
This curry tastes even better after a short rest, once the tamarind, coconut, and whole spices settle together.