📝 About This Recipe
This exquisite dish celebrates the unique culinary heritage of the Bene Israel community of Mumbai and the Konkan coast. It blends traditional Indian aromatics with the delicate balance of a 'Milchig' feast, featuring golden-seared paneer cubes bathed in a vibrant, spiced tomato and coconut milk gravy. Rich, fragrant, and deeply comforting, this curry is a testament to the beautiful fusion of Jewish dietary laws and vibrant Indian spices.
🥗 Ingredients
The Paneer Base
- 500 grams Paneer (cut into 1-inch cubes)
- 3 tablespoons Ghee or Vegetable Oil (for frying and sautéing)
- 1/2 teaspoon Turmeric Powder (for dusting the paneer)
The Aromatics
- 1 teaspoon Cumin Seeds (whole)
- 1 inch Cinnamon Stick (broken in half)
- 3-4 pieces Green Cardamom Pods (lightly crushed)
- 2 medium Red Onions (very finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground if possible)
- 2-3 pieces Green Chilies (slit lengthwise)
The Sauce and Spices
- 1 cup Tomato Purée (freshly blended)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 2 teaspoons Coriander Powder
- 1 teaspoon Garam Masala (high quality)
- 1 cup Coconut Milk (full fat for richness)
- 1 teaspoon Kosher Salt (or to taste)
The Finish
- 1/4 cup Fresh Cilantro (chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Toss the paneer cubes gently with the turmeric powder and a pinch of salt until evenly coated.
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2
Heat 1 tablespoon of ghee in a large non-stick skillet over medium heat. Sear the paneer cubes until they are golden brown on at least two sides (about 2-3 minutes per side). Remove and set aside.
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3
In the same skillet (or a heavy-bottomed pot), add the remaining 2 tablespoons of ghee. Once hot, add the cumin seeds, cinnamon stick, and cardamom pods. Sauté for 30-45 seconds until fragrant.
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4
Add the finely chopped onions to the pot. Sauté over medium heat for 8-10 minutes, stirring frequently, until they turn a deep golden brown. Do not rush this step, as caramelized onions provide the base flavor.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw aroma of the garlic disappears.
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6
Add the tomato purée and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the sides of the masala.
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7
Lower the heat and add the chili powder and coriander powder. Stir quickly for 1 minute to toast the spices without burning them.
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8
Slowly pour in the coconut milk while stirring constantly to create a smooth, creamy base.
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9
Add half a cup of warm water if the gravy is too thick. Bring the sauce to a gentle simmer.
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10
Carefully add the seared paneer cubes back into the sauce. Cover the pot and simmer on low heat for 5 minutes, allowing the paneer to absorb the flavors.
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11
Sprinkle the garam masala over the curry and stir gently so as not to break the paneer cubes.
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12
Turn off the heat. Stir in the fresh lemon juice and garnish generously with chopped cilantro before serving.
💡 Chef's Tips
For the softest paneer, soak the seared cubes in a bowl of warm water for 10 minutes before adding them to the curry. If you prefer a smoother sauce, you can blend the fried onion and tomato mixture before adding the coconut milk. Always use full-fat coconut milk to achieve the authentic, velvety texture characteristic of Indian-Jewish coastal cooking. Ensure your spices are fresh; Indian-Jewish cuisine relies on the potency of the aromatics rather than heavy cream. Be careful not to overcook the paneer in the sauce, as it can become rubbery if simmered for too long.
🍽️ Serving Suggestions
Serve hot with fragrant Basmati rice or Jeera (cumin) rice. Pairs beautifully with warm, buttery Naan or homemade Chapatis. Accompany with a fresh Israeli salad (diced cucumber, tomato, and onion) for a refreshing crunch. A side of mango pickle or a dollop of yogurt helps balance the warm spices. For a drink pairing, try a chilled glass of dry white wine or a salty Lassi.