Tuesday, 30 January 2018


Gongura Gongura pacchadi is quintessentially Telugu cuisine along with pacchadi . Telugu people, mainly from the states of  Andhra Pradesh  locally called it as Andhra Matha  in  Telugu due to significance in their day to day diet. While it has many culinary uses, the most popular is the pickled version. 

Gongura is rich in vitamins A, B1, B2, and B9.It has high amounts of vitamin C.It contains oxalic acid, which causes its sour taste.
Rich in potassium, calcium, phosphorus, sodium, and iron
Though it is rich in proteins and carbohydrates, it has a negligible quantity of fats.it is also Rich in flavonoids.

This green beauty Gongura has lot of health benefits. Let’s see some of them
Improve Eyesight
Helps in weight loss
Detoxify your body
Prevents cancer and tumour
Lower blood pressure
Reduces cold sores
Cure skin diseases
Treats insomnia and hyper tension
Heals wounds
Enhance our digestion
Boosts energy
Strengthen immunity etc.
Combining this amazing green beauty gongura and home made paneer I have prepared a spicy, tangy yummy dish  Gongura Paneer. Here it goes.

Homemade paneer              - 500grams
Medium size onions             - 4 nos  
Oil                                           - 2   tablespoon
Garam masala powder          -1   teaspoon
Salt                                          - to taste
Ginger garlic paste               - 1 1/2   teaspoon
Turmeric powder                   -1/4   teaspoon
Red chili powder                    - 1   teaspoon
Gongura leaves                      - 3   cup
Green chilies (adjust to spice needed) -10-15  
Curry leaves                           - 1 cup
Fresh coriander leaves         - 2   cup
Fresh mint leaves                  -1   cup
Garam masala powder          - 1   teaspoon
Fresh cream                           - 2 to 3 tbsps for garnishing

Marinate the paneer pieces in turmeric powder, red chili powder, salt and ginger garlic paste and keep aside for an hour.
In a pan add gongura leaves, coriander leaves, green chillies and mint leaves. Cover with lid and cook until soft.
Grind the leaves into a fine paste and keep aside.
Grind the onions and curry leaves into a fine paste and keep aside.
Heat oil in a pan, add onion curry leaves paste and cook on medium for 20 minutes until it reaches golden color.
Add marinade paneer and cook on medium flame  for 15-20 minutes.
Add gongura leaves paste and mix. Add the garam masala powder and salt.
Add water if needed. Mix and cover the pan and cook until the oil seperates from the gravy.
Spicy delicious Gongura paneer is ready to serve..
Serve hot with rotis, naan, parathaas etc.

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