GONGURA PANEER

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.

INGREDIENTS

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

METHOD

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.