Paneer Soya Goan Curry Recipe | How To Make Goan Style Paneer Soya Curry | Varun Inamdar

3 months ago

Learn how to make "Paneer Soya Goan Curry Recipe" at home with chef Varun Inamdar only on ‪at getcurried‬

Paneer Soya Goan Curry is a flavorful fusion dish that combines the richness of paneer and soya chunks with traditional Goan spices and a coconut-based gravy. This curry offers a unique blend of creamy, spicy, and aromatic flavors, making it a perfect dish for those who love Indian cuisine with a coastal twist.
For a vegan twist to this dish paneer can be replaced with tofu, similarly, if soya chunks are not available, chickpeas can be used as an alternative. Both substitutes will maintain the hearty and nutritious qualities of the dish.

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Ingredients:
1 Litre Full Fat Milk
1 Cup Soya Granules (Soaked in Hot Water)
Salt (As Per Taste)
1 tsp Red Chilli Powder
2 tsp Lemon Juice
Water (As per Required)
1 Fresh Coconut (Grated)
5-6 Kashmiri Dried Red Chillies
4-5 Byadgi Dried Red Chillies
1 Onion (Sliced)
1 Tomato (Chopped)
15-20 Garlic Cloves (Peepled)
1 tbsp Coriander Seeds
1 tbsp Oil
1 tsp Mustard Seeds
1 Onion (Chopped)
3-4 Kokum Petals
2 Green Chillies
Add Prepared Spiced Paste
Water (As per Required)
Salt (As Per Taste)

Transcript

00:00Well, today's recipe, Goan Curry.

00:04Well, not just any curry, but using a protein that we're actually going to make in-house.

00:09It's a combination of Paneer and Soya.

00:12Let's call it maybe a Soyaneer.

00:14Let's begin Soyaneer Goan Curry.

00:24What I'm going to do is divide this recipe into 3 components.

00:27The first one of course, Soyaneer, making that at home.

00:30Second one is making the curry paste.

00:33And the third one is tempering all of this and actually making the Soyaneer Goan Curry.

00:38First things first, Milk in a Kadhai.

00:42Let's allow the milk to come to a boil.

00:47And once that happens, I'm going to add in Soy granules,

00:50which have been soaked in hot water for half an hour.

00:56Stir this well.

00:58To flavour, I'm going to add in Salt.

01:05And along with this, Chilli powder.

01:10Once this is done, you see that the milk is wonderfully flavoured and coloured.

01:16I'm going to add in Lemon juice.

01:18This will ensure that the milk splits in a couple of seconds.

01:22One quick little stir, and that should be good.

01:28Let's transfer this, onto a strainer lined with muslin cloth.

01:34Let's add in some plain water.

01:36Now this will help this cool down completely.

01:39And also drain off the excess lemon juice.

01:42You bring all of this together, like so.

01:47Let's press this like so, to ensure all the excess water comes out.

01:51And then, you keep this to rest.

01:53If you wish, you can also keep some of this in the fridge.

01:55Let's move on to the next component, and that is making the Chutney.

01:59Or making the paste, for the curry.

02:02Let's begin with fresh Coconut.

02:06Move on to adding in dried Red Chillies, for colour, Kashmiri.

02:14And for spice, Bedgi.

02:17Let's move on to sliced Onions.

02:22Next, roughly cut Tomatoes.

02:27Couple of cloves of Garlic.

02:31And lastly, Coriander seeds, untoasted.

02:34Let's cover this, and grill this for about 15-20 minutes.

02:37And while we wait, let's make the Chutney.

02:39For the Chutney, we're going to take a bowl.

02:41And lastly, Coriander seeds, untoasted.

02:44Let's cover this, and grind this, into a paste.

02:52Let's begin with Vegetable Oil.

02:54In a wok, or a Kadai, or a pan, choice is completely yours.

02:58And once that heats up, I'm going to add in Black Mustard seeds.

03:01Let's add in, roughly cut Red Onions.

03:03Couple of Petals of Kokum.

03:07Whole Green Chillies.

03:09And once the Onions begin to saute, before they change colour,

03:12I'm going to add in the Spice paste.

03:16Let's immediately top this up, with a cup full of water.

03:18Depending on the consistency that you're looking at.

03:20And along with this, Salt.

03:26Let's give this a quick stir.

03:28Allow this to boil, on medium flame, for 8-10 minutes.

03:31For the rawness of the Chillies and things like that, to just normalise.

03:40This curry has boiled perfectly well.

03:42Time to now introduce, the Soya Neer in the curry.

03:45Well, what I wish to do is, instead of dropping it in the curry,

03:49I wish to plate it, in the plate itself, in the platter itself, in the bowl itself.

03:53So that it also kind of looks nice.

03:57With this, our Soya Neer Goan Curry is done and ready.

04:00Make this for your family, make this for your friends.

04:02What to eat this with? Maybe a bowl of steamed rice,

04:05maybe some Neer Dosas actually, why not?

04:07Maybe Uttapams, or maybe just like that.

04:09Choice is well completely yours.

04:11Make this, try this and let me know, how you like this.

04:14And if you like this whole idea of Soya Neer,

04:17give me a thumbs up in the comment section.

04:19And I promise, I'll show you some more recipes, using Soya Neer.

04:23Bye for now.

Paneer Soya Goan Curry Recipe | How To Make Goan Style Paneer Soya Curry | Varun Inamdar

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