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

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is lower in calories and provides a similar texture.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk is a cost-effective substitute.

soya chunks

🥗Healthier: textured vegetable protein

💰Cheaper: chickpeas

Chickpeas provide protein and a similar texture at a lower cost.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and retains flavor.

Soak soya chunks in hot water for 20 minutes, then drain and squeeze out excess water.

Heat oil in a pan over medium heat and add mustard seeds until they crackle.

Add chopped onions and sauté until golden brown, about 5-7 minutes.

Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant.

Add chopped tomatoes and cook until soft, about 5 minutes.

Mix in turmeric, red chili powder, and coriander powder, cooking for 2 minutes.

Add soaked soya chunks and cubed paneer, stirring to coat with spices.

Pour in coconut milk and add curry leaves; simmer for 15-20 minutes on low heat.

Sprinkle garam masala and salt, stirring well.

Cook for another 5 minutes, allowing flavors to meld.

Garnish with fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens