Spicy Gongura Paneer | How to make Gongura Paneer Curry

25 mins

Spicy Gongura Paneer | How to make Gongura Paneer Curry- Usually, when we think of Paneer, we think Punjabi recipes. But not this one. It is a spicy, sour Curry that goes very well with Rotis.

The idea for this recipe was born during wedding meals. I was once served Gongura Pickle, a regular favourite for Andhras, and some Paneer Kurma. I finished the Gravy in the Kurma and had some Paneer cubes left on my plate. Then, I just added those Cubes to the classic combination of Gongura and hot rice and found that it tasted amazing. So, I worked a little bit on this novel combination and found that people really loved the taste. And that is how I shot the recipe and posted it. Just check it out!

Print this Recipe


Use this type of Gongura:

  1. Tender Gongura Leaves are good for this curry. In Telugu Cuisine, it is usually Old, seasoned Gongura leaves that are used for pickles and Rice. If the leaves are not tender, they turn into stringy fibre in this Paneer Curry.

Gongura turns sticky if you do not do this:

  1. We need adequate Oil for Gongura Paneer. Only then it tastes good. If the Oil isn’t sufficient, then the leaves turn sticky.

Do this to get a great taste:

  1. The sliced Green Chillies that we add to the Curry are spicy but turn nicely sour when soaked in Gongura base.

  2. Soak Paneer for 10 minutes in hot water before adding to the Curry to make it soft. And it will be able to soak in all the flavours nicely.

Spicy Gongura Paneer | How to make Gongura Paneer Curry - Recipe Video

Spicy Gongura Paneer | How to make Gongura Paneer Curry

| vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 4


  • 200 gms Paneer
  • Red Sorrel Leaves – One big bunch
  • 3 Green Chillies sliced vertically
  • 1/2 cup Tomato Paste
  • 1 Big Onion thinly chopped
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Garam Masala Powder
  • 1 tsp Coriander Powder
  • 2 tsps Mirchi Powder
  • 1/2 tsp Turmeric
  • Salt
  • 1 tsp Roasted Cumin Powder
  • 1/4 cup Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 2 Red Chillies
  • 200 ml Water


  1. Heat Oil and add Mustard Seeds, Cumin Seeds and Red Chillies and let the Mustard Seeds crackle.
  2. Fry the chopped Onion until they turn golden.
  3. When the Onions turn golden, add the Ginger Garlic Paste and Coriander Powder, Turmeric, Mirchi Powder, Cumin Powder, Garam Masala, Salt and fry well.
  4. Add the tender Gongura(Red Sorrel) leaves and cover them and cook the leaves well. Add Tomato paste and let it cook until oil separates.
  5. Pour water and the sliced Green Chillies and cook the mixture on high flame.
  6. Add Paneer pieces, cook on low flame for 5 minutes and remove from fire.

Leave a comment

Rate this Recipe:
Your email address will not be published.