Goa is a coastal state of India along the Western region, located along the Arabian Sea and has beautiful beaches and historic sites. Goa is the smallest state in India by size and is the fourth smallest by population. Although it is the smallest state, it has the highest GDP per capita. Goa’s history goes back 20,000 – 30,000 years.. From wiki – “Goa's history goes back 20,000–30,000 years. The rock art engravings exhibit the earliest traces of human life in India.:p.254Upper Paleolithic or Mesolithic rock art engravings have been found on the bank of the river Kushavati at Usgalimal. Petroglyphs, cones, stone-axe, and choppers dating to 10,000 years ago have been found in many places in Goa, such as Kazur, Mauxim, and the Mandovi-Zuari basin. Evidence of Palaeolithic life is seen at Dabolim, Adkon, Shigao, Fatorpa, Arli, Maulinguinim, Diwar, Sanguem, Pilerne, and Aquem-Margaon etc. Difficulty in carbon dating the laterite rock compounds poses a problem for determining the exact time period.[”The cuisine is highly influenced by the Hindu origin, but has high impact from the Portuguese with their colonization for about 400 hundred years. Seafood is a big part of Goan cuisine. Staple foods are rice and fish with strong spices and intense flavors. I got this recipe from here and made very few changes.. This recipe has its sourness from tamarind, distinct flavor of the coconut milk and delicious taste of paneer..
Cumin Seeds - 3/4 tea spoon
Coriander Seeds - 1 1/2 tea spoons
Salt - 1 1/2 tea spoons
Curry Leaves - 8 - 10
Coconut - 1/4 cup
Coconut Milk - 1/2 cup
Red Chili - 4
Garlic Cloves - 8
Ginger - 2 inch piece
Cinnamon - 1 piece
Cloves - 6
Coconut Oil - 3 table spoons
Paneer Cubes - 200 grams
Coriander Leaves - for garnish
Tamarind - 1 small lime size
Warm Water - 1/2 cup + 1/2 cup
Onions - 3 medium (chopped fine)
Turmeric Powder - 1/4 tea spoon + 1/4 tea spoon
Green Chili - 1
Dry roast the cumin seeds and coriander seeds until nice aroma comes.. About a minute.. Set aside to cool.
Soak tamarind in warm water for 15 minutes. After 15 minutes, extract juice and set aside.
Dry roast the coconut until it slightly becomes golden and set aside.
To a mixer jar, add the cumin seeds, coriander seeds, cloves, cinnamon, toasted coconut, garlic, ginger, red chili and 1/4 tea spoon turmeric
Grind it to a paste. Add a table spoon or two of water.
Heat oil in a pan and add curry leaves, green chili and the onions
Add salt and cook until the onions are golden
Add the tamarind water, 1/4 tea spoon turmeric and bring it to a boil and cook for a few minutes until the raw flavor of tamarind is gone.. About 3 -5 minutes.
Add the grinded paste and 1/2 cup warm water and the paneer and cook on slow flame for 5 minutes
Add the coconut milk and whisk to avoid curdling
Cook for 3 more minutes and garnish with coriander leaves and serve!!!