Step-by-Step Guide to Make Award-winning Goan Recipe: Pumpkin & Paneer Caldine
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Perfect Goan Recipe: Pumpkin & Paneer Caldine. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Goan Recipe: Pumpkin & Paneer Caldine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Goan Recipe: Pumpkin & Paneer Caldine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Goan Recipe: Pumpkin & Paneer Caldine is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Goan Recipe: Pumpkin & Paneer Caldine estimated approx 30-35 mins. Prep Time: 45 mins..
To begin with this particular recipe, we have to prepare a few ingredients. You can have Goan Recipe: Pumpkin & Paneer Caldine using 28 ingredients and 8 steps. Here is how you can achieve that.
A very famous & traditional Goan Recipe is this one and has its many variants- Viz. Prawns Caldine, Cauliflower Caldine, Pamphlet Caldine, Chicken/Mutton/Beef Caldine, Bottle Gourd Caldine, Yellow Pumpkin Caldine & so on…However, I chose to prepare this time a slightly off-beat to the same giving certain subtle tweaks in it & it truly turned out to be awesome Do consider giving it a try yourself, for sure #WS1 #bp22 #Yellow_Recipes #cooksnapchallenge
Ingredients and spices that need to be Prepare to make Goan Recipe: Pumpkin & Paneer Caldine:
- 200 gms Paneer: Cut Up in medium cubes or diamond shaped
- 1.5 Cups Potatoes: Cut Up in medium-big chunks
- 2 Cups Yellow Pumpkin: Cut Up in medium-big chunks
- 1 Cup Eggplants: Cut Up in medium-big chunks
- 1 Cup Fresh Green Peas
- 1 Cup Tomatoes: Cut Up in medium-big chunks
- To Taste Salt
- 1 Pinch Sugar
- 1.5tsps Tamarind Paste: Thick
- 1.5 Cups Fresh Coconut Milk: Both, Thick & Thin
- 1/2 Cup Fresh Coconut or Desiccated: Finely Grated
- 1 Cup Onions: Finely Sliced
- 1.5 tbsps (3 G) Paste: Ginger-Garlic-Green Chilli Paste
- 1/2 Cup Carrots: Cut Up in medium-big chunks
- 1/2 Cup Fresh Green Beans: Cut Up into 1” sizes- Lengthwise
- 4-5 Fresh Green Chillies
- 2 Tempering Spices: Bay Leaves
- 3-4 Whole Dry Red Chillies: Slit
- 4-6 Cloves
- 2 Cinnamon Sticks: Broken into 2-3 halves
- 3-4 Green Cardamoms
- 1 tsp Cumin & Mustard Seeds: I’ve used in it alternatively, the Bengali PanchPhoron
- 1 tsp Red Chilli Powder
- 1 tsp Turmerics
- 1 tsp Kashmiri Red Chilli Powder
- 1/4 tsp Hing/Asafoetida: Optional
- as required Cooking Oil or Coconut Oil: I’ve used the latter
- Garnish: Your Way
Steps to make to make Goan Recipe: Pumpkin & Paneer Caldine
- First Up: Cut Up all the veggies as aforementioned & wash well to set aside- Get rest all other ingredients & spices, ready & handy too- Prepare the fresh coconut milk as well & set aside for its later use in the recipe- Alternatively, you can use the store bought coconut milk too- Cut Up the Paneer too as mentioned above
- Next heat up a pan/wok/kadhai- Add in the coconut oil in it & gently sauté all the aforesaid veggies, one by one ☝️ & transfer all of that together in a separate plate/bowl- Add some more oil in the same pan & add into it the aforesaid tempering spices & allow until they start spluttering & turn fragrant
- ☝️👇🏻
- Now, time to add in it the finely sliced onions & sauté until translucent & pinkish in its colour- Add in the 3G Paste at this point & continue sautéing until the raw smell goes off completely- Also, add in the salt & sugar to hasten the frying process- Sauté continues
- Then, add into it the grated coconut & sauté until well combined- In goes the chopped tomatoes, red chilli powder & turmerics- Sauté until everything is well blended together- Add in some splashes of warm water to sauté nicely until the oil surfaces upto the pan- Heat need be adjusted to the medium during the entire sautéing process- Time, to add in the Paneer Pieces in it & mix everything well together until nicely combined
- Time to add in the Coconut Milk, both the consistency one by one & mix everything well together until nicely combined and well blended- Add in a very little warm water (if at all required)- Cover the pan- Heat reduced to the low-medium at this point onwards until nicely cooked but ensure not to overcook it at any point
- Keep stirring occasionally in between at least twice to have a check on it perfectly- Once done: Turn off the flame & let it sit on the hot oven itself, covered- For another 10 mins time before serving it piping hot with any types of Indian Breads or piping hot steamed rice or Pulao/Fried Rice or similar
- Post the given time: Transfer it to a separate serving bowl/plate or directly to the platters- Garnish it your own way to ENJOY this unique DELISH from the very land…
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So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Super Quick Homemade Goan Recipe: Pumpkin & Paneer Caldine. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!