Paneer Gugini - పనీర్ గుగిని - Indian Food Andhra Recipes Telugu Vangtalu - గాయత్రి వంటిల్లు

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


    • Potatoes – 850gms 
    • White Peas – 1 Cup 
    • Paneer – 650gms 
    • Curry Leaves – Few 
    • Lemon – 2 
    • Oil – 1/4 Cup 
    • Turmeric Powder – 1/2 tsp 
    • Salt To Taste 
    • Asafoetida – Little 
    • Red Chili Powder – 1/2 tsp 
    • Coriander For Garnishing 

    Ingredients for Paste: 

    • Poppy Seeds – 5tsps 
    • Coriander Seeds – 1 1/2tsps 
    • Cumin Seeds – 1tsp 
    • Cinnamon – 1/4” Piece 
    • Cloves – 4 
    • Cardamom – 1 
    • Mace – Small Piece 
    • Nutmeg – Small Piece 
    • Dried Ginger – 1/2” Piece 
    • Ginger – 1/2” Piece 
    • Bay Leaves – 3 
    • Green Chilies According To Taste 
    • Red Chilies – 4 

    Grind all these ingredients to a fine paste by adding water. Paste should be very fine. 

    Ingredients for seasoning: 

    • Cumin Seeds – 1/4 tsp 
    • Mustard Seeds – 1/4tsp 
    • Kalonji (Onion Seeds or Nigella Seeds) – 1/4 tsp 
    • Aniseeds(Saunf) – 1/4 tsp 
    • Fenugreek Seeds – 4,5 Seeds 
    • Bay Leaves – 4 or 5

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Soak the white peas for six hours or preferably overnight. Wash them and add a little salt and turmeric powder. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. When the cooker is cool remove it and keep aside. Clean the potatoes. Add salt and pressure cook for 15 minutes in the similar way you cooked the white peas. Remove the potatoes from cooker when done. Keep them aside for a while and when cold remove the skins. Cut them into small pieces and keep aside. Take some pieces of boiled potatoes and make a fine paste in a mixie. This helps for gravy thickening. Cut paneer into small pieces and keep aside. If you like you can even deep fry these paneer pieces in oil and use. 


    Heat a pan & add oil to it. Then add the seasoning ingredients and fry well. Then add asafetida and fry. Next add the red chili powder and fry. Now add the curry leaves and mix well. Now add the paste and fry well. Then add the potato paste and mix. Then add boiled potato pieces and boiled white peas and mix well. Add sufficient water to get nice gravy. Then add salt and cook covered for 10 to 15 minutes. There will be a nice aroma. Then remove the lid and add paneer pieces and mix well. Extract the juice of lemons. Switch off the heat and add the lemon juice and mix well. Transfer this to a serving bowl. Remove the bay leaves and discard. Garnish with chopped coriander and serve hot.


    For gravy thickening some use a mixture of wheat flour and water, some use a mixture of corn flour and water. Here we are using boiled potatoes paste. No one can identify what you have added as gravy thickening when you use boiled potato paste.

    Always add the lemon juice to a dish after you switch off the heat, otherwise the dish becomes bitter. 

    This Gugini can be served with rice, roti, parathas, puris, naans. It can even be served as a chat with chopped onions and sev. This dish tastes good when you are suffering from cold and throat problems.

     Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
    Anonymous said...

    Hi gayatri gaaru,
    I think guggini,potals are basically oriya dishes which u have used them as your kind of recipe,pl be clear enough to tell public the origin of the dish also.

    May 7, 2009 1:41 AM

    BloggerGayatri Vantillu said...

    I believe, all vegetables and other ingredients are a gift of God to mankind!!! Preparing different dishes is the ingenuity of each individual which cannot be patented because it is impossible. The beauty lies in sharing it across so that others can try it also and enjoy. In cooking there is very little scope to use the superlatives like "The Best", "Authentic" etc. Taste has no regional boundaries. I believe in taking from East, West, North and South. I wish, I were to get an opportunity to travel, eat and dine with different people so that I can appreciate and take what I like in their cooking. There are no regional boundaries in tastes. The only boundry is ones tongue.

    May 7, 2009 6:05 AM

    Your Earlier comments on the Blog
    Anonymous said...

    Hi Gayatrigaru !

    Am from US(Vegetarian).U r doing a great job!I suggest ur site to many of my friends.
    Can u show some North Indian dishes

    May 27, 2009 4:57 AM

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