Paneer Tamatar Ka Khut

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 150 g tomatoes, chopped
• 30 g ginger, peeled and roughly chopped
• 15 g garlic, crushed
• 5 g red chili peppers
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cinnamon
• 10 ml tamarind pulp
• salt
• 15 g roasted channa dal
• 350 g panir, cut into strips or the shape of your choice
• 150 ml coconut milk
• 50 ml sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seed
• 1 sprig curry leaf

Recipe

• 1 place the tomatoes in a pan and add all the remaining ingredients, except the paneer and the coconut milk.
• 2 bring the mixture to a boil.
• 3 lower the heat and simmer, till the whole mixture is reduced to one-third.
• 4 remove and pass through a fine mesh soup strainer.
• 5 pour the strained liquid into a separate pan and bring to a boil.
• 6 add the coconut milk and the paneer to the liquid.
• 7 cook for two to three minutes.
• 8 remove from heat and set aside.
• 9 for the tempering: heat the oil in a frying pan, and add the mustard and cummin seeds.
• 10 stir over medium heat until they begin to crackle; then add the curry leaves and stir for another minute.
• 11 remove from heat and pour the tempering over the tamatar khut.