Paneer tamatar ki sabji Recipe
250g - cottage cheese (paneer)
8-10 medium - tomatoes, roughly chopped
1/2 lemon sized ball - tamarind
2 inch piece - ginger, roughly chopped
10-12 cloves - garlic, crushed
6-8 - whole dry red chillies
1 tbsp - sesame oil (til oil)
1 tsp - mustard seeds
1 tsp - cumin seeds
20 - curry leaves
3 inch stick - cinnamon
1 tsp - turmeric powder
2 tsps - coriander powder
1 tsp - cumin powder
Salt to taste
1/4 cup - roasted chana dal (dalia)
1/4 cup - coconut milk
Cut paneer into finger sized batons.
Soak tamarind in half a cup of warm water for half an hour, remove the pulp, strain and set aside.
Heat a pan and add chopped tomatoes along with chopped ginger, crushed garlic and dried red chillies.
Add half a cup of water and bring it to a boil.
Reduce heat, cover and simmer for fifteen to twenty minutes or till it is reduced to half.
Remove fom heat.
Cool and pass through a fine mesh or a soup strainer.
Heat oil in a pan, add mustard and cumin seeds, stir-fry briefly until mustard seeds begin to crackle.
Add curry leaves, cinnamon, turmeric powder, coriander powder and cumin powder.
Immediately add strained tomato mixture.
Bring it to a boil and stir in tamarind pulp and salt.
Add roasted Bengal gram powder and mix thoroughly.
Reduce heat and stir in coconut milk and add paneer pieces.
Simmer for two to three minutes and serve hot.