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Paneer tamatar ki sabji
Method
- 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.
- Stir-fry briefly.
- 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.
Ingredients:
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
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
RECIPES BY JYOTISINGLA
