Total Time
20mins
Prep 20 mins
Cook 0 mins

Ingredients Nutrition

Directions

  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.

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