Prep 20 mins
Cook 0 mins
- 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
- 15 g roasted channa dal
- 350 g panir, cut into strips or the shape of your choice
- 150 ml coconut milk
For the tempering
- 50 ml sesame oil
- 1⁄4 teaspoon mustard seeds
- 1⁄4 teaspoon cumin seed
- 1 sprig curry leaf
- PLACE the tomatoes in a pan and add all the remaining ingredients, except the paneer and the coconut milk.
- Bring the mixture to a boil.
- Lower the heat and simmer, till the whole mixture is reduced to one-third.
- Remove and pass through a fine mesh soup strainer.
- Pour the strained liquid into a separate pan and bring to a boil.
- Add the coconut milk and the paneer to the liquid.
- Cook for two to three minutes.
- Remove from heat and set aside.
- For the tempering: Heat the oil in a frying pan, and add the mustard and cummin seeds.
- Stir over medium heat until they begin to crackle; then add the curry leaves and stir for another minute.
- Remove from heat and pour the tempering over the tamatar khut.