Sanjita’s Coorgh-Style Cheese in a Sweet-Tart Tomato Sauce

Tamatar Paneer

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Since I was her sous-chef that night, Sanjita Carriappa asked me to cut the paneer into 1-inch cubes. She kept apologizing for using store-bought cheese, and marveled at the way I could slice a red onion in seconds. Sanjita’s chiseled features reveal her ancestral warrior heritage. She kept me regaled with stories of her Coorghi community as she instructed me on making the curry: Its key strength depended on the onion’s slow cooking, preparing it redolent with sweetness. In her origi