Paneer Tamatar Ka Khut

Name: Paneer Tamatar Ka Khut
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon ground roasted cumin; 1½ teaspoons table salt; 9 ounces (250 grams) paneer (pressed fresh cheese), cut into 1-inch (2½-cm) fingers; 2 tablespoons ground roasted chana dal; ½ cup (100 ml) coconut milk; ½ lemon-size ball tamarind; 2-inch (5-cm) piece fresh ginger, chopped; 15 medium tomatoes, chopped; 20 fresh curry leaves; 1 teaspoon cumin seeds; 1 teaspoon ground turmeric; 3 (1-inch/2½-cm) cinnamon sticks; 6 to 8 dried red chiles, stemmed and broken in half; 10 to 12 cloves garlic, crushed; 1 teaspoon brown mustard seeds; 1 tablespoon sesame oil; 2 teaspoons ground coriander

Paneer cooked with tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Hyderabadi royal cuisine has been strongly influenced by the Andhra style of South India, hence the use of typically Andhran ingredients like tamarind, coconut, and sesame oil here. The roasted chana dal acts as a thickening agent. Serve with parathas.

Ingredients

½ lemon-size ball tamarind
15 medium tomatoes, chopped
2-inch (5-

Asia
India
Andhra Pradesh
Main course
Vegetarian
Gluten-free

Method

Put the tamarind in a bowl, add 1 cup (200 ml) warm water, and soak for 30 minutes. Squeeze out the pulp, push through a strainer, and set aside.
Place a nonstick saucepan