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

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
Gluten-free
Vegetarian

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

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Paneer Tamatar Ka Khut

Paneer cooked with tomatoes

Ingredients

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