Ingredients:

• Paneer – 200 gm
• oil to deep fry
• mustard – 1 tsp
• Garlic 1 full pod, peeled
• Onions 2, chopped
• Curry leaves few
• Tomatoes 2, chopped
• curry powder – 2 tbsp
• Tamarind extract – 2 cups (from Lime size Tamarind)
• salt to taste
• For curry powder:
• Red Chillies 20
• Coriander seeds – 2 tbsp
• Turmeric root – 1 small piece
• Fennel seeds (Saunf) – 2 tsp
• pepper – 1 tsp
• Chana (Bengal gram) Dal – 4 tbsp

Method:

1. Roast without oil and powder with few dried curry leaves.
2. Cut paneer into 2 cm cubes and deep fry in hot oil till golden brown.
3. Drain on kitchen paper.
4. Heat 3 tbsp of oil, add mustard.
5. When it crackles, add garlic, fry till garlic turns dark brown.
6. Add onion and curry leaves.
7. Fry till onion is light brown.
8. Add curry powder, tomato and tamarind extract.
9. Add salt and simmer till it thickens to creamy consistency.
10. Add paneer and simmer for 2-3 minutes.
11. Serve hot with steamed rice.