Ingredients:

• Cottage cheese (paneer)- 250 g
• Tomatoes, roughly chopped – 8-10
• Tamarind – 1/2 lemon-sized ball
• Ginger, roughly chopped – 2 ” piece
• Garlic, crushed – 10-12 Cloves
• Whole dry Red Chillies – 6-8
• Sesame oil (til oil) – 1 tbsp
• 1 tsp- Mustard Seeds
• 1 tsp- Cumin seeds
• 1 tsp- Curry leaves
• 20- Cinnamon, 3 inch sticks
• Turmeric powder – 1 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Salt to taste

Method:

1. Cut paneer into 4 inch pieces.
2. Soak tamarind in 1/2 cup warm water for 30 minutes.
3. Extract the pulp, strain and set aside.
4. Heat a pan and saute chopped tomatoes, ginger, crushed garlic and red chillies.
5. Add 1/2 cup water and boil.
6. Reduce heat, cover and simmer until it reduces to half.
7. Remove from heat.
8. Now cool and sieve in a soup strainer.
9. Heat oil in a pan and splutter mustard and cumin seeds.
10. Add curry leaves, cinnamon, turmeric powder, coriander powder and cumin powder.
11. Stir-fry for 1 min.
12. Add the strained tomato mixture. Let it boil.
13. Add the tamarind pulp and salt.
14. Reduce heat and the paneer.
15. Simmer for 2- 3 minutes.
16. Serve hot.

Recipe courtesy of jyotisingla