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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
150 g tomatoes, chopped |
30 g ginger, peeled and roughly chopped |
15 g garlic, crushed |
5 g red chili peppers |
1/2 teaspoon coriander powder |
1/2 teaspoon cumin powder |
1/2 teaspoon turmeric powder |
1/2 teaspoon cinnamon |
10 ml tamarind pulp |
salt |
15 g roasted channa dal |
350 g panir, cut into strips or the shape of your choice |
150 ml coconut milk |
50 ml sesame oil |
1/4 teaspoon mustard seeds |
1/4 teaspoon cumin seed |
1 sprig curry leaf |
Directions:
1. PLACE the tomatoes in a pan and add all the remaining ingredients, except the paneer and the coconut milk.
2. Bring the mixture to a boil.
3. Lower the heat and simmer, till the whole mixture is reduced to one-third.
4. Remove and pass through a fine mesh soup strainer.
5. Pour the strained liquid into a separate pan and bring to a boil.
6. Add the coconut milk and the paneer to the liquid.
7. Cook for two to three minutes.
8. Remove from heat and set aside.
9. For the tempering: Heat the oil in a frying pan, and add the mustard and cummin seeds.
10. Stir over medium heat until they begin to crackle; then add the curry leaves and stir for another minute.
11. Remove from heat and pour the tempering over the tamatar khut.
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