Paneer tamatar ka khut

• 150 g tomatoes, chopped
• 30 g ginger, peeled and roughly chopped
• 15 g garlic, crushed
• 5 g red chili peppers
• 12 teaspoon coriander powder
• 12 teaspoon cumin powder
• 12 teaspoon turmeric powder
• 12 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
• 14 teaspoon mustard seeds
• 14 teaspoon cumin seed
• 1 sprig curry leaf

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.

tomatoes, ginger, garlic, red chili peppers, coriander powder, cumin powder, turmeric, cinnamon, tamarind pulp, salt, channa dal, panir, coconut milk, sesame oil, mustard seeds, cumin, curry

Taken from www.food.com/recipe/paneer-tamatar-ka-khut-10030 (may not work)