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Cottage Cheese & Tomato
Tamater paneer hyderabadi
Cottage cheese (paneer) 225 gm / ½ lb
Tomatoes, cut into quarters 900 gm / 2 lb
Tamarind (imli), seedless, soaked
In water for 1 hour 30 gm / 1 oz
Step I :
Cooking oil 5 tsp
Cumin (jeera) seeds 1 ½ tsp
Green cardamom (choti elaichi) 4
Black cardamon (badi elaichi) 2
Cinnamon (dalchini), 1" sticks 2
Salt to taste
Onion, medium-sized, coarsely chopped 1
Ginger (adrak), coarsely chopped 6 ½ tsp
Curry leaves (kari patta) 18
Black peppercorns (sabut kaali mirch) 12
Kashmiri red chilli powder 2 tsp
Water 4 cups
Gram flour (besan), roasted 1 ½ tsp
Step II :
Coconut (nariyal) oil 2 tbsp
Garlic (lasan) cloves, finely chopped 12
Cumin seeds 1 ½ tsp
Black mustard seeds (rai) 1 tsp
Dry red chillies (sookhi lal mirch) 4
Curry leaves 12
Cherry tomatoes 12
Coconut milk powder, mixed well
With ½ cup of hot water ½ cup
Fresh coconut milk 1 cup
Method :
Boil the tamarind with water in pan for 2-3 minutes. Remove from heat, cool and strain using a soup strainer. Keep the extract and discard the pulp.
Heat the oil (step I) in a pot on medium heat; add cumin seeds both cardamoms, and cinnamon sticks; stir. Add tomatoes and salt; stir. Add onion, ginger, curry leaves, black peppercorns, and red chilli powder; stir.
Add water and bring the mixture to the boil. Reduce heat to low, stir in the roasted gram flour, cover and simmer for 20-25 minutes. Remove from heat, strain using a soup strainer; keep aside.
Heat the coconut oil (step II) in a pan on medium heat; add garlic and sauté until golden brown. Add cumin, black mustard seeds, and dry red chillies; stir for 30 seconds. Add curry leaves, stir, add cherry tomatoes and stir for a minute.
Add the strained tomato gravy, increase heat to high and bring to the boil. Reduce heat to medium and mix in the tamarind water. Add cottage cheese and simmer for a minute. Add coconut milk and remove from heat as soon as the mixture comes to the boil.
Transfer to a bowl and serve.
*Preparation time: 1 ½ hours. Serves: 4
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