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

How to Make Paneer Poondu Kuzhambu

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