Hyderabadi Paneer Recipe

Ingredients
For Gravy
1 tbsp Ghee,
4-5 medium size Tomato, dice,
1 tbsp dry Coconut, grated,
2-3 no Green chillies, slit,
2 tsp white Sesame seeds, tossed,
½ tbsp Peanuts, tossed,
1 tsp Degi red chili powder,
½ tsp Turmeric powder,
½ cup Water,
1 tsp Sugar,
Salt to taste,
2 tsp Tender Coriander stem,

For Tempering
1 tbsp Oil,
1 tsp Cumin seeds,
2-3 Garlic cloves, sliced,
4-5 no. dry Kashmiri red chillies,
Prepared Gravy,
½ cup Water,
2 tsp Tamarind pulp,
1 tsp Jaggery (optional),
400 gms Paneer, medium size cubed,
Salt to taste,
1 no Green chillies, less spicy, diced,
Prepared Onion Seeds Oil,
½ tbsp Coriander sprig, chopped,

Other Ingredients
1 tbsp Oil,
1 tsp Onion seeds,

For Garnish
Coriander sprig,

Process
For Gravy
In a pot or a handi, add oil, tomatoes, coconut, green chillies, sesame seeds, peanuts and saute for 2-3 minutes.
Add degi red chili powder, turmeric powder and cook for a minute.
Add water, sugar, cover it with the lid and let it simmer for a while.
Add tender coriander stem and cook for 2-3 minutes.
Let it cool down and transfer it into a grinder jar and grind into a smooth paste.
Keep it aside for further use.

For Tempering
In a pot or a kadai, add oil, once it’s hot, add cumin seeds, dry kashmiri red chillies, garlic and saute it well until golden brown.
Add prepared gravy, water as required, tamarind pulp, jaggery (optional) and let it cook for a while or until the rawness of tamarind is gone.
Add paneer, green chillies and let it simmer until it thickens.
To finish the gravy add onion seed oil or in a pan add oil, onion seeds and let it splutter. Add the strained oil in the gravy and let it cook for a minute.
Transfer it on the serving dish and garnish it with coriander sprig
Serve hot with roti.