Step-by-Step Instructions

1. 1.Sauté Aromatics

   In a medium pan, add 1 tablespoon of coconut oil and allow it to heat up. Add 1 teaspoon of mustard seeds and let them splutter. Then add 1/4 teaspoon of asafoetida (hing) and a few curry leaves, stirring briefly. Add 1 medium chopped onion and a little salt to help it cook faster. Sauté until the onions become translucent, about 2-3 minutes.

2. 2.Add Ginger, Garlic, and Chilies

   To the translucent onions, add 1 tablespoon of chopped garlic, 1 tablespoon of chopped ginger, and chopped green chilies to taste. Mix well and continue cooking for a couple of minutes until fragrant.

3. 3.Cook Tomatoes

   Add 2 medium chopped tomatoes to the pan. Cook until the tomatoes soften and all the moisture has evaporated, and the mixture comes together, about 3-4 minutes.

4. 4.Incorporate Spices

   Add 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of red chili powder (or to taste), and 1/2 teaspoon of turmeric powder. Pour in about 1/4 cup of water to prevent the spices from burning and to deglaze the pan. Mix thoroughly and cook for another minute until the water evaporates again and the masala is well combined.

5. 5.Add Paneer and Coconut Milk

   Once the moisture has evaporated from the masala, add the 12 oz of cubed paneer. Mix gently to ensure the paneer is evenly coated with the masala. Then, pour in the 14 oz can of coconut milk and stir to combine.

6. 6.Season and Simmer

   Taste the curry and add additional salt if needed. Add 1 teaspoon of tamarind paste, which balances the sweetness of the coconut milk and the richness of the paneer. Mix everything well. Reduce the flame to very low and let the curry simmer for about 5-7 minutes, allowing the flavors to meld and the tamarind to cook through. Serve hot.