🌱 Daily Vegetarian Recipe

1. Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves. 2. Add the chopped onions to the pan and sauté until they turn golden brown. Stir in the garlic, ginger, and green chili, and cook for another minute. 3. Pour in the tomato puree and cook until the oil begins to separate from the mixture. 4. Add the turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the tomato mixture. 5. Mix in the tamarind paste and jaggery (or brown sugar), cooking for 2-3 minutes until the flavors meld together. 6. Add the coconut milk and water to the pan, stirring to create a smooth sauce. Bring the mixture to a gentle simmer. 7. Gently add the paneer cubes to the sauce, ensuring they are evenly coated. Cook for another 5-7 minutes until the paneer absorbs the flavors. 8. Season the curry with salt to taste, and let it simmer for an additional 2 minutes. 9. Garnish with fresh coriander leaves before serving.