PREPARATION

1. In a mixing bowl, add 2 tablespoons tamarind and 60 milliliters water.
2. Soak for 20 minutes and keep aside.
3. In a pan , add 1 teaspoon coriander seeds, 1 teaspoon cumin, 1/2 teaspoon black peppercorns, 1/4 teaspoon fenugreek seeds, 1/4 teaspoon fennel seeds, 6 dry red chili and dry roast for 1-2 minutes.
4. Then add 1 tablespoon garlic, 1 tablespoon ginger and cook for a minute.
5. Remove it from heat.
6. Keep aside and cool for 5 minutes.
7. Now, In a bowl, strain soaked tamarind,  add  roasted spices, and 45 millilters water.
8. Transfer it into blender and blend to a smooth paste.
9. Heat 1 tablespoon ghee in pan and add 200 gram paneer.
10. Shallow fry paneer on low heat for 5-6 minutes.
11. Heat 1 tablespoon ghee, add 60 grams onion 1 tablespoon curry leaves and sauté for 2-3 minutes.
12. Now add blended paste and give it a stir. Cook for 5 minutes.
13. Now add 2 1/2 tablespoons yogurt and mix well.
14. Cook for 2-3 minutes.
15. Now, add 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon paprika, and mix well.
16. Then , add 100 milliliters water, cook and bring it to boil.
17. Add 1 tablespoons jaggery and mix well.
18. Add fried paneer and mix well.
19. Cook for 5-7 minutes on medium heat.
20. Serve hot.