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TOMATOES WITH PANEER AND YOGURT

Ingredinets

  • Paneer made from 1 gallon of milk, coarsely chopped in bite-sized chunks
  • Ghee – 3 tbsp
  • Cumin seeds – 2 tsp
  • Small tomatoes, each cut into eighths – 3
  • Salt, as desired
  • Freshly ground black pepper – 1/4 tsp
  • Water – 1/2 cup
  • Turmeric – 1/2 tsp
  • Thick yogurt or sour cream – 1 cup
  • Chopped fresh coriander leaves – 2 tbsp

COOKING DIRECTIONS

Heat the ghee in a heavy bottomed frying pan until very hot (becomes clear-looking). Then the paneer chunks will not stick to the pan.

Toss in the chunks of paneer. Stir fry until browned. Then set aside.

Fry the cumin seeds in 3 tablespoons of heated ghee until dark brown.

Stir in the tomato pieces, sprinkle on the black pepper and saute them a bit, then add water and the turmeric.

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