AuthorGeo FoodsCategoryRECIPESIngredients
Preparation
Slit the green chilies lengthwise. Stir sesame powder and jaggery into tamarind pulp. Add chili and turmeric powder with salt. Simmer over moderate flame for five minutes. Heat oil and sauté mustard and fenugreek seeds for a few seconds before adding to tamarind mixture. Heat the remaining oil. Fry green chilies until tender. Add tamarind mixture to the pan. Stir to combine. Cool. Cube paneer. Combine the remaining ingredients. Season and pour over paneer. Chill before serving with the chutney.
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100 g slit green chilies 3 tbsp roasted ground sesame seeds 3 tbsp grated jaggery 150 ml thick tamarind pulp 1 tsp chili powder ¼ tsp turmeric powder 2 tsp salt 5 tbsp sesame oil ½ tsp mustard seeds ½ tsp fenugreek seeds 400 g paneer 2 tbsp lemon juice 2 tsp dried mint ¼ tsp roasted ground cumin Salt 2 tsp chat masala 2 tbsp coriander, choppedDirections
1Slit the green chilies lengthwise. Stir sesame powder and jaggery into tamarind pulp. Add chili and turmeric powder with salt. Simmer over moderate flame for five minutes. Heat oil and sauté mustard and fenugreek seeds for a few seconds before adding to tamarind mixture. Heat the remaining oil. Fry green chilies until tender. Add tamarind mixture to the pan. Stir to combine. Cool. Cube paneer. Combine the remaining ingredients. Season and pour over paneer. Chill before serving with the chutney.
Ingredients
Directions
Slit the green chilies lengthwise. Stir sesame powder and jaggery into tamarind pulp. Add chili and turmeric powder with salt. Simmer over moderate flame for five minutes. Heat oil and sauté mustard and fenugreek seeds for a few seconds before adding to tamarind mixture. Heat the remaining oil. Fry green chilies until tender. Add tamarind mixture to the pan. Stir to combine. Cool. Cube paneer. Combine the remaining ingredients. Season and pour over paneer. Chill before serving with the chutney.