Paneer and small onion in southindian tamarind based gravy – Side dish for rotis and rice
Prep Time
Cook Time
Prep Time
Cook Time
  • 1cup Paneer– of cubes
  • 15numbers onionsSmall /chinna vengayam – Around
  • 1/2tsp Turmericpowder
  • to taste Salt
  • 1tsp Jaggery-(optional)
  • 1tbsp Oil – ( preferably sesame oil/gingelly oil)
For the masala paste
  1. Peel the small onion and place them in water.
  2. If you are using frozen paneer,thaw them by putting them in hot water. Drain the water after a few minutes.
  3. Heat half of the oil in a pan.
  4. Add udid dal, channa dal,methi seeds, dried red chillies,whole pepper. Saute till they turn a golden brown.
  5. Add the garlic and 4-5 small onions.
  6. Saute till they brown a little.
  7. Add the curry leaves and saute for few more minutes.
  8. Add the tomato and saute.
  9. Switch off the flame.
  10. Add the piece of tamarind.
  11. Allow the mixture to cool.
  12. Grind it to a smooth paste.
  13. Heat rest of the oil.
  14. Add the small onions and paneer.
  15. Add the salt and turmeric powder.
  16. Saute till it browns slightly for around 5-7 minutes.
  17. Add the ground masala paste.
  18. Rinse the mixer jar with water and pour the water into the pan.
  19. Add around a glass of water.
  20. Mix well.
  21. Add the jaggery if adding.
  22. Allow it to boil for around 10-15 minutes till the gravy thickens and you can see oil on the surface.
  23. Garnish with coriander.
  24. Serve hot with some chapatis or steamed rice or pulao too.
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