2teaspoonstamarind pasteor a marvel sized ball soaked in ¼ cup water
2teaspoonsKashmiri red chili powder
For the Marinade:
Cut 1 lb (500 g) paneer into small pieces. I cut it into triangles but you can cut it how you like. If using store-bought paneer, then soak it in warm water for 5 minutes. It will make the paneer soft and chewy.
Mix paneer, 2 tablespoon lime juice, and 2 teaspoon salt in a medium-size mixing bowl and set aside for 20 minutes.
For Dry Roast:
Remove the stalk of 10-12 whole dried Kashmiri red chilies. Dry roast on medium heat for 3-4 minutes and remove on a plate.
Dry roast 1 tablespoon whole coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, 3-4 whole cloves, and 8-10 whole black peppercorn for 1 minute until fragrant.
Add the roasted ingredients to the small jar of a grinder along with ¼ cup water and make a smooth paste.
For the Curry:
Heat ¼ cup ghee in a pan.
Add ½ cup chopped onions and fry on medium-high heat until slightly browned (8-10 minutes). Keep stirring while frying.
Add 2 tablespoon ginger garlic paste and fry for 2-3 minutes.
Add the ground masala, marble-size piece of seedless tamarind soaked in ¼ cup water (or 2 teaspoon tamarind paste), ½ cup whisked yogurt and ½ teaspoon turmeric powder to the pan and mix everything.
Now add 2 teaspoon Kashmiri red chili powder, mix well, cover the pan and cook on low heat for 10-12 minutes.
Add the marinated paneer to the pan along with ½ cup water and cook for 10 minutes on low heat.
Add 1 teaspoon crushed jaggery and 20-25 curry leaves and cook until ghee starts to ooze from the sides (5-6 minutes).
Garnish with more curry leaves and serve hot.
If you want to make the curry spicier, you can use Thai chilies (or Guntur chilies) in place of Kashmiri red chilies.